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

Matsuane, C., Mumo Kavoo, A., Nyanchama Kiage, B., Karanja, J., & Karambu Rimberia Wanzala, F. . (2023). Quality changes in papaya fruit under different storage temperatures and duration. JOURNAL OF AGRICULTURE, SCIENCE AND TECHNOLOGY, 22(3), 64–78. https://doi.org/10.4314/jagst.v22i3.6