Quality of ‘Formosa’ papaya produced at RN and storage under passive atmosphere

Abstract

The aim of this work was to evaluate the effect of carnauba wax (Primax Wax) and low-density polyethylene film "X-tend" on shelf life of ‘Formosa’ papaya fruits produced in Baraúna, RN. The experiment was carried out in the Postharvest Laboratory of the Universidade Federal Rural do Semi-Árido (UFERSA). A 3 x 6 factorial scheme with three replications of three fruits per plot in a completely randomized design was used. The treatments consisted of the combination of three types of atmosphere (wax, polyethylene film and control) with six storage times (0; 7; 14; 21; 28 and 35). The fruits of these treatments were stored in cold chamber at 10 ± 2 ºC and RH 90 ± 5%, and analyzed in 7 days intervals. The evaluated traits were: external appearance, weight loss, pulp firmness, soluble solids, titratable acidity and C vitamin. It was observed that polyethylene film was the most efficient coverage to keep the external quality and to reduce the weight loss of the papaya fruits. The carnauba wax in the used concentration shows good efficiency in papaya fruits conservation as compared with that polyethylene film. The shelf life of papaya fruits kept under modified atmosphere was of 35 days and for those fruits kept at ambient condition was of 28 days.