Evaluation of shelf life of Formosa papaya (Carica papaya L.) minimally processed using coating of cassava starch and essential clove oil.

Abstract

The objective of the present work was to evaluate the quality of minimally processed papaya using different concentrations of cassava starch, glycerol and clove essential oil as edible coatings. The papayas were washed, peeled, cut, submerged in the coatings and drained. They were stored in PET packaging for 15 days at 4 °C. Five treatments were obtained: T1 - Control (papaya without coating); T2 – 30% starch, 20% glycerol and 0.5% clove essential oil; T3 - 30% starch, 30% glycerol and 0.5% clove essential oil; T4 - 30% starch, 20% glycerol and 1% clove essential oil; T5 – 30% starch, 30% glycerol and 1% clove essential oil. T1 had the highest mass loss (7.92%) and T4, which lost the least (4.70%). The texture values oscillated as the storage days. In relation to the luminosity, the values decreased with the passing of storage days. T4 was the best in relation to inhibition of psychrotrophic microorganisms and molds and yeasts. Sensorially the T4 treatment was the one that obtained the highest notes at the end of the days of storage. Thus, the T4 treatment was the most efficient to maintain the quality of the papaya.