Quality changes in papaya fruit under different storage temperatures and duration

Authors

  • Christinah Matsuane Department of Horticulture and Food Security, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya https://orcid.org/0000-0001-9948-1710
  • Agnes Mumo Kavoo Department of Horticulture and Food Security, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
  • Beatrice Nyanchama Kiage Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya https://orcid.org/0000-0001-6510-5901
  • Josephine Karanja Department of Horticulture and Food Security, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya https://orcid.org/0000-0002-9694-9151
  • Fredah Karambu Rimberia Wanzala Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya https://orcid.org/0000-0001-9420-3770

DOI:

https://doi.org/10.4314/jagst.v22i3.6

Keywords:

papaya carica, storage temprature, fruit quality, nutrient retention, postharvest

Abstract

Kenya experiences high postharvest losses in the fruit and vegetable subsector which have been estimated to 50%. These losses are mainly due to poor postharvest handling practices, lack of storage facilities and/or poor storage conditions. Papaya (Carica papaya L.) is a highly perishable climacteric fruit with a short shelf life and requires proper storage and handling practices due to its delicate skin texture, high moisture content and its high respiratory rates. In this study, F hybrid and Mountain variety papayas were collected at Meru county in May 2022 and stored at three different temperatures (6, 16 and 24 ˚C) for a duration 0, 4, 8 and 12 days to evaluate their effects on the nutrient and biochemical retention. Data collected was subjected to a two-way ANOVA (separately) in a completely randomised block design, using GenStat statistical software package (14th edition). Storage temperatures and durations significantly (p<0.05) decreased papaya firmness, peel and flesh hues; vitamin C, potassium, iron, moisture content from 6 to 24 ˚C while there was an increase in carbohydrates and total soluble solids (TSS). Mountain fruits had more moisture, carbohydrates, iron and TSS while F fruits had appealing peel and flesh colours and retained more potassium. Successful nutrient retention of the papaya fruits was attained at 16 ˚C  and 8 days. F hybrid fruits were comparable to the local papaya variety, Mountain, on the various tested parameters which could make it suitable for consumer utilisation and market exploitation in Kenya.

Author Biographies

  • Christinah Matsuane, Department of Horticulture and Food Security, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya

     

     

     

  • Agnes Mumo Kavoo, Department of Horticulture and Food Security, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya

     

     

     

     

  • Fredah Karambu Rimberia Wanzala, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya

     

     

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Published

08-05-2023

How to Cite

Quality changes in papaya fruit under different storage temperatures and duration. (2023). JOURNAL OF AGRICULTURE, SCIENCE AND TECHNOLOGY, 22(3), 64-78. https://doi.org/10.4314/jagst.v22i3.6

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