December 31, 2023 | Journal of Food Science |
A study by Dr. Rajendra Prasad Central Agricultural University (RPCAU), Post-Graduate College of Agriculture (PGCA), and ICAR—Central Potato Research Institute in India explored the efficacy of eco-safe composite edible coatings on the postharvest management of "Red Lady" papaya under ambient storage conditions. Traditional low-temperature storage methods for tropical fruits like papaya are often unsuitable. This investigation focused on the application of a composite edible coating made from carboxymethyl cellulose (CMC) (1%), guar gum (1.5%), xanthan gum (0.3%), and Gum Arabic (10%), combined with papaya leaf extract (PLE) in a 1:1 volume ratio.
The study found that the treatment with "PLE incorporated with CMC (1%)" was particularly effective. This coating significantly enhanced the shelf life and quality of the papayas by increasing biochemical constituents and reducing physiological and enzymatic activity. Specifically, the CMC+PLE treatment improved the fruit gloss score by 70.1%, phenolic content by 6.1%, ascorbic acid by 22.3%, total carotenoid content by 7.4%, and fruit preference score by 22.0% compared to the control. Additionally, it reduced physiological weight loss by 51.0%, decay incidence by 66.6%, and the activities of polygalacturonase and pectin methylesterase by 24.92% and 35.29%, respectively. The treated fruits also had a higher purchase preference and extended storage life by more than three days, maintaining physiological loss standards.
This study suggests that the application of a composite coating of CMC (1%) and PLE (1:1) on papaya is an effective, eco-friendly, and health-friendly method to preserve quality and extend shelf life under ambient storage conditions.