21 4 月
Efficacy of hexanal as a potential preservative of papaya (carica papaya l.) fruit.
|作者： John R. Ouko|
|摘要： Papaya (Carica papaya L) is the fifth priority fruits in Kenya that is available all year round. However, huge postharvest losses estimated at approximately above 40%, is one of the major challenges to the production of thin-skinned fruit. Under ambient conditions, (25±2°C and 85±5% relative humidity), papaya readily ripens and softens usually in just 3 days, predisposing the fruit to more physical damages and phyto-pathogens invasions even in careful handling. Therefore, the objective of this study was to establish the appropriate mode, optimal concentration and time of Hexanal exposure in managing the postharvest shelf life of papaya in two agro-ecological zones, Machakos (AEZ IV) and Meru (AEZ II) in Kenya. Hexanal is an organic volatile compound that has been tested in various temperate fruits. Preliminary trials were conducted at various timings (1, 2, 3, 4, 5, 6 minutes) and dose ranges (1%, 2%, 3% and 4%) to fine tune different treatment combinations for the main experiment, which later informed the concentration adopted for the main experiments. A formulation of Hexanal was applied as either spray or dip treatment at 1 and 2% in ‘Solo sunrise’ and ‘Mountain’ papaya cultivars. The results revealed that Hexanal applied as a spray extended fruit retention on tree by at least 13 days longer compared to the control fruits. Hexanal treatment at 2% revealed improved effect on managing papayas postharvest shelf life regardless of the mode of application. Fruit firmness was improved by up to 37.4% at 2% Hexanal exposure for 5 minutes when compared to the control fruits across the 15 days storage period in ambient room conditions. All the fruits treated with Hexanal significantly showed reduced incidences|