Development of Composite Wax Formulation for Shelf- Life Extension of Papaya

Abstract

Loss of weight and reduction of overall quality characteristics of fresh fruits due to moisture evaporation and other metabolic activities are most critical economic problems for both producers and retailers. This affects for wilting and shriveling and also helps to higher economic loss and less demand for local produce. The present investigation relates to find out the applicability of different compositions of lipid based edible coating (wax) for shelf life extension of papaya, which include palm oil, glycerol, Sorbitan monooleate (tween 80) and guar gum. Papaya fruits harvested at correct maturity stage having 25% yellow colour strips on the fruits. Fruits washed with 200 ppm chlorine solution and air dried to remove surface water. Two different coating formulations were used in different concentrations of ingredients such as formula A; palm oil 2%, glycerol 30%, tween 80,2% , guar gum 2% and formula B; palm oil 0.8%, glycerol 12%, tween 80, 0.8%, guar gum 1.2%. The treatment solutions were prepared by mixing wax formula with distilled water in 1:1 and 1:2 ratios. The fruits were analyzed for physicochemical and physiological characteristics such as physiological weight loss percentage, fruit firmness, and fruit juice pH, total soluble solid content and consumer acceptability by sensory evaluation using 16 trained panelists. Treatment (T J showed significantly higher performances (p< 0.05) compared to the other treatments tested. The selected treatment appeared to extend the shelf life of papaya up to 9 days at 29-32°C and 65%- 70% RH with appreciable retention of all quality parameters tested.