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Effect of Calcium Chloride Dipping and Modified Atmospheric Packaging on Storage Behaviour of Papaya

M. N. Islam

M. M. Molla

T. A. A. Nasrin

M. A. Rahman

G. H. Ghosh

Abstract/ Executive Summary:

An experiment was conducted in the laboratory of Postharvest Technology Section, HRC, BARI, Gazipur in November 2009. Papaya harvested at 5% yellow skin colour stage, dipping in different concentration of Cacl₂ solution and kept in 0.5 and 1% perforated polyethylene bag, and wrapping with newspaper. Shelf life, marketability, percent weight loss, skin softness and pulp texture were evaluated during storage. Papaya harvested at 5% yellow skin colour stage and dipping in 4% Cacl₂ solution had the highest shelf life (8.00 days) and scored higher marketability (8.93 and 8.77) when packed in 25 µ 1% perforated polyethylene bag or wrapping by newspaper and packed in CFB carton. Physio-morphological quality was also found better in the above mentioned treatments at 7 days of storage at ambient condition.

Keywords: Effect, Storage behavior, Papaya, Postharvest

Location: Postharvest Technology Section, HRC, BARI, Gazipur

Start Date: 00-11-2009

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Papaya

Objectives:

To determine the postharvest calcium chloride dipping accordingly with subsequent packaging of papaya for extending shelf life maintaining with good phsio-morphological quality.

Methodology:

The experiment was conducted in the laboratory of Postharvest Technology Section under Horticulture Research Centre of Bangladesh Agricultural Research Institute, Gazipur in November 2009. Matured papayas were selected and tagged on the plant based on uniform size and shape. Then the fruits were harvested at 5% yellow skin colour stage and carried in the laboratory immediately. The harvested fruits were laid down on the laboratory desk for liberating field heat for 2 hours. Three fruits were randomly chosen for each treatment combination. It was washed and dipped in different percent of Cacl2 solution for 15 minutes. The treated fruits were then kept in different packaging materials and stored at ambient condition. Data on shelf life, physiological weight loss, decay percentage, marketability and physio-morphological quality were recorded. During the study period, minimum and maximum temperature of the laboratory was 27.2 and 32.50C while minimum and maximum relative humidity were 78% and 88%, respectively. Marketability and physio-morphological qualities of fruits were evaluated by a panel of judges consists of 5 members of scientific personnel. The taste testing panels were consisting of 10 panelists. They were asked to evaluate the marketability, skin colour, softness and flesh texture and overall acceptability by a scoring rate on a 9- point hedonic scale. 9=Like extremely, 8=Like very much, 7=Like moderately, 6=Like slightly, 5=Neither like nor dislike, 4=Dislike slightly, 3=Dislike moderately, 2=Dislike very much and 1=Dislike extremely. The different preferences as indicated by scores were evaluated by statistical methods. The experiment was laid out in CRD (factorial design) with three replications. A two way analysis of variances (ANOVA) was done using statistical method (MSTAT). The difference was quantified by DMRT.

Source of Information: Annual research report, HRC,BARI, Joydedpur, Gazipur,2009-2010

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Papaya dipping in 4% Cacl₂solution and packed in 25 µ 1 % perforated polypropylene bag or wrapping with newspaper and kept in CFB cartoon had higher shelf life (7.63 and 8.00 days). It retained higher marketability and better physiomorphological quality when harvested at 5% yellow skin colour stage followed by dipping in 4% Cacl₂ solution and packed in 25 µ 1 % perforated polypropylene bag.

Knowledge Management: Report/Proceedings