Abstract: Freshly harvested Yizhou papaya fruits with 80% maturity degree were subjected to coating with chitosan solutions at different concentrations or plain water and subsequent storage at 23－25 ℃ in order to examine the fresh-keeping effect of chitosan coating on papaya. During the storage, changes in total sugar and vitamin C contents, sensory quality, weight loss rate, firmness and decay rate of papaya were measured. Results showed that chitosan coating could delay the reductions in firmness, total sugar and VC contents, weight loss rate and sensory quality, decrease the percentage of rotten fruits, and substantially extend the shelf life of Yizhou papaya fruits, especially at a concentration of 1.5%.

Key words: chitosan, Yizhou papaya, storage quality