3% O2 plus 6% CO2, the CA for better keeping papaya quality

This work evaluates the sensory attributes of papaya cv. Golden stored under refrigeration in controlled atmosphere (CA) with suppressed O2 and increased CO2 levels. Fruit was kept at 13?C in chambers containing 1% or 3% O2 plus 6% or 12% CO2, with ethylene scrubbing. Fruit of the control treatment was maintained for 26 d under refrigeration in normal atmosphere. After 20 d of storage the fruit was maintained for 6 d at 23?C in ambient atmosphere to assure total ripening. Consumer preference evaluation was performed by untrained panelists (87) based on a nine-point hedonic scale. Mass loss and changes in peel color were evaluated with 60 replicates per treatment. It was verified that atmospheres containing 1% or 3% O2 with higher level of CO2 (12%) minimized mass loss and fruit ripening, but promoted stressful conditions that affected the sensory attributes of the fruit after the storage. The best condition that preserved the fruit quality was achieved in an atmosphere with 3% O2 plus 6% CO2. SourcesExternal quality and sensory attributes of papaya cv. Golden stored under different controlled atmospheresDerliane Ribeiro Martins, Eder Dutra de ResendeFood Technology Laboratory, Northern Rio de Janeiro State University?UENF, Campos dos Goytacazes, Rio de Janeiro CEP 28013-602, BrazilPostharvest Biology and Technology, Volume 110, December 2015, Pages 40?42Picture by primiciadiario.com