Abstract:
Papaya is a highly nutritious tropical fruit, rich in vitamins, minerals, and antioxidants. However, it has a short postharvest life and is highly susceptible to physical damage, moisture loss, chilling injury, disease, and insect damage. Traditional postharvest treatments, such as low temperature and chemical preservatives, are costly with possible health, economic and environmental concerns. This study aimed at determining the effectiveness of cassava starch and beeswax-based edible coating in extending the shelf life and maintaining quality of papaya fruits stored at ambient temperature. Sixty uniformly mature papaya fruits, at the color break stage (approximately 10% yellow), were treated with coatings formulated from varying concentrations of cassava starch (1%, 1.5%, and 2%), combined with beeswax, papaya extract, potassium sorbate, and Tween 80 as an emulsifier. The results indicated that 1% cassava starch treated fruits showed the best performance, delaying ripening and maintaining fruit firmness from 4.56 to 4.16 Pa over 12 days, and maintaining pH from 6.10 to 6.15 and total soluble solid levels (TSS) from 9.00 to 10.73 during storage in relation to uncoated fruits. There were no symptoms of disease in fruits coated with 1% cassava starch, showing the role that it can play in preventing microbial contamination and reducing postharvest losses. Higher concentrations of 1.5% and 2% were less effective, where fruits manifested increased TSS, reduced firmness, and higher disease incidence, indicative of an accelerated ripening process with compromised quality. Therefore, this study pinpoints that 1% cassava starch coating is a non-toxic, inexpensive, and sustainable postharvest treatment against papaya. This provides a feasible and bio-friendly solution to postharvest challenges, adding value to marketability and reduction in losses within the papaya fruit industry.
