Preservation of minimally processed papaya by using chitosan coatings with turmeric hydroalcoholic extract

The influence of chitosan coatings (1.5 and 2% w/v) with turmeric hydroalcoholic extract (Curcuma longa) (THE) (5.5 g/L of total polyphenols; 0.2 and 0.4% v/v) was evaluated, at laboratory scale, during storage between 2 and 4 C of minimally processed papaya (Carica papaya) var.Maradol Roja.Fresh papayas were selected and pretreated, guaranteeing homogeneity in size, absence of defects and uniform ripening degree.For the application of the coatings by inmersion, the papayas were peeled and cut into cubes.Physical and chemical determinations were carried out that included penetration degree, acidity, pH, moisture content, soluble solids and ripening index.Over a period of 11 days, changes in physical, chemical and microbiological attributes were observed.The chitosan coating with THE did not influence the physical and chemical characteristics of the minimally processed papaya, although in general, the samples treated with coatings showed greater firmness and a lower ripening index.Chitosan coating at 1.5% (w/v) with an addition of 0.2% (v/v) of THE was the most effective in inhibiting the contaminating microbiota of the product.