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eISSN: 2581-9615 || CODEN: WJARAI || Impact Factor 8.2 ||  CrossRef DOI

Research and review articles are invited for publication in March 2026 (Volume 29, Issue 3) Submit manuscript

Improvement of the shelf life and physico-chemical parameters of papaya fruits (Carica papaya L., cv. solo 8) by hexanal pre-harvest application

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  • Improvement of the shelf life and physico-chemical parameters of papaya fruits (Carica papaya L., cv. solo 8) by hexanal pre-harvest application

Ettien Adeline Koua, Kouassi Martial-Didier Adingra, Koffi Siméon Brou, Kouakou Nestor Kouassi and Kablan Tano *

Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, NANGUI ABROGOUA University, Abidjan, Côte d’Ivoire.
 
Research Article
World Journal of Advanced Research and Reviews, 2023, 20(02), 731-740
Article DOI: 10.30574/wjarr.2023.20.2.2236
DOI url: https://doi.org/10.30574/wjarr.2023.20.2.2236
 
Received on 23 September 2023; revised on 05 November 2023; accepted on 08 November 2023
 
Papaya (Carica papaya L.), is a plant native to the Americas, belonging to the Caricaceae family, whose fruit has extraordinary nutritional properties. It is a climacteric fruit, and its ethylene production and respiratory activity increase during ripening. It is therefore important to find a process for delaying ripening before harvesting in order to extend its post-harvest shelf life and make it more accessible on the market. Field experiments were carried out to study the effect of hexanal (0.02%) spraying on papaya fruit (Carica papaya L. cv. solo 8) 90 days after anthesis. Papaya fruits received hexanal application once a week for six weeks (90 T6) and every fortnight for six weeks (90 T3) compared to control (90 NT). The fruit was analysed at weekly intervals for nine weeks during ripening period to assess physico-chemical characteristics. Papaya fruits sprayed once a week for six weeks (90 T6) and once every fortnight for six weeks (90 T3) delayed fruit ripening time for five (5) and four (4) weeks longer respectively than the control. Physico-chemical parameters such as firmness (71.29-4.23 N) and vitamin C (78.33-51.2 g/100 FM ) decreased in the control after four weeks, whereas they increased in fruit treated six times (90 T6) up to nine weeks, with values of 76.05-78.05 N to 67.16-78.2 g/100 FM and eight weeks for fruit treated three times (90 T3) (72.63-71.1 N; 79.18-74.4 g/100 FM).
 
Carica papaya fruit; Hexanal spraying; Maturation; Ripening period; Physico-chemical properties
 
https://wjarr.com/sites/default/files/fulltext_pdf/WJARR-2023-2236.pdf

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Ettien Adeline Koua, Kouassi Martial-Didier Adingra, Koffi Siméon Brou, Kouakou Nestor Kouassi and Kablan Tano. Improvement of the shelf life and physico-chemical parameters of papaya fruits (Carica papaya L., cv. solo 8) by hexanal pre-harvest application. World Journal of Advanced Research and Reviews, 2023, 20(2), 731-740. Article DOI: https://doi.org/10.30574/wjarr.2023.20.2.2236

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