INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY

Volume 16, No. 01, Month JANUARY, Year 2020, Pages 163 - 174

Effects of pre-process elicitor immersion on the physicochemical qualities of fresh-cut papaya fruits cv. ‘holland’ during cold storage

Supapvanich, S., Sungkra, P. and Phunphed, J.

Abstract Download PDF

Postharvest treatment of elicitors such as salicylic acid (SA) and methyl jasmonate (MeJA) improved postharvest quality of fruit and vegetables. The effect of pre-process immersions on SA or MeJA on the physicochemical quality changes of fresh-cut papaya fruits cv. ‘Holland’ during cold storage is hereby reported. The fruits were immersed in 2 mM SA or 10-4 M MeJA for 1 hour and then stored at room temperature (26 ± 1 C) for 24 hours before fresh-cut processing. The biochemical parameters such as firmness, total soluble solids (TSS), colour attributes, antioxidant activities and bioactive compounds of fresh-cut papaya fruit during storage at 4 C for 8 days were monitored. Both SA and MeJA treatments effectively maintained firmness but had no influence on the changes in TSS and colour attributes on storage. Antioxidant capacity of the fresh-cut papaya was enhanced by SA or MeJA immersion. While, free radical scavenging activity was induced by SA immersion. The amounts of total phenols and flavonoids of SA treated fresh-cut papaya fruit were higher than in the control. MeJA immersion induced flavonoids content but not total phenols. The pre-process immersion of SA and MeJA could maintain texture and improve nutritional quality of fresh-cut papaya fruit during storage.

Keywords

Elicitors, fresh-cut, papaya, physicochemical quality

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