STUDIES ON THE SYNERGISTIC EFFECTS OF ANTIOXIDANTS AND MODIFIED ATMOSPHERE PACKAGING ON CHILLING INJURY AND STORAGE LIFE OF PAPAYA Cv. RED LADY
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Date
2011-06
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ANDHRA PRADESH HORTICULTURAL UNIVERSITY
Abstract
A set of three experiments on the effects of modified atmosphere packaging (fruits packed in polypropylene bags with 3% O2 + 5% CO2 or 3% O2 + 10% CO2 or 5% O2 + 5% CO2 or 5% O2 + 10% CO2 or vacuum), antioxidants (benzyl adenine 50, 100 ppm or sodium benzoate and ascorbic acid of 500, 1000 ppm) and combination of MAP (first two best of MAP) and antioxidants (three best of antioxidants) on chilling injury and storage life of papaya cv. Red Lady stored at 10 ± 1º C conducted at Fruit Research Station, Sangareddy, Medak District, Andhra Pradesh. In all the experiments, the design followed is Completely Randomized Design with Factorial concept with three replications per treatment. Various physical parameters like PLW (%), fruit firmness (kg.cm-2), chilling injury (rotting, skin scald), shelf life (in days), ripening (in days), organoleptic evaluation and color of the fruit and biochemical parameters like TSS (°Brix), titrable acidity (%), ascorbic acid (mg/100g), electrolyte leakage (%), brix-acid ratio and respiration rate (ml. CO2 kg- 1hr- 1) were estimated at an interval of 5 days during storage in all the experiments.
Papaya fruits cv. Red Lady were packed in polypropylene bags with different concentrations of O2 + CO2 or vacuum and stored at 10 ± 1º C. Fruits packed in polypropylene bags with 5 % O2 + 5 % CO2 significantly recorded lowest PLW. Singnificantly highest fruit firmness and organoleptic evaluation were recorded in fruits packed in polypropylene bags with 5 % O2 + 5 % CO2. Significantly lowest chilling injury was recorded in fruits packed in polypropylene bags with 5 % O2 + 5 % CO2 and correspondingly increased the shelf life upto 25.00 days. The fruits kept under control recorded a shelf life of 15.35 days only. Biochemical parameters like electrolyte leakage, titrable acidity and respiration rate were significantly lowest in fruits packed in polypropylene bags with 5 % O2 + 5 % CO2. Fruits packed in polypropylene bags with 3 % O2 + 10 % CO2 recorded significantly highest TSS and brix-acid ratio. Significantly highest ascorbic acid was recorded with the fruits packed in polypropylene bags with 5 % O2 + 5 % CO2.
Papaya fruits cv. Red Lady were dipped in different concentrations of antioxidants and stored at 10 ± 1º C. Fruits treated with benzyl adenine 50 ppm recorded significantly lowest PLW, ripening and highest fruit firmness, organoleptic evaluation and color. Significantly lowest chilling injury was recorded in the fruits treated either with benzyl adenine 50 ppm or sodium benzoate 500 ppm and correspondingly increased the shelf life upto 25.00, 24.42 days respectively. The fruits kept under control recorded the shelf life upto 15.72 days only. Biochemical parameters like titrable acidity, electrolyte leakage and respiration rate were significantly lowest in the fruits treated with benzyl adenine 50 ppm. Significantly highest TSS and brix-acid ratio were recorded in fruits treated with benzyl adenine 50 ppm. Significantly highest ascorbic acid was recorded with either benzyl adenine 50 ppm or ascorbic acid 1000 ppm.
Papaya fruits cv. Red Lady were treated with three best antioxidants (benzyl adenine 50 ppm or sodium benzoate 500 ppm or ascorbic acid 500 ppm) and then packed in two best treatments of MAP (fruits packed in polypropylene bags with 5 % O2 + 5 % CO2 or 3 % O2 + 10 % CO2) and stored at 10 ± 1º C. The combination treatments of fruits packed in polypropylene bags either with 3 % O2 + 10 % CO2 + benzyl adenine 50 ppm or 3 % O2 + 10 % CO2 + sodium benzoate 500 ppm or 3 % O2 + 10 % CO2 + ascorbic acid 500 ppm recorded significantly lowest chilling injury correspondingly increased the shelf life upto 29.46, 29.33 and 28.75 days respectively. The combination treatments of fruits packed in polypropylene bags with 3 % O2 + 10 % CO2 + benzyl adenine 50 ppm recorded significantly lowest ripening, highest fruit firmness and highest organoleptic evaluation. Significantly lowest PLW was recorded with fruits packed in polypropylene bags either with 3 % O2 + 10 % CO2 + ascorbic acid 500 ppm or 5 % O2 + 5 % CO2 + sodium benzoate 500 ppm. Biochemical parameters like highest TSS, highest ascorbic acid, lowest electrolyte leakage and lowest respiration rates were recorded with the fruits packed in polypropylene bags with 3 % O2 + 10 % CO2 + benzyl adenine 50 ppm. Significantly lowest titrable acidity was recorded with the fruits packed in polypropylene bags either with 3 % O2 + 10 % CO2 + benzyl adenine 50 ppm or 5 % O2 + 5 % CO2 + sodium benzoate 500 ppm. Significantly highest brix-acid ratio was recorded with the fruits packed in polypropylene bags with 3 % O2 + 10 % CO2 + benzyl adenine 50 ppm. The combination of MAP and antioxidants enhanced the shelf life of 4.17 and 4.46 days over the MAP or antioxidants used alone, respectively.
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Keywords
atmosphere packaging, organoleptic,Biochemical parameters