BACKGROUND: Chitosan can form antimicrobial, semi-permeable barriers that limit gas exchange and reduces water loss in fruits. Consumer interest in fresh-cut papaya fruit is leading to increasing demand because of its sensorial and antioxidant properties. However, papaya is a highly perishable product that is prone to loss of weight, loss of firmness and microbial attack. The aim of this study was to evaluate the effect of chitosan coatings on the overall quality of fresh-cut papaya. Chitosan coatings of low (LMWC), medium (MMWC) and high (HMWC) molecular weights, at concentrations of 0.01 and 0.02 g mL −1 , were applied to fresh-cut papaya cubes. The treated cubes were stored at 5• C and changes in quality were evaluated.
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