Effects of Chitosan or Calcium Chloride on External Postharvest Qualities and Shelf-Life of ‘Holland’ Papaya Fruit

B. Chutichudet, Prasit Chutichudet


Papaya (Carica papaya L.) is an important fruit widely cultivated commercially throughout Thailand. Its all year around fruit bearing capability makes papaya a popular fruit with Thai people. Unfortunately, papaya has a very limited shelf-life, as such; the objective of this research was to delay the external postharvest qualities by using chitosan and calcium chloride on the ‘Holland’ variety of papaya fruit. The experiment was arranged in a Factorial Completely Randomized Design, composed of two factors: coating with chitosan at four concentrations (1.0, 1.5, 2.0 or 2.5%) or dipping in calcium chloride solution at four levels (1.0, 1.5, 2.0, or 2.5%), compared with control fruits. After treating, all treatments were stored under ambient temperature (27 °C, 80% R.H.). The results showed that fruit treated with chitosan, irrespective of any concentrations, had the least similar fruit weight loss after six days of storage; however, fruit-treated  with 2.5% chitosan showed the maximum fruit firmness and a delayed red color appearance on the fruit skin. In addition, the best treatment for extending shelf-life proved to be from a treatment of 2.5% chitosan.

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DOI: http://dx.doi.org/10.5539/jas.v6n11p160

Journal of Agricultural Science ISSN 1916-9752 (Print) ISSN 1916-9760 (Online)

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