Post-harvest quality assessment of Carica papaya L. ‘Red Lady’ papaya coated with rice bran wax (RBW)

ANSLEY JOYCE H. SENDICO, JULIA ALLYZA G. TABANDA,  BLEZANIE JOY N. NOBLEZA, and ANGELO P. OLVIDO

Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines

Abstract

Carica papaya L. fruits are delicate and perishable due to their high water content and would benefit from preservation methods. Waxing is a preservation method that serves as a barrier equivalent to a laminate film on the peel. Rice bran wax (RBW) as a coating has been noted to have delayed the produce ripening process. This study aimed to determine the quality of papaya coated in 15%(T1), 20%(T2), and 25%(T3) RBW emulsions against a control over a time period by assessing %weight loss, pH, fruit color, and decay incidence. Results showed that T1 had the highest weight loss percentage, pH level, and lowest decay incidence out of all treatment groups. T2 had the highest decay incidence, whereas the T3 showed the lowest %weight loss. Results had statistically insignificant differences between all treatments for all parameters. Thus, RBW is not recommended for Carica papaya L. fruit preservation.

Keywords: papaya, Carica papaya L., rice bran wax, waxing, preservation

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