This work was undertaken to verify the effect of cutting size, 2.5 x 2.5cm (chunk 1), 2.5 x 5.0cm (chunk 2), and storage temperatures (3, 6 and 9ºC), on atmosphere modification rate and chemical characteristics of `Formosa' fresh-cut papaya packed in plastic cups (500 ml). The CO2 concentration into theses cups increased fron two to three fold during first 6 hours after cutting, then it decreased and stabilized. This concentration increased with the storage temperature increasing. The chunks's moisture remarkably decreased in the first 2 days, and the temperature which best sustained the moisture was 6ºC. The titratable total acidity was lower in chunk 2, with the highest reductions at 6 and 9ºC. The total soluble solids content did not vary between treatments, and hygienic care adopted during processing allowed to obtain low microbial counting products, 10³ CFU.g-1 in chunks stored at 9ºC after seven days and with good maintenance of its sensorial quality. These results allow to indicate `Formosa' papaya for fresh-cuts production, in chunk form, with refrigerated conservation (3 e 6ºC ) for 7 day periods.
Carica papaya L.; fresh-cut; postharvest; modified atmosphere
