Eco‐safe composite edible coating of hydrocolloids with papaya leaf extract improves postharvest quality and shelf life of papaya fruit under ambient storage

Abstract

Papaya postharvest management using low‐temperature storage is discouraged as it is a tropical fruit. Extensive research is going on to preserve papaya quality at ambient storage using edible coatings and its composites. The present investigation examined the effects of an eco‐safe composite edible coating consisting of hydrocolloid carboxymethyl cellulose (CMC) (1%), guar gum (1.5%), xanthan gum (0.3%), and Gum Arabic (10%) combined with papaya leaf extract (PLE) (1:1 ratio by volume) applied as dip treatment on “Red Lady” papaya fruit at ambient storage condition. Among all the attempted treatments, “PLE incorporated with CMC (1%)” was found to be the best, as the treated fruit exhibited the highest levels of biochemicals, whereas the lowest levels of physiological and enzymatic activity, which positively affected the shelf life. The “CMC + PLE” treatment enhanced the fruit gloss score by 70.1%, phenolics by 6.1%, ascorbic acid by 22.3%, total carotenoid content by 7.4%, and fruit predilection score by 22.0% over the control fruit. However, it lowered (controlling) the physiological loss in weight by 51.0%, decay incidence by 66.6%, and polygalacturonase and pectin methylesterase activity by 24.92% and 35.29%, respectively, over control. Moreover, this treatment exhibited the highest fruit purchase predilection score and prolonged the storage life for >3 days on the physiological loss standard basis (≤10%). This study indicates that “CMC (1%) with PLE (1:1)” composite coating application on papaya under ambient conditions might be an effective, environmentally friendly, and health‐friendly way to retain the quality and extend the storage life.

Postharvest quality and ripening behaviour of un-explored genotypes of Himalayan plain mango diversity

“…They observed considerable differences among the selected 20 mango genotypes. Genotypes with higher respiration rates generally exhibit lesser shelf life [ 31 ].

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“…The decrease in sensory score with the increase in progress in storage days might be due to a decline in external (colour, texture etc. ) and internal (TSS, carotenoids and flavonoids) quality attributes of fruit [ 6 , 31 ]. The fruit with the higher sensory score is preferable in the market [ 4 ].…”