Utilisation of hot water treatment on papaya (Carica papaya L. cv. Eksotika II) to elucidate disease resistance and maintain postharvest quality

• DOI: 10.47836/ifrj.30.3.03
• Publication Date: 2023-07-05T04:04:37Z
• Authors: Matthew Raj Alias; Chandran Somasundram; Zuliana Razali
• Keywords: Carica; Food Preservatives

Papaya fruit (Carica papaya L.) is one of the most widely farmed fruits in Malaysia, and produced for domestic consumption exported worldwide. susceptible to anthracnose, a fungal infection caused by Colletotrichum gloeosporioides that negatively affects quality shelf-life. The common disease control approach utilises fungicides such as prochloraz postharvest application. However, public concerns regarding health risks fungicide residue on food have created interest safer greener alternatives. As result, hot water treatment at 54°C 5 min was investigated order reduce or replace reliance fungicides. Results showed treated with presented higher reduction incidence severity. Additionally, preserved physicochemical properties, prolonged shelf-life, increased fruits’ total phenolic flavonoid contents while up-regulating metabolites are involved stress tolerance.