EFFECT OF ORGANIC ACID AND MODIFIED ATMOSPHERE CONDITIONS ON QUALITY OF SHREDDED GREEN PAPAYA (CARICA PAPAYA L.)

Shredded green papaya is an ingredient of a famous Thai salad ‘Som-tam’. It has a problem with short shelf life due to rapidly loss of color.
Organic acids retarded the color changes.
Modified atmosphere (MA) has been a solution to improve quality of either whole or fresh-cut products by reducing microbial decay.
The shredded papaya was treated in combinations of dipping in 1.0% citric acid or 1% ascorbic acid and then stored in 5 % O₂ and 5% CO₂. The combination method could extend the shelf life of shredded papaya at ambient condition (20 ºC, 87% RH). Applications of dipping in 1%ascorbic acid or citric acid for 3 minutes and then stored in a condition of 5% O₂ or 5% CO₂ was the best method to reduce growth of Escherichai coli.
Moreover, shredded green papaya in MA conditions had longer shelf life, by reducing respiration rate, ethylene production and color change (L*). Dipping in citric acid combined with storage under CO₂ condition exhibited synergistic effects on quality of shredded green papaya by reducing respiration and ethylene production rates as well as reducing of microbial growth.
Shredded green papaya dipped in 1% ascorbic acid or citric acid and stored in 5% O₂ + 5% CO₂ conditions effectively maintained the acceptable quality.

IV International Conference on Managing Quality in Chains – The Integrated View on Fruits and Vegetables Quality

I. Lichanporn, S. Kanlavanarat

modified atmosphere, organic acid, shredded green papaya

https://doi.org/10.17660/ActaHortic.2006.712.93