Effect of cut‐type on quality of minimally processed papaya

BACKGROUND: This research was undertaken to study the effects of different cut‐types (cube, parallelepiped, cylinder and sphere) on the quality and shelf‐life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 °C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed. RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L*, a*, b*, chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable. CONCLUSION: The results of physicochemical, microbiological and sensory analyses performed on different cut‐types of papaya indicated acceptable fresh‐cut produce during 10 days of storage at 4 °C. The potential shelf‐life at 4 °C is therefore 10 days, provided that no contamination occurs in the postharvest period and during minimal processing operations. Copyright © 2008 Society of Chemical Industry