Impact of various bio-extracts and packaging material on the quality and shelf life of Papaya

A laboratory study titled “Impact of various bio-extracts and packaging material on the quality and shelf life of Papaya” was carried out during 2024-25 at CHRS, Saja, Bemetara (C.G.) to evaluate the role of natural plant-based extracts in preserving the quality of papaya fruits under ambient storage conditions. The experiment was designed in a Completely Randomized Design (CRD) with ten treatments replicated three times. Treatments included aqueous solutions of Aloe vera gel, Neem leaf extract, and Moringa leaf extract at three concentration levels (100%, 75%, and 50%) in combination with newspaper wrapping, along with an untreated control. A total of 300 fruits were used, with 30 fruits assigned per treatment. Data were recorded at 3-day intervals up to 15 days. Results indicated that neem leaf extract, particularly at full strength (100%), was most effective in preserving fruit quality. Fruits treated with neem showed higher levels of reducing, non-reducing, and total sugars, had better flavor, and were rated highest in overall acceptability. Aloe vera extract also enhanced fruit quality and moderately extended shelf life, while moringa leaf extract had a comparatively weaker effect, with treated fruits showing faster deterioration than neem- and aloe-treated fruits. Control fruits spoiled rapidly, with shelf life ending by the 6th day.