EFFECTS OF PACKAGING MATERIALS AND GROWTH REGULATORS ON QUALITY AND SHELF LIFE OF PAPAYA

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1 BANGLADESH RESEARCH PUBLICATIONS JOURNAL ISSN: , Volume: 3, Issue: 3, Page: , January-February, 2010 EFFECTS OF PACKAGING MATERIALS AND GROWTH REGULATORS ON QUALITY AND SHELF LIFE OF PAPAYA M.S. Alam 1, M.M. Hossain 2, M.I. Ara 3, A.S.M. Amanullah 4 and M.F. Mondal 5 M.S. Alam, M.M. Hossain, M.I. Ara, A.S.M. Amanullah and M.F. Mondal. (2010). Effects of Packaging Materials and Growth Regulators on Quality and Shelf Life of Papaya. Bangladesh Res. Pub. J. 3(3): Retrieve from Abstract An experiment was conducted to study the effects of packaging materials and growth regulators on quality and shelf life of papaya. Seven post harvest treatments viz. control, newspapers, straw, sponge, dipping in GA and Benzyl Adenine were used in the experiment. Significant increases in total weight loss. dry matter content, total soluble solids, pulp ph, total sugar, reducing and non-reducing sugar contents were observed during storage. Moisture content, pulp to peel ratio, ash content, vitamin C and titratable acidity decreased during storage period. Among the packaging treatments used straw packaged fruits was found to be the best for extending the shelf life of papaya (12.56 days) followed by newspaper (11.00 days) and among the growth regulator treatments the maximum (13.21 days) shelf life was observed in Benzyl adenne treated fruits followed by GA3 (12.26 days). Keywords: Packaging material, growth regulator, quality, shelf life and papaya. Introduction Papaya is a very whole some fruit and ranks second only to mango as a source of the precursor of vitamin A (Bose, 1985). The per capita availability of papaya fruits is reduced due to a high level of post harvest loss. It's post harvest losses range up to % (Salunkhe and Desai, 1984). The perishability of fruits is attributes to adverse physico chemical changes, namely losses of weight due to respiration and loss of moisture, softening of flesh, loss due to microbial attack and change in sugar and acid content (Firmin, 1997). Reduction of post harvest losses by prolonging the shelf life of fruits can help improve the situation. Improvement in shelf life of papaya may be done with some packaging materials and growth regulators (FAO, 1986). Packaging materials are used for convenience in the transportation are practiced all over the world (Modhuva Rao, 1994). Growth regulators to prolong shelf life of fruits is also practiced in the world (Salunkhe end Desai, 1984). But little information is available on Bangladesh context. Hence the physico-chemical processes during and after ripening of fruits need to be studied extensively for the development of proper storage method. Therefore, the present experiment had been undertaken with the objectives to find out the effective *Corresponding Author: address: nalam_rang@yahoo.com 1Assistant Director, Bangladesh Agricultural Development Corporation, Bogra; 2Project Officer, Disaster Risk Reduction & Vulnerable Livelihood Program, Gaibandha; 3Senior Scientific Officer, Regional Sugarcane Research Station, Gazipur; 4Principal Scientific Officer, Bangladesh Sugarcane Research Institute, Ishurdi, Pabna; 5Professor, Department of Horticulture, Bangladesh Agricultural University, Mymensingh.

2 Effects of Packaging Materials and Growth Regulators on Papaya packaging materials for storage and transpiration of papaya and to increase the shelf life of papaya through appropriate packaging materials and growth regularors. Materials and Methods The experiment was carried out in the Department of Horticulture and Biochemistry, Bangladesh Agricultural University, Mymensingh during the period from July to December The maximum and minimum ambient temperature of the storage room were 30.4 and C respectively and the relative humidity ranged from 60.1 to 89.0%. The fruits of papaya cv Ranch were collected as the material for investigation. One hundred forty four fruits apparantly of uniform size and of similar maturity were harvested carefully. The skin of fruits was cleaned with the help of a cloth just after harvesting. The experiment was laid out in a completely randomized design with three replications. The post harvest treatments were assigned to the selected fruits after harvesting. The treatments of the experiment were i) control, ii) newspaper, iii) straw, iv) sponge, v) dipping in GA3 and vi) BA. Four well mature fruits were collected at random from each treatment. The average weight of each fruits was 600 to 800 g. Chemical analyses were done on ascorbic acid content, total titratable acidity, ph, reducing sugar, non-reducing sugar, total sugar and TSS contents of the fruit juice were recorded. The collected data were statistically analyzed and the mean separation was done by LSD test. Results and Discussion Different packaging material and growth regulator treatments showed highly significant variation in pulp to peel ratio of papaya fruit. The highest pulp to peel ratio was recorded in sponge treated with Benzyl Adenine (6.92) at 3 DAS, while it was the lowest at ripe in sponge (2.93) treatments (Table 1). The decrease in pulp to peel ratio observed in the present study were in support of the findings of Ghanta (1994). It is general rule that pulp to peel ratio is increased at the ripening condition, but in this study it was found that pulp to peel ratio was decreased probably due to excess pulp come out during peeling. Because, in case of papaya, pulp remain tightly with peel. Weight loss in fruit was significantly influenced both by packaging material and growth regulator treatments. Loss in weight was maximum (40.92%) at ripe, while it was minimum (3.52%) at 3 DAS. Among the post harvest treatments, covering the fruit with straw and applying Benzyl Adenine was found to be best in respect of reduction in weight loss of fruits (Table 1). The interaction effect of packaging material and growth regulators on total weight loss was significant at different level of storage. The weight loss in papaya during ripening may be attributed to subtotal loss by respiration and loss of water through various mechanisms. The results were similar to the findings of Pesis et al. (1992). Moisture content of fruits was non-significant affected by both packaging material and growth regulator treatments. The fruits at 3 DAS contained the maximum moisture (98.52%) while fruits at ripe contained the minimum (92.17%). Among the post harvest treatments the straw covered fruits had the highest moisture content (Table 1). The interaction effect between packaging material and growth regulators in respect of moisture content was non significant at different of storage. The decrease in moisture content during storage was also reported Pathmanaban et al. (1995). The decrease of moisture content was probably due to transpiration and evaporation loss and also by starch hydrolysis. 1053

3 Alam et, al., Packaging material and growth regulator treatments had significant effect on dry matter content of fruit. The dry matter content was the highest (7.83%) at ripe and lowest (1.45%) in straw at 3 DAS. The titratable acidity declined with increasing storage duration (Table 2). The increase in dry matter percent with increasing storage period was may be due to osmotic with drawl of water from the pulp to peel. There were significant variations in vitamin C content between packaging material and growth regulator treatments at different storage intervals. The maximum (60.53 mg/100g) vitamin C was found fruits in newspaper treated with Benzyl Adenine (21.19 mg/10000 at ripe (Table 2). In the present study vitamin C was sharply declined from 3 DAS to ripe which is similar to the findings of Nazeeb and Broughton (1978). The decrease in vitamin C content in both treated and control during storage and ripening period may be due to the oxidation of ascorbic acid. Ash content of papaya fruit pulp was gradually decreased during storage, ranged from 0.79% to 0.27% in packaging treatments and 0.74% to 0.26% in growth regulator treatments. The highest ash content was recorded at 3 DAS in newspaper (0.90%), while it was the lowest at ripe fruits in sponge treated with GA3 (0.22%) (Table 3). Ash content during storage had declining trend for all the treatments. The overall decrease in percent ash content may be due to translocation of mineral salts along with transpiration and osmotic with drawl of water from the fruit pulp to skin. The effect of packaging material and growth regulators treatments in the experiment was highly significant in respect of pulp ph during differnt storage intervals. The highest pulp ph was fruits in straw treated with GA3 (5.25) at ripe while it was lowest in control (3.30) (Table 3). The increase In pulp ph may be due to continued fall in acidity during ripening. Increase in ph of pulp observed in the present study was in agreement with findings of Firmin (1997), who found that pulp ph of papaya was increased during storage. There were significant variations on packaging material and growth regulator treatments in containing total sugar content at all the storage intervals. At ripe, Benzyl Adeninc had the highest ( 16.81%) while the sponge treatment had the lowest (8.30%) total sugar content (Table 3). In the present study total sugar content was increased during successive of ripening which is similar to the observation of Chittiraiselvan et al. (1977). An increase in reducing sugar content of fruit pulp was observed with advancement of ripening fruits and fruits at ripe contained the maximum reducing sugar (4.26%) fruits in newspapers treated with GA3. It was observed that reducing sugar content was sharply increased during storage of fruits which is similar to the findings of Kodikara et al. (1996). The fruits at ripe also had the maximum non reducing sugar content (13.00%) of fruit pulp in Benzyl Adenine treatment (Table 4). The nonreducing sugar content was increase from 3 DAS to ripe, this increase was may be due to break down of starch into non-reducing sugar. The fruits at ripe contained the maximum TSS (15.20%) in control while the TSS was minimum (10.20%) in straw treated fruits. An increase in TSS content of fruit pulp was also observed with advancement or ripening of fruits, and it was the highest at ripe (Table 4). The increase in percent TSS content was found in the present study was similar to the findings of Ghanta (1994) and Aziz et al. (1975). They found that gradual increasing of TSS content during successive s of ripening which was possibly due to hydrolysis of starch into sugar. Packaging material and growth regulator treatments showed highly significant variation in shelf life of the fruits. The highest shelf life (12.56 days) was 1054

4 Effects of Packaging Materials and Growth Regulators on Papaya obtained in straw which was higher than that of newspaper (11.00 days). The maximum (13.21 days) shelf life was recorded in Benzyl Adenine followed by GA3 (12.2 days), whereas, it was minimum (9.92 days) in control (Fig 1 and 2). The interaction as well as combined effect between packaging material and growth regulator treatments were significant in respect of shelf life. The findings of the present study was similar with the reports of Kodikara et al. (1996). They found that the shelf life was extended when fruits were treated with growth regulators. The longer shelf life could be due to the reduction of gaseous (O2, CO2) exchange from inner and outer atmosphere by different post harvest treatments. The results of the present study indicated that total weight loss, dry matter content, sugar (reducing, non-reducing and total) content. TSS and pulp ph of fruits were increased during storage under different storage treatments. At the same time pulp to peel ratio, moisture content, titratable acidity, vitamin C and ash content of fruits were decreased. Thus, it may be concluded that straw and sponge from packaging materials and Benzyl Adenine (BA) from growth regulators can be used extending the shelf life of papaya fruits with minimum weight loss and moderate quality of fruits. 1055

5 Alam et, al., 1056 Table 1. Combined effect of packaging materials and growth regulators on the quality of papaya Packaging materials ^ Pulp to peel ratio at DAS Total weight loss (%) at DAS Moisture content (%) at DAS Growth regulators Control Control (P0G0) GA3(P0G1) Benzyl Adenine (P0G2) Newspaper Control (P1G0) GA3(P1G1) Benzyl Adenine (P1G2) Straw Control (P2G0) GA3(P2G1) Benzyl Adenine (P2G2) Sponge Control (P3G0) GA3(P3G1) Benzyl Adenine (P3G2) LSD (0.05) LSD (0.01) CV (%) DAS : Days After Storage

6 Effects of Packaging Materials and Growth Regulators on Papaya 1057 Table 2. Combined effect of packaging materials and growth regulators on the quality of papaya Packaging materials ^ Dry matter content (%) at DAS Titratable acidity (%) at DAS Vitamin C (mg/100g) at DAS Growth regulators Control Control (P0G0) Newspaper Straw Sponge GA3(P0G1) Benzyl Adenine (P0G2) Control (P1G0) GA3(P1G1) Benzyl Adenine (P1G2) Control (P2G0) GA3(P2G1) Benzyl Adenine (P2G2) Control (P3G0) GA3(P3G1) Benzyl Adenine (P3G2) LSD (0.05) LSD (0.01) CV (%) DAS : Days After Storage

7 Alam et, al., 1058 Table 3. Combined effect of packaging materials and growth regulators on the quality of papaya Packaging materials ^ Ash content (%) at DAS Pulp ph at DAS Total sugar content (%) at DAS Growth regulators Control Control (P0G0) GA3(P0G1) Benzyl Adenine (P0G2) Newspaper Control (P1G0) GA3(P1G1) Benzyl Adenine (P1G2) Straw Control (P2G0) GA3(P2G1) Benzyl Adenine (P2G2) Sponge Control (P3G0) GA3(P3G1) Benzyl Adenine (P3G2) LSD (0.05) LSD (0.01) CV (%) DAS : Days After Storage

8 Effects of Packaging Materials and Growth Regulators on Papaya 1059 Table 4 : Combined effect of packaging materials and growth regulators on the quality of papaya Packaging materials ^ Growth regulators Reducing sugar content (%) at DAS Non-reducing sugar content (%) at DAS Total soluble solids (% Brix) at DAS Shelf life (days) Control Control (P0G0) GA3(P0G1) Benzyl Adenine (P0G2) Newspap Control (P1G0) er GA3(P1G1) Benzyl Adenine (P1G2) Straw Control (P2G0) GA3(P2G1) Benzyl Adenine (P2G2) Sponge Control (P3G0) GA3(P3G1) Benzyl Adenine (P3G2) LSD (0.05) LSD (0.01) CV (%) DAS : Days After Storag

9 Alam et, al., 1060 I (lsd= 0.01) Shelf life (days) Control Newspaper Straw Sponge Packaging materials Fig. 1 : Effect of packaging materials on the shelf life (days) of papaya I (lsd= 0.01) Shelf life (days) Control GA3 Benzyl Adenine Growth regulators Fig. 2 : Effect of growth regulators on the shelf life (days) of papaya

10 Effects of Packaging Materials and Growth Regulators on Papaya 1061 References Aziz A.B.A., S.M.El-Nabawy and H.A. Zaki, (1975). Effect of different temperature on the storage of papaya fruits and respirational activity during storage. Scientia Hort., 3(2): Bose, T.K. (1985). Fruits of India: Tropical and Sub tropical. Naya Prakash, Bidhan Sarani, Calcutta, India. p Chittiraiselvan, H., S.G. Gilbert and Y. Heing. (1977). Physico-chemical banana ripening scale. Fruits, 42(2): FAO, (1986). Improvement of Post harvest Fresh Fruits and Vegetable Handling-A Manual. FAO/RAPA/AFMA, Bangkok. Firmin, A. (1997). Physico-chemical changes in papaya during storage. Trop. Sci., 37(1): Ghanta, P.K. (1994). Physico-chemical changes in papaya cv. Ranchi during fruit development and maturity. South Indian Hort., 42(5):4, Kodikara, N., N.K.B. Adikaram and A.M. Karunaratne. (1996). Effect of post-harvest hot water treatment on papaya. Proc. of the Australian post-harvest Hor. Conf. Sci. and Tech. for the fresh food revolution Melbourne, Australia, September, pp Modhuva Rao, V. N. (1994). Farm lnformation Unit. Bull. I. Ministry of Agric. New Delhi. Nazeeb, M. and Broughton, W.J. (1978). Storage conditions and ripening of papaya `Bentong' and `Taiping' Scientia Hort., 9(3): Pathmanaban G.M. Nagarajan, K. Manian and K. Annamalainathan. (1995). Effect of fused calcium salts on post-harvest preservation in fruits. Madras Agril. J., 82(1): Pesis, E., R. Marinansky and S. Subhadrabandhu. (1992). Influence of fruit coating on papaya quality Acta Hort., 321(11): Salunkhe, D.K. and B.B Desai. (1984). Post harvest Biotechnology of Fruit. Vol. 1 & 2. CRCpress, Inc. Boca Raton. Florid. pp. 16,