In the case of the treatments with coated papaya, the solids
accumulation on the coatings surface, limited its penetration inside
the fruits, which it did not happen in samples without coatings,
where a great amount of solubles penetrated inside the
fruits (Díaz, 2003). The solid accumulation, together with the use
of coatings, may create a crust which constitutes a barrier to mass
transfer, limiting the dehydration regime and consequently the
solubles gain. The above assumptions could explain the difference
of dehydration regimes and material transfer between the coated
and uncoated papaya samples.