## 3 Results
### Evaluation of Antifungal Packaging on Postharvest Quality of Papaya Fruit  
As shown in Table 4, the postharvest coating of papaya fruits with FPC, FPC + HNE-PLE, and FPC + HNE-MAE significantly reduced the mass loss of papaya fruits after 10 days of storage compared to the uncoated control fruits. The results presented in Table 4 also indicate that FPC + HNE-PLE and FPC + HNE-MAE were particularly effective as barriers around the papaya fruits, minimizing water loss and helping to maintain postharvest fruit quality. According to Table 5, the use of FPC exerted a protective effect on papaya fruits, as fruits without FPC showed signs of deterioration by the fourth day of storage. In contrast, fruits coated with FPC exhibited fungal growth only on the 10 th day of storage. Furthermore, the results in Table 5 indicate that the incorporation of HNE into FPC enhanced its ability to control the growth of _Colletotrichum gloosporioides_ on the surface of papaya fruits during storage. Figure 2: Mean of mycelial growth inhibition percentage (MGI%) of the fungus _Colletotrichum gloosporioides_ during six days in culture media containing FPC, FPC + HNE-PLE, and FPC + HNE-MAE. The same capital letter (A or B) above the bars indicates that they are not significantly different from each other (\(p<0.05\)). The peel coloration of the papaya fruit transitioned from green to yellow during the 15-day storage period. However, the yellow color became more pronounced in the control fruits as early as the second day of storage, as shown in Figure 3. By the fourth day, the control fruits exhibited greater maturity compared to the other samples (both coated and uncoated with neon extract), as also depicted in Figure 3. These samples were categorized as stage 5 on the peel color scale, representing a 75-100% yellow surface. This change likely resulted from the degradation of chlorophyll and the synthesis of carotenoids during fruit ripening. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Packaging**} & \multicolumn{6}{c}{**Mass Loss (\%) over Days of Storage**} \\ \cline{2-7}  & **2** & **4** & **6** & **8** & **10** & **12** & **15** \\ \hline FPC & 2.56 \({}^{\text{a}}\) & 8.06 \({}^{\text{a}}\) & 10.77 \({}^{\text{a}}\) & 12.33 \({}^{\text{a}}\) & 14.26 \({}^{\text{b}}\) & 17.14 \({}^{\text{b}}\) & 20.73 \({}^{\text{b}}\) \\ FPC + HNE-PLE & 2.55 \({}^{\text{a}}\) & 7.15 \({}^{\text{a}}\) & 9.37 \({}^{\text{a}}\) & 10.91 \({}^{\text{b}}\) & 12.83 \({}^{\text{b}}\) & 15.94 \({}^{\text{b}}\) & 19.67 \({}^{\text{b}}\) \\ FPC + HNE-MAE & 2.89 \({}^{\text{a}}\) & 6.89 \({}^{\text{a}}\) & 9.22 \({}^{\text{a}}\) & 10.62 \({}^{\text{b}}\) & 12.50 \({}^{\text{b}}\) & 15.16 \({}^{\text{b}}\) & 18.56 \({}^{\text{b}}\) \\ CONTROL & 2.80 \({}^{\text{a}}\) & 9.81 \({}^{\text{a}}\) & 13.31 \({}^{\text{a}}\) & 16.75 \({}^{\text{a}}\) & 21.47 \({}^{\text{a}}\) & 28.16 \({}^{\text{a}}\) & 34.31 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Values followed by the same lowercase letter within the same column indicate no significant differences (\(p<0.05\)) among the papaya fruit coating.  
\end{table} 
Table 4: Assessment of fresh weight loss (%) of the coated papaya fruit with FPC, and FPC + HNE-PLE, FPC + HNE-MAE, and control (without covering) during storage at \(18\pm 2\)\({}^{\circ}\)C for 15 days. Figure 3: The coloration of papaya peel with or without covering, during the storage of 15 days. 0—100% of the green surface; 1—up to 15% of the yellow surface; 2—up to 25% of the yellow surface; 3—up to 50% of the yellow surface; 4—50 to 75% of the yellow surface; 5—75 to 100% of the yellow surface. On the sixth day of storage, a noticeable difference in coloration was observed only in the fruits coated with FPC + HNE-PLE and FPC + HNE-MAE, which displayed a less intense yellow hue compared to the other samples. From the eighth day onward, all papaya fruits in this study were classified as stage 5 according to the peel color scale. This trend persisted until the end of the 15-day storage period.