Effect of retail packaging material and storage temperature on the keeping quality of fresh-cut solo Papaya fruits sold in the Kumasi Metropolis

This research was conducted to determine the effect of retail packaging material and storage temperature on the keeping quality of fresh-cut solo papaya fruits sold in the Kumasi Metropolis. The experiment was conducted in three parts, namely a survey and two laboratory experiments. Field survey was carried out in five major markets in the Kumasi Metropolis of the Ashanti region of Ghana. Interviews together with semi-structured questionnaires were used to collect data from 160 respondents, randomly. Fresh-cut sunrise-reddish papaya fruits in three different packaging materials collected randomly from the surveyed markets at two different times, were studied for the effect of the packaging material on the firmness, moisture content, total soluble solids, pH, as well as microbial load. Further on, papaya fruits at the breaker stage, harvested from a commercial orchard at Nobewam in the Ashanti region of Ghana, were processed and packaged in three different packaging materials and stored at 5°C for 9 days for the determination of the effect of the packaging and storage environment on their keeping quality every two days. The survey revealed that, majority (84%) of the retailers used Polyethylene films, while a few (16%) used the Clam Shell packaging. Sunrise-reddish papaya was better patronised than the Kapoho-yellow by both retailers and consumers alike who were both supplied by the wholesalers. Majority of consumers (69%) preferred buying fresh-cut Sunrise-reddish papaya fruits in Polyethylene films which were displayed under shade. Laboratory experiment revealed that, the packaging materials did not significantly (p>0.01) influence the firmness, moisture content and ph of fresh-cut Sunrise-Reddish papaya fruits under ambient temperature. However, the interaction between the packaging materials and method of display revealed that, fresh-cut Sunrise-Reddish papaya fruits in all the packaging materials under Hawked condition, were significantly (p<0.01) higher in firmness and and Total Tiratable acidity than shaded fruits. Contrary, the interaction effect demonstrated that fresh-cut sunrise-reddish papaya fruits under shaded condition were significantly (p<0.01) higher in pH than hawked fruits. Laboratory experiment revealed that, over time, fruits in Zip lock retained their Total Soluble Solids and Total Titratabla acidity better than those in Polyethylene films, which were also firmer than those in Zip locks at 5°C. Staphylococcus count of fresh-cut papaya fruits in zip lock recorded the lowest count. pH of fresh-cut papaya increased significantly (p< 0.01) in Zip lock than Clam shell on day 9. Regarding shelf-life, Zip lock recorded a higher significant (p<0.01) colour and aroma score than the rest of the packaging materials. Moreover, fresh-cut sunrise-reddish papaya fruits packaged in Zip lock were significantly (p< 0.01) high in E.coli count on day 7. Counts of E.coli and Staphylococcus were within the acceptable range. It can be concluded that, zip lock as a retail packaging material, gave a better keeping quality of moisture content, total soluble solids total titratable acidity, shelf-life than polyethylene films and clam shells under ambient and refrigerated conditions.

Source: KNUST