STUDY ON THE EFFECT OF XANTHAN GUM COATING ON THE CHANGES IN SOME QUALITY PARAMETERS OF PAPAYA (Carica papaya L.) DURING POSTHARVEST STORAGE

Abstract

This study was conducted to evaluate the impact of xanthan gum (XG)-based edible coatings on several quality parameters of papaya fruit (Carica papaya L.) during postharvest storage. The study investigated XG coatings at concentrations of 0.5%, 0.75%, 1.0% (w/v), along with structural stabilizing additives including Tween 80, CaCl₂ and glycerol. Results showed that the 0.5% XG concentration effectively reduced the rapid change in peel color, maintained fruit firmness, minimized weight loss, preserved total acidity and delayed the increase in total soluble solids, thereby extending the shelf life of papaya by 3 days compared to the control under ambient conditions. Additionally, the antioxidant activity on the fruit peel was enhanced, with total phenolic content 1.7 times higher and vitamin C content 1.5 times higher than the control. Furthermore, the 0.5% XG coating significantly reduced disease incidence by 33.33% and lowered the severity of disease symptoms by 1.6 times after 9 days of storage. This study highlights the potential of XG-based coatings in maintaining fruit quality during postharvest handling.