title: Effects of chemical treatments on fresh-cut papaya.
abstract: Four treatments (control, 0.1% cinnamaldehyde, 0.75% calcium chloride and combination of 0.1% cinnamaldehyde and 0.75% calcium chloride) were used to evaluate chemical effects on shelf life, quality and sensory acceptability of fresh-cut papaya (Carica papaya L.). Papaya slices were packed and covered with polypropylene film, stored at 5 °C; and evaluated after 1, 3, 6, 9, 12, and 15 days for microbiological and physicochemical changes. A sensory evaluation was performed at 1, 3, 6, 9, and 12 days. There was no occurrence of Salmonella, Escherichia coli or psychotropic bacteria. The cinnamaldehyde alone and a combination of cinnamaldehyde and calcium chloride treatments yielded better control of the total coliforms. The combination treatment decreased the CO2 concentration and increased the maintenance of papaya firmness. All the treatments had acceptability. The combination treatment was the most effective treatment for flavor, taste, and preservation until day 12.
authors.affiliation: ESALQ/USP, Depto. de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, CEP: 13418-900 Piracicaba/SP, Brazil. Electronic address: albertini@usp.br.
authors.forename: Silvana
authors.initials: S
authors.lastname: Albertini
authors.affiliation: ESALQ/USP, Seção Técnica de Informática, Av. Pádua Dias, 11, CEP: 13418-900 Piracicaba/SP, Brazil.
authors.forename: Andrés Enrique
authors.initials: AE
authors.lastname: Lai Reyes
authors.affiliation: ESALQ/USP, Depto. de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, CEP: 13418-900 Piracicaba/SP, Brazil.
authors.forename: Juliana Moreno
authors.initials: JM
authors.lastname: Trigo
authors.affiliation: ESALQ/USP, Depto. de Ciências Exatas, Av. Pádua Dias, 11, CEP: 13418-900 Piracicaba/SP, Brazil.
authors.forename: Gabriel Adrián
authors.initials: GA
authors.lastname: Sarriés
authors.affiliation: ESALQ/USP, Depto. de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, CEP: 13418-900 Piracicaba/SP, Brazil.
authors.forename: Marta Helena Fillet
authors.initials: MHF
authors.lastname: Spoto
mesh_terms: D029441:Carica / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D013649:Taste
keywords: Carica papaya; Chemical processing; Fresh-cut fruits; Sensory analysis; Shelf life