Microbial counts of mesophilic aerobics and yeasts and molds
throughout the storage of both treated and non-treated fresh-cut
papaya samples are shown in Fig. 3. During the storage period,
increases in microbial count were observed in all the samples.
Chemical treatment tends to reduce microbial counts of both
mesophilic aerobics and yeasts and molds. Chemically treated
fresh-cut papaya packed under MAP conditions had the lowest
microbial population (T2), followed by chemically treated (T1) and
MAP samples (NT2). Control samples showed the highest microbial
growth. The same patterns were observed for mesophilic aerobics
and yeast and mold growth. The microbial growth at the end
of shelf-life of the T1 and NT1 samples and T2 and NT2 samples
was of the same order. Increase in microbial count upon storage
of fresh-cut papaya has also been reported by Gonzalez-Aguilar
et al. (2009). Thus, it could be concluded that chemical treatment or
MAP alone does not appear to reduce the microbial load. However,
these results indicate that the combination of chemical treatment
and MAP is more useful for inhibiting the growth of mesophilic