Postharvest Quality Maintenance of Papaya Fruit Using Polysaccharide-Based Edible Coatings

The perishable nature of papaya fruit (Carica papaya L.) is a major disadvantage for its transport to distant places and storage in the market. The effect of two carbohydrate-based coating materials, carboxymethylcellulose and carrageenan, on the storage life and qualitative characteristics of papaya fruit stored at 25 +/- 5 degrees C for 21 days was investigated. The treatments of carboxymethylcellulose and carrageenan delayed the changes in weight loss, titrable acidity, total soluble solids, decaying percentage, sugar content, phenols, and ascorbic acid in papaya fruit. It was evident from this study that both carboxymethylcellulose and carrageenan (in their higher concentrations) have the ability to extend the shelf life of papaya fruit, while retaining its nutritional quality.