Effects of Edible Coatings and Storage Conditions on the Postharvest Quality of Papaya (Carica Papaya)

Abstract

Postharvest deterioration significantly limits the shelf life and market quality of papaya, often leading to shorter shelf life, high losses, and overdependence on fungicides. Edible coatings have emerged as a promising eco-friendly approach for extending the shelf life and reducing microbial spoilage. This study investigated the efficacy of edible coatings [carboxymethyl cellulose (CMC), moringa oil (MO), neem oil (NO)], and their combinations in preserving the quality and storability of Solo papaya under room (27 °C/78% RH) and refrigerated (10 °C/67% RH) conditions. Fruits were coated, air-dried, and stored for up to 28 days in a completely randomized factorial design. Prochloraz served as a positive control. Key quality parameters (pH, titratable acidity (TA), total soluble sugars (TSS), weight loss, firmness, and vitamin C) were monitored, and pathogenic fungi were isolated and tested for virulence. Results showed that papaya stored at room temperature lasted 9 days, while refrigeration extended shelf life to 21 days. Fruits coated with 1% CMC, 3% Prochloraz, and 1%CMC+1mLNO extended the shelf life of papaya up to 15 days at room temperature storage and 27 days under refrigeration storage. Among treatments, CMC combined with 3% MO best maintained quality attributes. Pathogenic fungi identified included Fusarium spp., Colletotrichum gloeosporioides, and Aspergillus niger. CMCNO and Prochloraz treatments significantly reduced disease incidence. Fewer fungal isolates were observed under refrigeration. These findings demonstrate the potential of edible coatings as a sustainable alternative to synthetic fungicides for extending shelf life, reducing postharvest losses, and maintaining papaya quality under tropical storage conditions.