Combined effect of chemical treatment and/or modified atmosphere packaging (MAP) on quality of fresh-cut papaya

• Effect of calcium chloride, citric acid and MAP on fresh-cut papaya was examined.
• Significant difference was observed between chemically treated and non-treated.
• Combination treatment maintained better firmness, TSS, color and sensory parameters.
• Combination treatment extends the shelf life for 25 days.

The efficacy of chemical dips and modified atmosphere packaging (MAP), alone and in combinations, on the quality of fresh-cut papaya were studied throughout 25 days at 5 °C. Fresh-cut papaya were dipped in a solution of calcium chloride (1% w/v) and citric acid (2% w/v), packed in an atmosphere of 5% O2, 10% CO2, 85% N2 and stored at 5 °C for 25 days. Physico-chemical analysis (package atmosphere, weight loss, pH, total soluble solids, firmness and color) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. Significant differences were found among the chemically treated and non-treated fresh-cut papaya in all the parameters considered. Chemical treatment followed by MAP, showed the best results among the treatment in terms of retaining sensory and quality characteristics and extending the shelf-life of 25 d for fresh-cut papaya.