Abstract
Current study was conducted to observe the effectiveness of firming agent (calcium lactate) integrated with anti-browning
agents (ascorbic acid and citric acid) on the quality and shelf life of fresh cut papaya cubes under low temperature. Ripen and
uniform sized papaya were minimally processed by washing, peeling, coring and cubing then treated with various concentration
of calcium lactate (0.8%, 1.6% and 2.4%) integrated with ascorbic acid (1.7%) as well as citric acid (1.7%). All samples after
packing in plastic bags were refrigerated at 4±2°C and analyzed quality characteristics after each 4 day interval. The results
indicated that firmness and color L
* value and acidity decreased while TSS, pH, weight loss, a
*
and b
* values increased during
storage when compared with control. Moreover, periodic sensory evaluation showed that score in taste, texture, color, flavor
and overall acceptability for papaya cubes decreased with respect to storage and treatment interaction. Calcium lactate @ 2.4%
integrated with citric acid @ 1.7% and calcium lactate @ 2.4% along with ascorbic acid @ 1.7% showed significant storage
stability for firmness, color, pH, acidity and weight loss as well as sensory characteristics for as longer as 16 days of storage.
