INTEGRATED APPROACHES FOR REDUCING POST HARVEST LOSS AND ENHANCEMENT OF SHELF LIFE IN PAPAYA (Carica papaya L.)
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Date
2022-01
Authors
Journal Title
Journal ISSN
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Publisher
University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bagalkot).
Abstract
The present investigation entitled “Integrated approaches for reducing post
harvest loss and enhancement of shelf life in papaya (Carica papaya L.)” was
conducted in the Department of Post Harvest Technology, College of Horticulture,
Bagalkot, Karnataka during the year 2019-2021. The fruits of papaya cv. Red Lady
were imposed with chemical elicitors, physical and biocontrol agents alone and in
combination followed by storage at ambient condition. Various physiological and
physico-chemical changes were recorded during storage at the known interval in
different experiments.
Papaya fruits treated with chitosan at 1 per cent (T3) exhibited minimum
physiological loss in weight (PLW) (13.40%), respiration rate (11.55 ml CO2/Kg), per
cent disease index (PDI) (13.33%) and instrumental colour values i.e., L* (59.00), a*
(13.65) and b* (50.48). Maximum fruit firmness (41.88 N), total soluble solids (TSS)
(12.13%), titratable acidity (TA) (0.25%), β carotene content (1.89 mg/100 g) and good
scores for sensory attributes such as colour and appearance of the fruit surface
(6.93/9.00), pulp colour (6.70/9.00), texture (7.10/9.00), flavour and taste (7.00/9.00)
and overall acceptability (6.94/9.00) were obtained by these fruits at 9th day of storage.
In addition these fruits exhibited maximum shelf-life of 8.33 days.
Among the various biocontrol agent fruits treated with Bacillus
amyloliquefaciens UHSBBA9 (T4) had recorded higher shelf life of 8.00 days. The
treated fruits also have exhibited minimum PLW (15.93%), instrumental colour values
i.e., L* (57.45), a* (17.03), b* (50.41) values and PDI (13.33%). The treated fruits have
also recorded maximum fruit firmness (26.30 N), TA (0.21%), TSS (11.67%), β
carotene content (1.67 mg/100 g), with good sensory attributes in terms of colour and
appearance of the fruit surface (6.67/9.00), pulp colour (6.60/9.00), texture (6.70/9.00),
flavour-taste (6.50/9.00) and overall acceptability (6.58/9.00) at 9th day of storage.
With respect to physical treatments fruits treated with hot water at 54ºC for 4
min (T2) and packed in chlorine-zeolite LDPE package (T6) were found to be better in
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many attributes. At 9 DAS the hot water (54ºC for 4 min) treated fruits had recorded
minimum PLW (15.63%), PDI (53.33%), instrumental colour values i.e., L* (54.36), a*
(18.85), b* (53.57) and higher TSS (11.53%), TA (0.18%), fruit firmness (28.39 N), β
carotene (1.64 mg/100 g). With higher score for sensory attributes such as colour and
appearance of the fruit (7.13/9.00), pulp colour (7.07/9.00), texture (7.13/9.00), flavourtaste (7.23/9.00) and overall acceptability (7.14/9.00). In addition these fruits had
recorded maximum shelf life of 8 days.
The chlorine zeolite LDPE package (T6) packed fruits exhibited maximum shelf
life (8 days). In addition, these fruits exhibited minimum PLW (15.11%), PDI
(50.00%), instrumental colour values i.e., L* (54.72), a* (18.60), b* (52.41) and
maximum TSS (11.60%), TA (0.20%), fruit firmness (30.51 N), β carotene content
(1.66 mg/100 g). The treated fruits also recorded highest score for various sensory
attributes i.e., colour and appearance of the fruit (7.07/900), pulp colour (7.00/9.00),
texture (7.20/9.00), flavour-taste (7.17/9.00) and overall acceptability (7.17/9.00) at 9
DAS.
With respect to the effect of combined application of chemical, biological and
physical elicitors on papaya fruits. The fruits of treatment T6 (HWT + Chitosan at 1%),
T9 (Chitosan at 1% + B. amyloliquefaciens UHSBBA9), T10 (Chitosan at 1% +
Chlorine-zeolite composite LDPE package), T12 (HWT + Chitosan at 1% + Chlorinezeolite composite LDPE package), T13 (Chitosan at1% + B. amyloliquefaciens
UHSBBA9 + Chlorine-zeolite composite LDPE package) and T14 (HWT at 54°C for 4
min + Chitosan at 1% + B. amyloliquefaciens UHSBBA9 + Chlorine zeolite composite
LDPE package) had minimum PLW, PDI and maximum shelf-life (10 days). In addition
these treatments had retained quality attributes such as, TSS, TA, fruit firmness, β
carotene content, ascorbic acid content and sensory attributes at 10 DAS.
The fruits subjected to combined application of chitosan at 1% + B.
amyloliquefaciens UHSBBA9 (T3) had recorded higher total phenol content (24.41
mg/100g), antioxidant capacity (3.30 μmol Trolox/g) minimum malondialdehyde
content (0.90 nmol/g FW) and lower activities of enzymes pectin methylesterase (0.30
μmol-1min-1
g
-1
FW) and polygalacturonase (0.37 μmol-1min-1
g
-1
FW) at 10 DAS.