Fruit quality and flavour profile of fresh-cut papaya

Abstract

Fruit quality, particularly flavour, is one of the most important factors driving consumer acceptability of fresh produce and is even more critical for fresh-cut products where a premium eating experience is expected. Fresh-cut papaya samples were processed and packaged in polystyrene trays sealed with high barrier film and stored at 4oC. Texture, colour, total plate count, yeast and mould counts and sensory evaluation were assessed during 18 days storage. After 14 days storage at 4oC freshcut papaya had a significantly softer texture, increased red/yellow colour, but no significant change in total soluble solids and was microbiologically acceptable for up to 7 days. A method using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) with direct sampling from the headspace of the package was developed to evaluate the change of flavour volatiles of fresh-cut papaya over the cold storage period. The SPME-GC-MS method detected the evolution of cis-linaloloxide and linalool from the headspace of packed fresh-cut papaya. A significant decrease in these two volatiles was observed between day 1 and day 11. Concurrent sensory evaluation showed that the fresh-cut papaya developed an offflavour, although no off-flavour compounds were detected by GC-MS. The methodologies used in this study could be further optimised to evaluate quality in fresh-cut products with the subsequent application in comparing flavour retention and loss in different preparation and packaging fresh-cut products in situ.