Effect of glucomanan coating on ripening and quality of papaya cultivar 'Red Maradol'
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Publication Details
Author list: Sopondilok T., Srilaong V., Uthairatanakij A., Wongs-Aree C., Jitareerat P.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2010
Volume number: 875
Start page: 89
End page: 96
Number of pages: 8
ISBN: 9789066055636
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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Abstract
Glucomanan prepared from konjac (Amorphophallus sp.) has been widely used in the food industry as an emulsifier. Moreover, it can also form a gel and edible film. Because of these properties, konjac glucomanan (KGM) might have potential applications in postharvest research. In this study, 0.1% KGM was applied on the surface of papaya cv. Red Maradol to delay ripening and maintain the quality. There was no significant difference in peel colour change of papaya in both treatments during storage at 13ฐC. In contrast, pulp colour change of KGM-coated papaya was significantly delayed as indicated by lower a * and b* values, and higher hue angle value compared with the control. Weight loss of papaya in both treatments increased during storage and there was no significant difference between treatments. Firmness of papaya in both treatments decreased sharply although 0.1% KGM-coated fruit had higher firmness values than the control. Soluble solids content of control fruit was higher than in 0.1% KGM-coated fruit indicating that KGM coating could retard the ripening of papaya. Coating with 0.1% KGM modified the atmosphere inside the fruit where O2 was lower and CO2 higher compared with the control.
Keywords
Glucomanan, Peel colour, Pulp colour
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