Development of Shredded Green Papaya for Export
Research Title : Development of Shredded Green Papaya for Export
Researcher : Dr.Sirichai Kanlayanarat
Ms.Intira Lichanporn
Dr.Jutatip Poubol
Ms.Nantipa Keawpet
Dr.Kullanart Obsuwan
Office :
Research Grants : Under the research project and innovation for technology transfer to Root
Community Annual budget 2008
Year : 2008
Abstract
Effect of stages of minimally processed of shredded papaya, 60, 90 and 120 days after anthesis(DAA), then storage at 4 and 7 °C, which are long term storage temperature and shelf storage temperature, respectively, was investigated. It was showed that the firmness and consumer acceptance such as color, odor, crispiness and water soaking of minimally processed of shredded papaya at 90 DAA then stored at 7 °C gave better results than that of minimally processed of shredded papaya at 120 DAA then stored at
7 °C. Effect of hydrocooling of minimally processed of shredded papaya. Non-treated, hydrocooling at 22±3 C and hydrocoooling at 2 °C, then storage at 4 and 7 °C was evaluated. Minimally processed of shredded papaya hydrocooling at 2 °C, then stored at 7 °C maintained more firmness, color and crispiness than other treatments. Effect of chitosan at concentration of 0.25, 0.5 and 1.0% compared with minimally processed of shredded papaya dipped in water only was studied. Minimally processed of shredded papaya dipped in 0.25 % chitosan delayed the decrease of firmness, weight loss and the increase of total microbial content and E.coil content. Effect of dipping in 40, 50 and 60°c for 1 and 3 min compared to untreated to untreated minimally processed of shredded papaya was investigated. Treatments of dipping in 60 °C for 1 min maintained the quality of minimally processed of shredded papaya, especially the crispiness and water soaking
Keywords : coating, chitosan, heat treatment hydrocooling, minimally processed of shredded papaya, quality