Physicochemical Characteristics of Papaya (Carica papaya L.) Preserved in Modified Atmospheres

De Paula Claudia D. ； Simanca Mónica M. ； Causil Diana P.

《Advance Journal of Food Science and Technology》 16卷S期 (2018/11) Pp. 255-259

https://doi.org/10.19026/ajfst.16.5964

摘要

The aim of this study was to determine the physicochemical characteristics of papaya fruit (Carica papaya L.) from the Sunrise variety, packed in 2 plastic films (Bi-oriented Polypropylene/Low-Density Polyethylene and Ethylene Vinyl Acetate) and 2 gaseous mixtures of oxygen and carbon dioxide. Papaya produced in Valencia- Cordoba (Colombia) was packed in 2 plastic films (BOPP/LDPE and EVA) with 2 gaseous mixtures (5% CO_2 and 7% O_2, 4% CO_2 and 6% O_2) were packed and stored for 1 month at temperature of 13±1°C; physicochemical analyzes of pH, acidity, weight loss and oxygen and carbon dioxide concentrations were carried out inside the package during storage. The results indicate that the physicochemical parameters do not have a linear behavior and do not show a statistically significant difference between the samples at a 95% confidence level; while for the case of oxygen and carbon dioxide concentrations, significant differences are found at a 95% confidence level between treatments. The treatment with a gaseous composition of 5% CO_2 and 7% O_2 in the BOPP/LDPE film preserved the physicochemical characteristics of the fruit better, being recommended for its conservation under the conditions of this study.

關鍵字

Carica papaya L. ； conservation ； modified atmospheres ； packaging ； physicochemical characteristics ； post-harvest losses