IMPACT OF MODIFIED ATMOSPHERE PACKAGING ON THE OSMODEHYDRATED PAPAYA STABILITY A.C.C. RODRIGUES 1 , L.M. PEREIRA 1 , C.I.G.L. SARANTÓPOULOS 2 , H.M.A. BOLINI 1 , R.L. CUNHA 1 , V.C.A. JUNQUEIRA 2 and M.D. HUBINGER 1,3 1 Food Engineering Faculty State University of Campinas (UNICAMP) Campinas, São Paulo, Brazil, PO Box 6121, 13083-970 2 Packaging Technology Center Institute of Food Technology (ITAL) Campinas, Brazil Accepted for Publication May 4, 2006 ABSTRACT Papaya pieces were osmotically dehydrated in a 50°Brix sucrose solution containing calcium lactate (0.05 M) and lactic acid (0.02 M) as additives for 1 h at 25C, packed in polyethylene terephthalate (PET) containers and stored at 5C for 15 days. Fresh fruit pieces packed in PET containers and under atmosphere condition were used as control samples. Sensory acceptance, microbiological count, CO 2 and O 2 content inside the packages, color, mechanical properties and weight loss of the product were evaluated. PET containers prevented weight loss during storage. The utilization of calcium lactate as additive was effective in maintaining fruit hardness during refrig- erated storage. The use of passive modified atmosphere associated with refrig- eration was adequate to preserve the osmotically dehydrated fruit for 15 days, showing a good sensory acceptance by the consumers during the storage time. INTRODUCTION There has been an increasing demand for fresh-like products, promoting the development of novel mild processes in the food industry. However, improving food resistance to degradation simultaneously to the maintenance of its quality has been a challenge (Lee et al. 1996). Papaya is a popular tropical fruit; and the Formosa variety reaches a weight of 2 kg, requiring preparation 3 Corresponding author. Department of Food Engineering, State University of Campinas – UNICAMP, PO Box 6121, 13083-862, Campinas, São Paulo, Brazil. TEL: 00-55-19-3788-4036; FAX: 00-55- 19-3788-4027; EMAIL: mhub@fea.unicamp.br Journal of Food Processing and Preservation 30 (2006) 563–581. All Rights Reserved. © 2006, The Author(s) Journal compilation © 2006, Blackwell Publishing 563