Effect of Postharvest Hot AIr and Fungicide Treatments on the Quality of ‘Maradol’ Papaya (Carica Papaya L.)

Papaya (Carica papaya L.) fruit is very perishable with a maximum postharvest life of 4 weeks. The effect of forced moist (100% RH) or dry (50%) hot air with or without Thiabendazole (TBZ at 1.2 g active ingredient/L) on the chilling injury (CI), fungi development and quality of ‘Maradol’papaya fruit stored at 5C or 20C for up to 42 days was investigated. Moist hot air at 48.5C or 50C for 4 h caused fruit injury. Dry air at 48.5C for 4 h, alone or in combination with TBZ, decreased CI intensity and fungi development, and the best effect was achieved by combining dry heat treatment and TBZ, without causing negative effects on fruit quality and without causing heat injury. Hot air treatment, especially in combination with TBZ, decreased growth of inoculated Colletotrichum gloeosporioides. Trehalose was not detected in papaya, probably due to the presence of trehalase. Hot water treatment, with or without TBZ, did not cause any negative effect on the content of β‐carotene and lycopene.