Articles
THE EFFECT OF CONTROLLED ATMOSPHERE CONDITIONS ON SENSORY ATTRIBUTE CHANGES OF SHREDDED UNRIPE PAPAYA
Article number
876_12
Pages
103 – 108
Language
English
Abstract
One kind of the popular Thai salad is named Som-Tam which has shredded unripe papaya as main ingredient.
For self-cooking, the process for making the shreds is complicated.
Ready-to-use form as shredded unripe papaya would be necessary for the consumer.
However, this product will deteriorate quickly after processing when subjected to the normal air condition at ambient temperature.
In this research, the postharvest controlled atmosphere technique was applied to study the effect on sensory attributes decay of shredded unripe papaya under normal air (control), 5% O2, 10% CO2 and 5% O2+10% CO2 conditions, respectively, during storage at 4°C. The sensory attributes (color, off-odor, water soaking, chilling symptom and crispness) of each sample was tested throughout storage time in 5-day intervals using a five-point scale (1-5 score). A kinetic model for fitting sensory attributes changes was applied.
The water soaking and chilling symptom slightly changed in all treatments.
The scores of color, off-odor and crispness decreased with time especially in control.
The results showed that the limiting attribute factor was the internal quality (crispness of shreds). The combined low O2 and high CO2 condition showed the best treatment to retain the quality change of shredded unripe papaya.
For self-cooking, the process for making the shreds is complicated.
Ready-to-use form as shredded unripe papaya would be necessary for the consumer.
However, this product will deteriorate quickly after processing when subjected to the normal air condition at ambient temperature.
In this research, the postharvest controlled atmosphere technique was applied to study the effect on sensory attributes decay of shredded unripe papaya under normal air (control), 5% O2, 10% CO2 and 5% O2+10% CO2 conditions, respectively, during storage at 4°C. The sensory attributes (color, off-odor, water soaking, chilling symptom and crispness) of each sample was tested throughout storage time in 5-day intervals using a five-point scale (1-5 score). A kinetic model for fitting sensory attributes changes was applied.
The water soaking and chilling symptom slightly changed in all treatments.
The scores of color, off-odor and crispness decreased with time especially in control.
The results showed that the limiting attribute factor was the internal quality (crispness of shreds). The combined low O2 and high CO2 condition showed the best treatment to retain the quality change of shredded unripe papaya.
Authors
C. Techavuthiporn, P. Kakaew, T. Puthmee, S. Kanlayanarat
Keywords
fresh-cut, green papaya, crispness, color, controlled atmosphere
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