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Quality changes in papaya fruit under different storage temperatures and duration
Abstract
Kenya experiences high postharvest losses in the fruit and vegetable subsector, which have been estimated at 50 percent. These losses are mainly due to poor postharvest handling practices, a lack of storage facilities, and/or poor storage conditions. Papaya (Carica papaya L.) is a highly perishable tropical fruit with a short shelf life and requires proper storage and handling practices due to its delicate skin texture, high moisture content, and high respiratory rates. In this study, F hybrid and Mountain variety papaya fruits were collected at Meru County in May 2022 and stored at three different temperatures (6, 16 and 24 °C) for a duration of 0, 4, 8 and 12 days to evaluate their effects on fruit quality. The data collected was separately subjected to a two-way ANOVA in a completely randomised design using the GenStat statistical software package (14th edition). Storage temperatures and durations significantly (p < 0.05) decreased papaya quality. Mountain fruits were firmer while F fruits had more appealing peel and flesh colors. F fruits retained more potassium (1.20 g/100g) and vitamin C (0.29 g/100g) when stored at 16 °C on day 12. The optimal storage temperature and duration for successful storage and extension of shelf life of papaya fruits was found to be 16 °C for 8 days. The F hybrid fruits were more comparable to the local papaya variety, Mountain, on the various tested parameters, which could make it suitable for consumer utilization and market exploitation in Kenya.
