title: Physico-chemical and sensory quality of fresh cut papaya (Carica papaya) packaged in micro-perforated polyvinyl chloride containers.
abstract: Papaya cubes at maturity stages, 5-45 % yellow (more green than yellow) and 55-80 % yellow (more yellow than green) were washed with 5 % H2O2, drained and packaged in PVC trays having five, seven and ten micro-perforations and stored for 19 days. PVC trays with 3 mm diameter punch holes were used as the control. Based on physico-chemical properties, optimum maturity for papaya and micro-perforation level of PVC trays were determined. Effectiveness of citric acid in prevention of browning was also tested. Firmness and TSS changed significantly, on day 19. O2, CO2 and C2H4 concentration changed 2.4 to 4.2 %, 23.4 to 5.9 %, and 0 to 0.13 % respectively, from day 3 to 19. pH and titratable acidity did not change significantly throughout the storage. Pretreated papaya cubes, packaged in PVC trays with ten micro-perforations, kept under 4 °C had storage lives of 19 days.
authors.affiliation: Institute of Post Harvest Technology, Research & Development Center, Jayanthi Mawatha, Anuradhapura, Sri Lanka.
authors.forename: K G L R
authors.initials: KG
authors.lastname: Jayathunge
authors.affiliation: Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka.
authors.forename: D K S N
authors.initials: DK
authors.lastname: Gunawardhana
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka.
authors.forename: D C K
authors.initials: DC
authors.lastname: Illeperuma
authors.affiliation: Institute of Post Harvest Technology, Research & Development Center, Jayanthi Mawatha, Anuradhapura, Sri Lanka.
authors.forename: U G
authors.initials: UG
authors.lastname: Chandrajith
authors.affiliation: Institute of Post Harvest Technology, Research & Development Center, Jayanthi Mawatha, Anuradhapura, Sri Lanka.
authors.forename: B M K S
authors.initials: BM
authors.lastname: Thilakarathne
authors.affiliation: Institute of Post Harvest Technology, Research & Development Center, Jayanthi Mawatha, Anuradhapura, Sri Lanka.
authors.forename: M D
authors.initials: MD
authors.lastname: Fernando
authors.affiliation: Department of Food Science and Technology, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka.
authors.forename: K B
authors.initials: KB
authors.lastname: Palipane
keywords: Maturity; Minimal processing; PVC trays; Papaya