Performance Of Carboxylmethyl Cellulose Coating Incorporated with Plant Oils on the Physical, and Chemical Characteristics of Papaya (Carica papaya L.) Stored Diffferently

Abstract

Papaya is an important fruit for both fresh and processed products. It is an excellent source of nutrients vitamin A. According to reports, postharvest spoilage causes 30 to 50 percent of harvested papaya to never reach consumers. The perishability of papayas after harvesting is a contributing factor in postharvest spoilage. The level of spoilage depends on postharvest management practices. Papaya is also susceptible to numerous postharvest fungal diseases. To reduce postharvest spoilage, numerous fungicides have been used. However, the negative effects on human health and the environment, combined with high costs, have prompted the development of alternative approaches. Phase 1 was the evaluation of the postharvest handling and management practices of Papaya along the Papaya value chain in the Nsawam-Adoagyir district at Nsawam. Ninety open and close ended questionnaires were administered to farmers and traders of Papaya. Farmers dealers (transporters, sellers) and consumers are the key players along the value chain. Major losses incurred on the farm during harvesting (65.9%). The main cause of losses was poor handling, rot and physiological disorders. Traders on the other hand incurred major losses from storage (52.3%). due to rot and rodents during storage. Majority of farmers (92.5) and traders (75) did not have knowledge on edible coating but were open to the innovation and use of edible coatings. Secondly, this study examined the effectiveness of carboxymethyl cellulose and its combination with moringa and neem oil in enhancing the quality and extending the shelf life of Papaya. Treatment combinations of CMC, CMCNO, CMC3NO, CMCMO, CMC3MO, MO, 3%MO, NO, 3%NO, 0.3%Pro were applied and assigned to ambient and refrigeration temperature (10℃) conditions. Edible coatings had significant effect in maintaining quality of Papaya fruits compared to the controls under both storage conditions. However, refrigeration temperature (10℃)-maintained fruit quality and prolonged shelf life compared to ambient storage. Papaya under ambient and refrigeration temperature (10℃) lasted 9 and 21 days respectively. The application of 1% CMC, 3% Pro and 1%CMCNO coatings caused Papaya stored at ambient temperature to last 15 days and 27 (additional days) days refrigeration temperature respectively. 1%CMCNO was able to maintain most quality attributes and also reduce disease incidence. Lastly, fungal pathogens associated with Papaya rot were isolated, identified and pathogenicity evaluated using morphological structure through recommended books. Aspergillus flavus, Collectotrichum gloeosporoides, Fusarium spp., Lasiodiplodia theobromae, Penicillium and ‘Fante kenkey fungus’ (unidentified) were identified and pathogenicity evaluated. Treatment 1%CMCNO proved effective with the least (36.6%.) significantly different disease incidence compared to the control with the highest (76.6%) disease incidence.