Physico-chemical and sensory quality of fresh cut papaya (Carica papaya) packaged in micro-perforated polyvinyl chloride containers

Papaya cubes at maturity stages, 5-45 % yellow (more green than yellow) and 55-80 % yellow (more yellow than green) were washed with 5 % H2O2, drained and packaged in PVC trays having five, seven and ten micro-perforations and stored for 19 days. PVC trays with 3 mm diameter punch holes were used as the control. Based on physico-chemical properties, optimum maturity for papaya and micro-perforation level of PVC trays were determined. Effectiveness of citric acid in prevention of browning was also tested. Firmness and TSS changed significantly, on day 19. O-2, CO2 and C2H4 concentration changed 2.4 to 4.2 %, 23.4 to 5.9 %, and 0 to 0.13 % respectively, from day 3 to 19. pH and titratable acidity did not change significantly throughout the storage. Pretreated papaya cubes, packaged in PVC trays with ten micro-perforations, kept under 4 A degrees C had storage lives of 19 days.