Fresh-cut papaya with lemon myrtle as a value added product

Liu, D., Cusack, A., Chaliha, M., Pun, S., Abberton, K., Stanley, R. and Sultanbawa, Y. (2016). Fresh-cut papaya with lemon myrtle as a value added product. In: Drew, R., Fitch, M. and Zhu, J., XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): IV International Symposium on Papaya, VIII International Pineapple Symposium, and International Symposium on Mango. XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014), Brisbane, Australia, (137-144). 17-22 August 2014. doi:10.17660/ActaHortic.2016.1111.21


Author Liu, D.
Cusack, A.
Chaliha, M.
Pun, S.
Abberton, K.
Stanley, R.
Sultanbawa, Y.
Title of paper Fresh-cut papaya with lemon myrtle as a value added product
Conference name XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014)
Conference location Brisbane, Australia
Conference dates 17-22 August 2014
Convener Drew, Roderick A.
Proceedings title XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): IV International Symposium on Papaya, VIII International Pineapple Symposium, and International Symposium on Mango   Check publisher's open access policy
Journal name Acta Horticulturae   Check publisher's open access policy
Place of Publication Leuven, Belgium
Publisher International Society for Horticultural Science
Publication Year 2016
Year available 2016
Sub-type Fully published paper
DOI 10.17660/ActaHortic.2016.1111.21
Open Access Status Not Open Access
ISBN 9789462611054
ISSN 0567-7572
2406-6168
Editor Drew, R.
Fitch, M.
Zhu, J.
Volume 1111
Start page 137
End page 144
Total pages 8
Chapter number 21
Total chapters 58
Collection year 2017
Language eng
Abstract/Summary The effects of lemon myrtle on physicochemical quality and shelf life of fresh-cut papaya were investigated. Papaya fruits were sanitised, processed, and packed in polystyrene trays sealed with high barrier film and then stored at 4°C. Texture, headspace, pH, titratable acidity, total soluble solids, total plate count, yeast and mould counts were evaluated during 14 days storage period. Three levels of lemon myrtle were applied to fresh-cut papaya prior to packaging, cold storage and quality evaluation. The fresh-cut papaya changed to show a significantly softer texture, more red/yellow colour, less titratable acidity but was microbiologically safe at 4°C cold storage for up to seven days. Lemon myrtle at the three tested levels did not significantly alter the rate of change of the physicochemical characters but did delay microbial growth by four days. The major volatile flavour compounds in fresh-cut papaya were detected and identified by Gas Chromatography Mass Spectrometry. The concentration of linalool, an important volatile aroma compound in papaya, decreased in untreated fresh-cut papaya. Lemon myrtle treatment resulted in an increase in concentration of linalool. Therefore lemon myrtle can be used to enhance the natural flavour and will extend the shelf life of fresh-cut papaya.
Subjects 1108 Medical Microbiology
Keyword Carica papaya
Fruit quality
Shelf life
Volatile flavour compounds
Linalool
Gas chromatography mass spectrometry
Q-Index Code E1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Conference Paper
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