PRESERVATION OF PAPAYA (Carica papaya L.) SLICES BY HURDLE TECHNOLOGY
Loading...
Date
2015-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru).
Abstract
Papaya (Carica papaya L.), is an important fruit crop throughout the tropical and sub-tropical countries and is rapidly becoming an important fruit for fresh and processed products. It is highly perishable and post-harvest loss is one of the most pressing problems of the fruit industry India. Hurdle technology seems to be one of the novel techniques in order to prevent huge post-harvest losses and regulate prices during glut period and thereby protecting the interest of the growers and consumers both. Fruit preservation by hurdle technology is based on combinations of low levels of various antimicrobial factors (hurdles) acting synergistically resulting in a shelf stable high moisture, fresh-like product. The objective of this work was to standardize the techniques for the preservation of ripe papaya using hurdle technology and evaluate the stability of treated papaya slices in terms of their physico-chemical parameters and organoleptic evaluation under low and ambient storage conditions for two different cultivars i.e. Red Royal and Red Lady. The slices of Red Lady cultivar subjected to osmotic water removal at 280C in a sucrose solution at 600 Brix added with 0.5 % citric acid, 0.5 % calcium chloride along with 75 ppm sodium meta sulphate and 350 ppm potassium meta bisulphite, for 12 hours, followed by draining the segments, surface moisture removal by controlled drying and packing in air-tight plastic containers gave best quality product at low temperature (4±10C) with a shelf life of six months. The combination of hurdles on the final product (water activity 0.70, moisture 39.50%, acidity 0.28%, ascorbic acid 36.63 mg/100g, total carotenoids 2.71 mg/100g and total antioxidants 38.76 mg/100g) was effective to make it shelf stable. Furthermore, the acceptance of the product, papaya slices was better due to good texture, colour and flavour acceptability up to six months under low temperature storage condition (4±10C).