Publication:
Effect of edible coatings on the physicochemical properties and fungal control of the Carica papaya

dc.contributor.advisor Plaza, María del L.
dc.contributor.author Semidey Castro, Fransheska Marie
dc.contributor.college College of Agricultural Sciences en_US
dc.contributor.committee Simsek, Senay
dc.contributor.committee Orellana Feliciano, Lynette E.
dc.contributor.committee Zamora Echevarria, José
dc.contributor.department Department of Food Science and Technology en_US
dc.contributor.representative Soto, Sandra I.
dc.date.accessioned 2021-12-20T14:47:24Z
dc.date.available 2021-12-20T14:47:24Z
dc.date.issued 2021-12-09
dc.description.abstract Papaya, a fruit cultivated in most of the tropical areas of the world, has shown an increase in its production and harvest area in Puerto Rico over the last years, positioning itself as an agro-economic contribution product. Due to its perishable nature and microbiological susceptibility, papaya is vulnerable to losing its quality standards, and, therefore, having high post-harvest losses. Anthracnose has been identified as the fungal disease with the greatest incidence and severity affecting fruits, which represented one of the main factors of papayas deterioration. In the present study, the effect of the application of two coatings on the physicochemical properties and microbiological activity of Carica papaya (Tainung variety) was compared. The coatings formulation consists of Nipro Fresh Natural TMW 40® (10% w/v) with the antimicrobial agents: chitosan (1% w/v) and potassium sorbate (2% w/v) respectively. The papayas were coated using the immersion technique and storage to room temperature (24± 3℃) for 12 days. The chitosan coating showed a statistical difference (P<0.05) on the peel color, weight loss, texture and pH variables, while the potassium sorbate and the control have similar behaviors. Neither coating delayed yeast or fungus growth on the papaya peels, and according to the percentage disease index, the chitosan-coated papayas were susceptible to anthracnose, while the potassium sorbate were highly susceptible. Data revealed that there was an effect on the physicochemical properties of the papaya by the chitosan coating, although, despite this, the quality of the papayas was affected.   en_US
dc.description.abstract La papaya, una fruta cultivada en la mayoría de las zonas tropicales del mundo, ha mostrado un aumento en su área de producción y cosecha en Puerto Rico en los últimos años, posicionándose como un producto de aporte agroeconómico. Debido a su naturaleza perecedera y susceptibilidad microbiológica, la papaya es vulnerable a perder sus estándares de calidad, por lo que tiene altas pérdidas postcosecha. La antracnosis ha sido identificada como la enfermedad fúngica de mayor incidencia y severidad que afecta a las frutas, lo que representa uno de los principales factores causantes del deterioro de la papaya. En el presente estudio se comparó el efecto de la aplicación de dos recubrimientos sobre las propiedades fisicoquímicas y la actividad microbiológica de Carica papaya (variedad Tainung). La formulación de los recubrimientos se basó en la mezcla de Nipro Fresh Natural TMW 40® (10% p / v) con los agentes antimicrobianos: quitosano (1% p / v) y sorbato de potasio (2% p / v) respectivamente. Las papayas se recubrieron mediante la técnica de inmersión y se almacenaron a temperatura ambiente (24 ± 3℃) durante 12 días. El recubrimiento de quitosano mostró una diferencia estadística (P <0.05) en las variables de color de piel, pérdida de peso, textura y pH, mientras que el sorbato de potasio y el control mantuvieron un comportamiento similar entre sí. Ambos recubrimientos no retrasaron el crecimiento de levaduras y hongos en la cáscara y, de acuerdo con el índice de porcentaje de enfermedad, las papayas recubiertas de quitosano fueron susceptibles a la antracnosis, mientras que el sorbato de potasio resultó altamente susceptible. Los datos revelaron que hubo un efecto sobre las propiedades fisicoquímicas de la papaya por el recubrimiento de quitosano, aún con esto la calidad de la fruta se vio afectada. en_US
dc.description.graduationSemester Spring en_US
dc.description.graduationYear 2022 en_US
dc.identifier.uri https://hdl.handle.net/20.500.11801/2847
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.holder (c) 2021 Fransheska Marie Semidey Castro en_US
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject Edible Coatings en_US
dc.subject Papaya en_US
dc.subject Anthracnose en_US
dc.subject Chitosan en_US
dc.subject Potassium Sorbate en_US
dc.subject.lcsh Anthracnose en_US
dc.subject.lcsh Papaya - Diseases and pests – Puerto Rico en_US
dc.subject.lcsh Edible coatings en_US
dc.subject.lcsh Chitosan en_US
dc.subject.lcsh Potassium salts en_US
dc.title Effect of edible coatings on the physicochemical properties and fungal control of the Carica papaya en_US
dc.type Thesis en_US
dspace.entity.type Publication
thesis.degree.discipline Food Science and Technology Program en_US
thesis.degree.level M.S. en_US
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