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Honey as Coating Agent for Extending Shelf Life and Quality Maintenance
of Fresh-cut Papaya (Carica papaya L.)
Nadiah Binti Awang
Supervisor: Dr. Norhidayah Binti Che Soh
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
There is high demand for fresh-cut papaya as ready-to-eat produce. Besides,
consumers want safe and natural products without additives such as preservatives,
but the deterioration occurs rapidly. Objectives of this study are to examine the effects
of different concentrations and determine the best concentration of honey solution for
coating in prolonging the shelf life of fresh-cut papaya. 84 total pieces of papaya with
average weight 80 g to 100 g were coated with honey solution (T1: 0 ml/L honey, T2:
50 mL/L honey, T3: 100 mL/L honey and T4: 150 mL/L honey). Parameters observed
were weight loss, colour, total soluble solid (TSS), texture analysis and mold analysis.
Only weight loss and TSS showed significant different between groups while both
texture and colour showed no significant different statistically. In conclusion, using
honey solution as coating can help in retaining the moisture and the TSS of fresh-cut
papaya.
1090 | UMT UNDERGRADUATE RESEARCH DAY 2018