Santiago-Mena, Sandra M.

Profile Picture

Filters

20161
Reset filters

Settings

Citations

Publication Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Efecto del uso de lámina comestible en las propiedades fisicoquímicas de la Carica papaya almacenadas a temperatura ambiente
    (2016) Santiago-Mena, Sandra M.; Plaza-Delestre, María de L.; College of Agricultural Sciences; Orellana Feliciano, Lynnette E.; Román, Félix; Rivera, Aixa; Department of Food Science and Technology; Carrero Figueroa, Katherine
    Papaya (Carica papaya L.), also known as “lechosa” in Puerto Rico, is a fruit cultivated in tropical and sub-tropical regions worldwide and consumed fresh or processed. The shape varies from round to ovoid and its weight depends on the variety. The papaya fruit have a relatively short postharvest shelf life due to rapid ripening and onset of decay. Our objective was to determine if the shelf life of whole papaya fruit could be extended with the use of edible films. Two edible film were used: carnauba wax with 2% potassium sorbate, and; 2% chitosan both applied by dipping method; an untreated control was included. After treatment the fruit were stored at 21°C ± 1°C for twelve days. Microbial evaluation and physico-chemicals analysis were conducted every three days after treatment. Microbial evaluation included yeast and mold count using PetriFilms 3M®. Physical analysis included: weight loss (gravimetric method), external appearance, texture (TA-XT2) and color (MiniScan XE). Chemical analysis included: water activity (Aqualab CX-2), °Brix (AOAC 932.14 Method), pH (AOAC 981.12) and vitamin C (AOAC 967.21). Papayas treated with the film-based carnauba wax had a lower microbial load; however papayas treated with chitosan had better appearance throughout the storage period. No significant differences between treatments in weight loss, texture, color, pH were found, and ° Brix; if there were slight differences in the values of aw and vitamin C. This research showed that the use of an edible film made of carnauba wax with potassium sorbate reduce the yeast and mold growth in papayas surface without affecting the physico-chemical properties of papaya during storage at 21°C ± 1°C.