eCite Digital Repository

Fresh-cut papaya with lemon myrtle as a value added product


Liu, D and Cusack, A and Chaliha, M and Pun, S and Abberton, K and Stanley, R and Sultanbawa, Y, Fresh-cut papaya with lemon myrtle as a value added product, Acta Horticulturae, 17-22 August 2014, Brisbane, Australia, pp. 137-143. ISSN 0567-7572 (2016) [Refereed Conference Paper]

Copyright Statement

Copyright 2016 ISHS Acta Horticulturae

DOI: doi:10.17660/ActaHortic.2016.1111.21


The effects of lemon myrtle on physicochemical quality and shelf life of fresh-cut papaya were investigated. Papaya fruits were sanitised, processed, and packed in polystyrene trays sealed with high barrier film and then stored at 4C. Texture, headspace, pH, titratable acidity, total soluble solids, total plate count, yeast and mould counts were evaluated during 14 days storage period. Three levels of lemon myrtle were applied to fresh-cut papaya prior to packaging, cold storage and quality evaluation. The fresh-cut papaya changed to show a significantly softer texture, more red/yellow colour, less titratable acidity but was microbiologically safe at 4C cold storage for up to seven days. Lemon myrtle at the three tested levels did not significantly alter the rate of change of the physicochemical characters but did delay microbial growth by four days. The major volatile flavour compounds in fresh-cut papaya were detected and identified by Gas Chromatography Mass Spectrometry. The concentration of linalool, an important volatile aroma compound in papaya, decreased in untreated fresh-cut papaya. Lemon myrtle treatment resulted in an increase in concentration of linalool. Therefore lemon myrtle can be used to enhance the natural flavour and will extend the shelf life of fresh-cut papaya.

Item Details

Item Type:Refereed Conference Paper
Keywords:fruit, fruit quality, Carica papaya, papaya, fresh cut, shelf life, volatile flavour compounds, linalool, gas chromatography mass spectrometry
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Horticultural production
Research Field:Post harvest horticultural technologies (incl. transportation and storage)
Objective Division:Plant Production and Plant Primary Products
Objective Group:Harvesting and packaging of plant products
Objective Field:Fresh fruits and vegetables (post harvest)
UTAS Author:Stanley, R (Professor Roger Stanley)
ID Code:109107
Year Published:2016
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2016-05-24
Last Modified:2018-07-20

Repository Staff Only: item control page