The effect of MAP (5% O2, 10% CO2 and 85% N2) as well as chemical
(calcium chloride (1% w/v) and citric acid (2% w/v) solution)
pre-treatments were studied on fresh-cut papaya, and compared
with control samples. Results showed that, chemical dip fresh-cut
papaya kept in modified atmosphere helps to improve the surface
color, maintain firmness and reduces microbial counts. MAP alone
was not effective in preserving quality, whereas treated samples
has better shelf-life extension than non-treated samples. Hence,
use of chemical dips in combination with MAP has been shown to
be effective in extending shelf-life of fresh-cut papaya up to 25 d at
5 ◦C. The findings could offer the basis for extending shelf-life and
marketability of fresh-cut papaya.