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Cutting Shape and Storage Temperature Affect Overall Quality of Fresh‐cut Papaya cv. ‘Maradol’
Author(s) -
RiveraLópez Javier,
VázquezOrtiz Francisco A.,
AyalaZavala J. Fernando,
SoteloMundo Rogerio R.,
GonzálezAguilar Gustavo A.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb11496.x
Subject(s) - ascorbic acid , shelf life , chemistry , food science , antioxidant capacity , antioxidant , biochemistry
: The effect of cutting shape (cubes or slices) and storage temperature (5 °C, 10 °C, and 20 °C) on overall quality of fresh‐cut papaya were investigated. CO 2 production, color, firmness, total soluble solids (TSS), weight loss, overall quality, ascorbic acid, β‐carotene, and antioxidant capacity were evaluated as a function of shelf life. CO 2 production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ kg/h, respectively. Storage temperature did not affect color changes; however, lower temperatures prevented loss of firmness. Fresh‐cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, b‐carotene, and antioxidant capacity occurred. In general, quality parameters were not affected by shape. However, slices stored at 10 °C and 5 °C had a shelf life of 1 d and 2 d longer than cubes, respectively.