The Research Center for Nuclear Energy in Agriculture (CENA) at USP, in Piracicaba (Brazil) made a series of trials using chemical treatments, edible coatings and irradiation on Formosa papaya, in order to improve the product when it reaches the consumer and increase their lifespan. The minimally processed product (ie, cut and sanitized) can be stored without loss of quality by an average of six days, and the treatments that were performed in the study were able to extend this period to 15 days.
Pharmacist Silvana Albertini, author of the study, says that the objective of the research "Chemical Effect Treatment", was to increase the storage period, keeping the product's quality; to enable more flexible marketing. He said the current consumer is looking for a quality, nutritious, natural product that offers security. Because of this, tests for chemical treatments have sought more natural and accessible products, such as calcium chloride (found naturally and low cost) and cinnamic aldehyde (extracted from cinnamon oil). In addition to chemical tests, the intent of increasing the papaya's lifespan is also given through the use of edible coatings and irradiation. To assess whether minimally processed fruits maintain their quality, it took some physico-chemical, microbiological and sensory analysis.
The test consisted in the chemical processing of the sliced papaya pieces with calcium chloride, cinnamic aldehyde and a
combination of the two products. It was observed that the combination of calcium chloride and cinnamic aldehyde allowed
storage for 12 days without loss of quality. Just the single application of aldehyde also allows the same time of storage with the same quality. The compound also possesses antimicrobial capacity, ie, can inhibit the growth of micro-organisms. However, its use is limited due to its taste. So much so that its concentration in the solution placed in the fruit was 0.1% so as not to leave the fruit with a spicy flavor. Since calcium chloride (used in a 0.75% concentration) obtained a maximum of 9 days storage, is a natural product which is completely edible.
combination of the two products. It was observed that the combination of calcium chloride and cinnamic aldehyde allowed
storage for 12 days without loss of quality. Just the single application of aldehyde also allows the same time of storage with the same quality. The compound also possesses antimicrobial capacity, ie, can inhibit the growth of micro-organisms. However, its use is limited due to its taste. So much so that its concentration in the solution placed in the fruit was 0.1% so as not to leave the fruit with a spicy flavor. Since calcium chloride (used in a 0.75% concentration) obtained a maximum of 9 days storage, is a natural product which is completely edible.
Papayas will also receive natural edible coatings in an attempt to increase storage. According to the author of the research, this is a technique that seeks to reduce the propensity of the minimally processed fruit to decomposition, therefore, when cut, is more perishable. The coating may inhibit or reduce the migration of moisture, oxygen and carbon dioxide (CO2) in the product, and works as an edible packaging, which covers the piece of the fruit.
Treatment with calcium chloride, gives the Formosa papaya 9 extra days.
Treatment with calcium chloride, gives the Formosa papaya 9 extra days.
For more information:
Silvana Albertini
[email protected].
University of Sao Paulo (Brasil)