Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'

function of shelf life. CO 2 production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ kg/h, r kg/h, r kg/h, r kg/h, r kg/h, respectively ely ely ely. Storage temper age temper age temper age temper age temperatur atur atur atur ature did not affect color changes; ho e did not affect color changes; ho e did not affect color changes; ho e did not affect color changes; ho e did not affect color changes; however, lower temperatures prevented loss of firmness. Fresh-cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. loss of firmness. Fresh-cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. loss of firmness. Fresh-cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. loss of firmness. Fresh-cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. loss of firmness. Fresh-cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, Shelf life based on visual quality ended before significant losses of total ascorbic acid, Shelf life based on visual quality ended before significant losses of total ascorbic acid, Shelf life based on visual quality ended before significant losses of total ascorbic acid, Shelf life based on visual quality ended before significant losses of total ascorbic acid, b b b b-carotene, and antioxi- -carotene, and antioxi- -carotene, and antioxi- -carotene, and antioxi- -carotene, and antioxi- dant capacity occurr dant capacity occurr dant capacity occurr dant capacity occurr dant capacity occurred. I ed. I ed. I ed. I ed. In general, quality par al, quality par al, quality par al, quality par al, quality parameters w

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