2025, Vol. 8, Issue 3, Part G

author(s)
Pranjali Sood and Deepika Saxena

abstract
Papaya is one of the world’s most popular fruit crops, which has excessive nutritional content and medicinal use. In India, papaya has highest production rates among all fruit crops. Due to its perishable nature, 40-60% of the entire yield from several papaya cultivating locations is lost. As a climacteric fruit, it experiences losses after harvest because of living (microorganisms) as well as non-living difficulties (oxidative damage), resulting in an extremely less shelf life, up to four weeks. Papaya is susceptive to physical harm as well as postharvest injuries because it has thin skin. Edible coatings are adequate eco-friendly method to provide additional safety to intact or fresh-cut fruits, to preserve the quality and extend the shelf life of fresh fruits. They generate a partially permeable membrane which reduces permeability to water vapours while inhibiting microbial decomposition. Different kinds of edible coatings have been used for coating fruits, which have their own advantages. They add market value to fruits by enhancing appearance and preserving their quality. This review paper provides an overview of different edible coatings used for papaya and their coating techniques.