Effect of Calcium Chloride and Carrageenan Coating on Quality of Fresh-Cut Papaya During Storage
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Abstract
The effect of calcium chloride on texture and sensory quality acceptance of fresh-cut papaya was investigated. Papaya pieces were dipped in 0.5 1.0 and 1.5% w/v calcium chloride (CaCl2) solution for 3 min. Pulp firmness and sensory quality were compared with the control treatment (without CaCl2 dipping). Results indicated that dipping in 0.5 1.0 and 1.5% w/v CaCl2 solution could help significantly increase the samples' firmness (p≤0.05). However, the increased CaCl2 concentration caused the fresh-cut samples to be off-flavor. Calcium chloride and carrageenan’s effect on fresh-cut papaya’s quality were studied during storage at 5°C and 95% RH. Comparison of postharvest quality changes of fresh-cut papaya is as follows: control, 0.5% w/v CaCl2 dipped, and 0.5% w/v CaCl2 dipped + 0.5% w/v carrageenan coated. Changes in color, firmness, total soluble solids (TSS), and sensory quality were evaluated every 2 days. The fresh-cut papaya dipped in 0.5% w/v CaCl2 maintained firmness and showed better sensory quality than fresh-cut papaya receiving the other treatments. Color and TSS were not significant for all treatments. The carrageenan coating had a negative effect on the sensory quality of fresh-cut papaya during storage.
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