EVALUATION OF CHEMICAL CHARACTERISTICS AND SHELF-LIFE OF FRESH CUT PAPAYA (Carlea papaya) AND PINEAPPLE (Ananus sail via) AT DIFFERENT DAYS OF INTERVAL

Abstract

The study was conducted to determine the shelf life of fresh cut fruits (papaya. pineapple) and to evaluate the acceptability of the fresh cut fruits when preserved at 0_40 C temperatures in refrigerator. Fresh-cut fruits consumption is increasing due to the rising public demand for convenience and awareness of fresh-cut fruit's health benefits. The entire tissue of fruits and vegetables is rich in bioaetive compounds, such as phenolic compounds, earotenoids, and vitamins. The proximate chemical analysis of fresh cut fruits showed that FSS of pineapple and papaya was higher in 40% sugar solution which was found after 7 days of storage at (0- 4)0 C. Acid content was slightly varied among all the samples and the value for papaya was 0.18 in CMC solution and 40% sugar solution and 1.45% for pineapple in 40% sugar solution after 5 days of storage. Vitamin-C was decreased in all samples and the reasonable value for papaya was 51.25 mg/I OOg in 40% sugar solution and 52 m811 DOg in CMC and for pineapple 29.20 mg It OOg in 40% sugar solution 29.1 mg/I OOg in CMC solution after day 5. Moisture was decreased in all samples and the reasonable value Ibr papaya was 73.9% in 40% sugar solution and 74.1% in CMC and for pineapple 74.8% in 40% sugar solution. 75.00% in CMC solution after day 5. Ash content was increased in all samples and the reasonable value (or papaya was 0.95% in control treatment solution. 0.92% in 0.1% KMS solution and for pineapple 0.300N, in 40% control treatment solution, 0.27% in 0.01 KMS solution aflcr day 5. Microbial load was increased in all samples and in case of papaya the lowest value was 2100 in 0.1% IQvIS solution, where the value in 40% sugar solution and CMC coaled are 3000. 3000 respectively. For pineapple the lowest value is 2200 in 0.1% KMS solution and the value in 40% sugar solution and CMC coated samples are 3400. 3100 at 5 days of preservation. The results found in this study suggest that the 40% sugar solution and CMC coating is all elièctive treatment to prolong the shelf-life of fresh cut papaya and pineapple.