Instruction

CHANGES ASSOCIATED WITH DIFFERENT STAGES OF HARVESTING AND RIPENING OF EKSOTIKA PAPAYA AT AMBIENT TEMPERATURES

P.F. LAM and M.Z. ZAIPUN

Abstract

Eksotika papaya fruit were harvested at stages of different colour indices and were ripened at ambient temperature. The colour indices were classified as I : all green on the skin surface, 2 : green
w i t h a t i n g e o f y e l l o w , 3 : m o r e g r e e n t h a n y e l l o w , 4 : m o r e y e l l o w t h a n g r e e n , 5 : y e l l o w w i t h a t i n g e of green and 6 = all yellow. Fruit with colour indices 1*3 and 4-6 were significantly different in their firmness. The shelf life of all fruit except those of colour index 6 ranged from five to nine days. Less mature fruit had a longer shelf life. In sensor evaluation, fruit colour indices 4-6 were acceptable with
colour index 5 being the most preferred. The total soluble solids, pH and total titratable acidity were 9.5%-16.5%,5.0*5.7 and0.107c-0.25% (anhydrousc i t r ic acid equivalent )i n fruit at variouss stages of colour indices.

Full Text (1140 KB)