Effect of cold storage temperature and duration on quality retention of fresh-cut papaya

Abstract:

Fresh-cut papaya loses marketable quality within 48 hours at room temperature, yet demand for ready-to-eat tropical fruit is surging across Indian cities. This research tracked the quality decline of fresh-cut papaya (Carica papaya L. cv. Red Lady) stored at three temperatures—4, 8, and 12 °C—over 15 days at the MPUAT processing laboratory, Udaipur, during 2022–2023. Quality parameters included firmness, colour (L*, a*, b*), total soluble solids (TSS), titratable acidity, ascorbic acid, microbial load, and sensory score. Storage at 4 °C maintained firmness at 78% of initial value and kept total plate count below 4 log CFU g^-1 through day 12. At 12 °C, firmness dropped to 34% by day 9 and microbial count exceeded safe limits by day 6. Sensory scores fell below the marketable threshold (5.0/9) at day 12 for 4 °C, day 9 for 8 °C, and day 6 for 12 °C. Results indicate that 4 °C storage extends the marketable window of fresh-cut papaya to approximately 12 days, tripling the shelf life achievable at 12 °C.