HOT WATER INCORPORATED WITH SALICYLIC ACID DIPS MAINTAINING PHYSICOCHEMICAL QUALITY OF ‘HOLLAND’ PAPAYA FRUIT STORED AT ROOM TEMPERATURE

Suriyan Supapvanich; Surassawadee Promyou

doi:10.9755/ejfa.2016-07-966

Authors

Suriyan Supapvanich Department of Agricultural Education, Faculty of Industrial Education, King Mongkut’s Institute of Technology Ladkrabang, Chalongkrung Road, Ladkrabang, Bangkok, 10520 Thailand
Surassawadee Promyou Faculty of Natural Resources and Agro-Industry, Chalermprakiate Sakhon Nakhon Province Campus, Kasetsart University, Chiangkhrua, Muang, Sakhon Nakhon, 47000 Thailand

DOI:

https://doi.org/10.9755/ejfa.2016-07-966

Keywords:

Hot water dip, Papaya fruit, Salicylic acid, Bioactive compounds, Postharvest quality

Abstract

The effects of hot water incorporated with salicylic acid (SA) dips on quality of ‘Holland’ papaya fruit stored at room temperature (30±2ºC) was investigated. The fruit were immersed in 0, 1.0, 2.0 and 3.0 mM SA solutions at 42 ºC for 40 min following at 49 ºC for 20 min and untreated (control). Both hot water and hot SA dips prevented the incidence of fungi during storage. The hot SA dips delayed the fruit ripening including maintaining firmness, skin colour, and total soluble solids (TSS) content. Hot SA dips retarded the weight loss rather than hot water dip and control, respectively. All treatments had no affect flesh colour when compared to the control. Hot SA dips enhanced carotenoids, ascorbic acid and antioxidant content during storage. This work suggest that 2.0 mM hot SA dip is a reliable alternative maintaining quality and enhancing bioactive compounds in the papaya fruit during storage.