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- Title
Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality.
- Authors
Alias, M. R.; Somasundram, C.; Razali, Z.
- Abstract
Papaya fruit (Carica papaya L.) is one of the most widely farmed fruits in Malaysia, and produced for domestic consumption and exported worldwide. Papaya fruit is susceptible to anthracnose, a fungal infection caused by Colletotrichum gloeosporioides that negatively affects fruit quality and shelf-life. The common disease control approach utilises fungicides such as prochloraz as a postharvest application. However, public concerns regarding the health risks of fungicide residue on food have created interest in safer and greener alternatives. As a result, hot water treatment at 54°C for 5 min was investigated in order to reduce or replace the reliance on fungicides. Results showed that papaya fruits treated with hot water presented a higher reduction in disease incidence and severity. Additionally, hot water treatment preserved the physicochemical properties, prolonged shelf-life, and increased the papaya fruits' total phenolic and flavonoid contents while up-regulating metabolites that are involved in stress tolerance.
- Subjects
MALAYSIA; PAPAYA; WATER purification; HOT water; NATURAL immunity; PUBLIC health; COLLETOTRICHUM gloeosporioides
- Publication
International Food Research Journal, 2023, Vol 30, Issue 3, p577
- ISSN
1985-4668
- Publication type
Article
- DOI
10.47836/ifrj.30.3.03