This work aimed to evaluate the quality of fresh cut 'Formosa' papaya, sliced or in halves, stored under different temperatures (3ºC, 6ºC, and 9ºC). Selected fruits were used with regards to ripening degree and absence of damages. They were washed, disinfected with chlorine (200 mg.L-1) and stored at 10ºC for 12 hours and processed manually, at 12ºC. Fruits, after peeling, were cut in slices (5.0 x 2.5 cm) or in longitudinal halves without the extremity, which were rinsed (20 mgCl.L-1) and drained for 2-3 minutes and then packed in polyethylene terephthalate trays - clamshell (slice) or in Styrofoam tray covered with polyvinyl chloride stretchable film (half) and immediately stored under refrigeration. Evaluations of these products were done every 3 days, for firmness, color, pH and contents of soluble solids, titration acidity, ascorbic acid and soluble and reduced carbohydrates. During the storage period, the slices became firmer and darker. Contents of soluble and reduced carbohydrates and total soluble solids were not affected by type of cut, storage temperature or packing. Titration acidity content increased in the slices and decreased in the halves and was influenced by the temperature. No losses of ascorbic acid content were determined during storage and neither influences the packages. Products showed ten days of shelf life.
cut; Carica papaya; storage
