Enzymatic and Nonenzymatic Antioxidant Systems Affected by the Application of Hydrothermal Treatment and Calcium Chloride in Papaya Fruit

Key Points

• This research aims to evaluate how hydrothermal treatment and calcium chloride affect the antioxidant properties of papaya fruit.
• Applied hydrothermal treatment and calcium chloride to papaya fruits.
• Evaluated changes in antioxidant enzyme levels and bioactive compounds.
• Assessed the physicochemical quality of the fruit post-treatment.
• Hydrothermal treatment significantly increases antioxidant enzyme activity in papaya.
• Calcium chloride application leads to higher levels of bioactive compounds.
• The physicochemical quality of papaya fruits is well maintained after treatment.