บทคัดย่อ
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Abstract
The effects of calcium chloride (CaCl2) and hot water treatments on quality of green papaya flesh shreds stored at 7 °C for 8 days were investigated. Calcium chloride was used to maintain the firmness of green papaya flesh shreds. Treating with 0.5% CaCl2 showed the highest firmness of green papaya flesh shreds during storage for 8 days. Respiration rate was suppressed by calcium and hot water treatment, whereas control (dipped in distill water at ambient temperature) showed the highest rate of respiration from day 2 - 8 during refrigerated storage (10.95 – 34.00 mg CO2 kg-1 hr-1). Control at 50 °C had the highest loss of fresh weight during 5 - 8 days of storage. Moreover, cellulose activity of the green papaya flesh shreds were suppressed by 0.5% CaCl2 at 50 °C and showed the lowest level for 4 days (0.40 g D-glucose mg-1 protein) whereas the increases in the enzymes activities were found in the control at 50 °C. Results suggested that the loss of firmness could be the key factor affecting quality of green papaya flesh shreds and the application of calcium treatments maintained the quality and inhibited the loss of firmness by retarding cellulase activity. However, hot water treatment combined with CaCl2 retarded the respiration rate.
Keywords: calcium chloride, hot water treatment, quality of green papaya
