Effect of hydrothermal postharvest treatment on skin ultrastructure of papaya (Carica papaya L.) Pococí hybrid

Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay

“…In a study evaluating the effect of carnauba wax nano-emulsion coating on ‘Golden’ papayas at 2.4% concentration stored for 9 days at 22 ± 1 °C and 60%–70% RH, the mass loss was reduced as compared to uncoated fruits ( Ohashi et al 2015 ). In another study, stomata sealing was observed before cold storage of ‘Pococí hybrid’ papaya treated by commercial wax or combination of hydrothermal (hot water 49 °C for 20 min) and commercial wax ( Vargas, Jiménez and Calvo, 2020 ). A similar phenomenon is probably an additional reason for the decrease in water loss of coated papaya fruits in our study.…”