Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. Maradol

The effect of cutting shape (cubes or slices) and storage temperature (5 °C, 10 °C, and 20 °C) on overall quality of fresh-cut papaya were investigated. CO2 production, color, firmness, total soluble solids (TSS), weight loss, overall quality, ascorbic acid, b-carotene, and antioxidant capacity were evaluated as a function of shelf life. CO2 production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ kg/h, respectively. Storage temperature did not affect color changes; however, lower temperatures prevented loss of firmness. Fresh-cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, b-carotene, and antioxidant capacity occurred. In general, quality parameters were not affected by shape. However, slices stored at 10 °C and 5 °C had a shelf life of 1 d and 2 d longer than cubes, respectively.