SHELF-STABLE HIGH-MOISTURE PAPAYA MINIMALLY PROCESSED BY COMBINED METHODS

A preservation process to achieve microbial and sensorial stability of papaya slices stored at 25 degrees C at least during live months was developed. The preservation process was based on 'combined methods tec hnology', and included the combination of the following factors: a mil d heat treatment (blanching), a water activity reduction, a pH decreme nt, and the addition of potassium sorbate and sodium bisulfite. The ob tained fruit stored at 5 and 25 degrees C during five months was evalu ated for color and texture changes, sulfite and potassium sorbate degr adation kinetics, changes of aerobic plate counts, yeasts and molds, a scorbic acid retention and sensorial quality changes. Moisture and sol uble solids contents, pH, and water activity remained almost constant and the product obtained was microbiologically sound during storage. T here was an enzymatic sucrose hydrolysis that reduced the water activi ty more than expected, which helps to assure the microbial stability. Total sulfite and potassium sorbate concentrations were reduced during storage at 5 and 25 degrees C, giving final concentrations 62 and 66% , and 40 and 60% of the initial concentrations, respectively. Ascorbic acid content of papaya was reduced during processing and storage. Col or, texture and sensory evaluation reveal that there were no significa nt differences between samples stored at 5 and 25 degrees C. The papay a slices obtained showed a good overall acceptability (initial mean sc ore 7.25) even after five months of storage at 25 degrees C (final mea n score 6.73)