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 1 : all green on the skin surface, 2 : green with atinge of yellow, 3 = more green than yellow, 4 = more yellow than green, 5 = yellow with atinge 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 sensory 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 and 0.10%-0.25% (anhydrous citric acid equivalent ) in fruit at various stages of colour indices.

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