Effect of Manihot esculenta starch-based coating on postharvest preservation of Carica papaya

Quispe Herrera R.; Vargas Oros L.Á.; Mora Rios I.E.; Pulla Huillca P.V.; Paredes Valverde Y. · Nutricion Clinica y Dietetica Hospitalaria (2024) · DOI: 10.12873/444quispe

Resumen

Introduction. Papaya (Carica papaya L.) faces challenges in the supply chain due to its rapid ripening and susceptibility to pathogens, such as Colletotrichum gloeosporioides, which generates postharvest losses of up to 40%. An effective strategy to extend its shelf life is the use of edible coatings, made from natural polymers such as cassava starch. Objective. To evaluate the effect of a coating based on cassava starch variety Cevallos (Manihot esculenta) on the postharvest preservation of papaya variety Intenzza (Carica papaya). Materials and methods. Papaya fruits of the Intenzza variety were sampled from the town of “Tahuantinsuyo”, Madre de Dios - Peru. The cassava of the Cevallos variety were extracted from the “Bajo Madre de Dios” population center. The concentrations of coatings made from starch were 2% (W/V) and 4% (W/V), glycerin 2% (W/V) was used as a plasticizer and potassium sorbate 0.1% (W/V) as a preservative, and then dried at room temperature of 28°C. The effect of the coating made with cassava starch on post-harvest preservation on a shelf for 12 days was determined. Results. The coating made with cassava starch has been shown to be an effective alternative procedure that improves postharvest preservation of the Intenzza variety of papaya. Conclusions. Papayas coated with potassium sorbate showed better post-harvest conservation in weight loss percentage (7.6%), color (32.12L*), firmness (2.33N) and citric acid percentage (1.38%) during storage at 28°C compared to coated and uncoated fruits. These results suggest that the cassava starch coating has a positive effect and can be used positively to extend the shelf life of papaya.

Instituciones: Universidad Nacional Amazónica de Madre de Dios