Dataset on the control of postharvest anthracnose, quality preservation, enzymatic responses, and sensory acceptance of papaya treated with modulated UV-C radiation and a chitosan emulsion containing oregano essential oil constituents

Version 1.0
Silva, Adriane Maria da; Terao, Daniel; Silva, Itala Suzana Oliveira; Bizeto, Marcos Augusto; Camilo, Fernanda Ferraz; Maia, Aline de Holanda Nunes; Marques, Aline Telles Biasoto; Behrens, Jorge Herman; Vilela, Elke Simoni Dias; Fracarolli, Juliana Aparecida, 2026, "Dataset on the control of postharvest anthracnose, quality preservation, enzymatic responses, and sensory acceptance of papaya treated with modulated UV-C radiation and a chitosan emulsion containing oregano essential oil constituents", https://doi.org/10.25824/redu/YDPPSW, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:LaQcv5r9y8zyfS39Av81sA== [fileUNF]
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Description
This dataset contains experimental data generated in Chapter 4 of a doctoral research project developed at the Universidade Estadual de Campinas (UNICAMP) in partnership with Universidade Federal de São Paulo (UNIFESP), Embrapa Meio Ambiente, and Embrapa Instrumentação. This dataset comprises experimental data related to the development and application of a chitosan emulsion containing a synthetic mixture of the major oregano essential oil constituents carvacrol, p-cymene, and thymol, applied individually or in combination with modulated UV-C radiation for the control of postharvest anthracnose caused by Colletotrichum gloeosporioides in 'Papaia' papaya fruit. The dataset includes experiments designed to evaluate disease-control efficacy, preservation of physicochemical quality, defense-related enzymatic responses, and consumer sensory acceptance of treated fruits during storage under controlled conditions. Four independent datasets are included: Experiment 1 – In vivo evaluation of anthracnose progression in inoculated papaya fruits subjected to modulated UV-C radiation, oregano-derived emulsion, and combined treatment; Experiment 2 – Postharvest physicochemical quality evaluation of treated papaya fruits during storage, including peel color parameters, firmness, soluble solids, titratable acidity, pH, SS/TA ratio, and weight loss; Experiment 3 – Enzymatic evaluation of defense-related responses associated with induced resistance in treated fruits, including phenylalanine ammonia-lyase, peroxidase, polyphenol oxidase, and catalase activities; Experiment 4 – Sensory evaluation of appearance and aroma acceptance of treated papaya fruits by untrained consumers using a 9-point hedonic scale. The datasets are organized in spreadsheet format (.xlsx) and include measurements of lesion development, physicochemical quality attributes, enzymatic activity, and sensory acceptance obtained during postharvest storage. These data contribute to research on natural antifungal compounds, edible coatings, UV-C technology, induced resistance, postharvest disease management, and strategies to maintain fruit quality and consumer acceptance during storage. (2026-06-08)
Subject Agricultural Sciences
Keyword Combined treatment, Postharvest disease, Enzymatic activity, Chitosan, Emulsion, Papaya, Colletotrichum gloeosporioides, Anthracnose, Phenylalanine ammonia-lyase, Peroxidase, Polyphenoloxidase, Catalase, Antifungal activity, Quality, Carvacrol, Thymol, P-cymene, Appearance, Aroma, Consumers, Sensory
Related Publication SILVA, Adriane Maria da. Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’. 2026. Tese (Doutorado) - Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas, Campinas, SP, 2026. (Chapter 4).
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enzymes_papaya.tab
Tabular Data - 12.8 KB
Published Jun 29, 2026
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10 Variables, 68 Observations UNF:6:W2D8UbQeg7bHRnZA12pciA==
The file enzymes_papaya.xlsx contains data from the experiment “Evaluation of enzymatic responses”, conducted to investigate the biochemical responses associated with induced resistance in papaya fruits subjected to modulated UV-C radiation, a chitosan-stabilized emulsion containing oregano essential oil constituents (carvacrol, p-cymene, and thymol), and their combined application during postharvest storage. Papaya fruits were subjected to four postharvest treatments: (I) Untreated fruit (check); (II) Modulated UV-C radiation (30 Hz for 20 s; 0.44 kJ m⁻²); (III) Chitosan-stabilized emulsion containing carvacrol, p-cymene, and thymol at 5.0 µL mL⁻¹; and (IV) Combined treatment (UV-C + emulsion). After treatment application, fruits were stored at 21 ± 2 °C and 80 ± 2% relative humidity under controlled conditions. The experiment followed a completely randomized design (CRD), with four replicates per treatment at each sampling time. Peel samples were collected immediately before treatment application (time zero), 2 h after treatment application, and daily up to the sixth day of storage. For enzyme extraction, peel fragments (1 g) were ground in liquid nitrogen and homogenized in 6 mL of sodium phosphate buffer containing 1% polyvinylpyrrolidone (PVP-10) and 1 mM phenylmethylsulfonyl fluoride (PMSF). The homogenate was centrifuged at 20000 × g for 25 min at 4 °C, and the supernatant was stored at −18 °C until analysis. Protein concentration was determined using the Bradford method with bovine serum albumin.. Enzymatic activities were normalized based on protein concentration. The following defense-related enzymes were evaluated: • Phenylalanine ammonia-lyase (feni): activity determined from the formation of trans-cinnamic acid and expressed as µg min⁻¹ mg⁻¹ protein; • Peroxidase (pero): activity measured using guaiacol and hydrogen peroxide as substrates and expressed as U mg⁻¹ protein; • Polyphenol oxidase (poli): activity determined using pyrocatechol as substrate and expressed as U mg⁻¹ protein; • Catalase (cata): activity determined by monitoring hydrogen peroxide degradation and expressed as µmol H₂O₂ min⁻¹ mg⁻¹ protein. All enzymatic analyses were performed in transparent 96-well microplates using an Infinite 200 PRO UV–Vis spectrophotometer (Tecan). Absorbance measurements were obtained according to the specific conditions established for each enzymatic assay. The dataset is organized in a spreadsheet (.xlsx) format and includes the evaluated enzyme (enzymes), treatment identification (treatment), and enzymatic activity measurements obtained at each sampling time (time_0, time_2h, time_1day, time_2days, time_3days, time_4days, time_5days, and time_6days). Each row corresponds to one experimental replicate. For more details on the methodology, read Chapter 4 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
invivo_papaya.tab
Tabular Data - 1.7 KB
Published Jun 29, 2026
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9 Variables, 37 Observations UNF:6:ZUO1uoh3NIu/owlJbHV0lw==
The file invivo_papaya.xlsx contains data from the experiment “In vivo antifungal activity”, conducted to assess the effectiveness of individual and combined postharvest treatments for the control of anthracnose caused by Colletotrichum gloeosporioides in ‘Papaia’ papaya fruit during storage. Papaya fruits were wounded at the equatorial region using a sterile stainless-steel needle (1 mm × 3 mm) and inoculated with 10 μL of a C. gloeosporioides spore suspension adjusted to 10⁶ spores mL⁻¹ using a Neubauer hemocytometer. After inoculation, fruits were maintained in a humid chamber for 24 h to allow pathogen establishment. Subsequently, the following postharvest treatments were applied: (I) Chitosan-stabilized emulsion containing carvacrol, p-cymene, and thymol at 5.0 μL mL⁻¹; (II) Modulated UV-C radiation (30 Hz for 20 s; dose of 0.44 kJ m⁻²); and (III) Combined treatment consisting of UV-C radiation followed by emulsion application. The emulsion was applied by spraying 2 mL per fruit using a pneumatic nozzle positioned approximately 5 cm from the fruit surface, generating droplets with diameters ranging from 10 to 30 μm. UV-C treatment was performed before emulsion application in the combined treatment. The experiment used a completely randomized design (CRD), with nine replicates per treatment, treating each fruit as an experimental unit. After treatment application, fruits were stored at 21 ± 2 °C and 90 ± 2% relative humidity. Disease development was evaluated daily for six days by measuring lesion diameter (mm) with a digital caliper. Possible phytotoxic effects caused by the treatments were assessed by peel burn severity using a five-point visual scale based on the intensity of visible damage on the fruit peel, where: 0 = absence of burn; 1 = almost imperceptible burn; 2 = slightly visible burn; 3 = visible burn; and 4 = severe burn. The dataset is organized in spreadsheet format (.xlsx) and includes treatment identification (treatment), replicate number (replicate), lesion diameter measurements obtained during storage (diam_1 to diam_6, mm), and peel burn severity evaluated at the end of storage (burn _6). Each row corresponds to one inoculated fruit. Values equal to zero indicate the absence of visible symptoms at the respective evaluation time. For more details on the methodology, read Chapter 4 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
quality_papaya.tab
Tabular Data - 9.9 KB
Published Jun 29, 2026
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14 Variables, 65 Observations UNF:6:CKFZ00PMR7BzjvOrmweWWg==
The file quality_papaya.xlsx contains data from the experiment “Postharvest quality evaluation”, conducted to investigate the effects of UV-C radiation, a chitosan-stabilized emulsion containing oregano essential oil constituents (carvacrol, p-cymene, and thymol), and their combined application on the physicochemical quality of papaya fruits during storage. Four treatments were evaluated: (I) Untreated fruit (check); (II) Fruits exposed to modulated UV-C radiation (30 Hz for 20 s; dose of 0.44 kJ m⁻²); (III) Fruits sprayed with a chitosan-stabilized emulsion containing carvacrol, p-cymene, and thymol at 5.0 μL mL⁻¹; and (IV) Combined treatment consisting of UV-C radiation followed by emulsion application. After treatment application, fruits were stored in a climate-controlled chamber at 21 ± 2 °C and 80 ± 2% relative humidity. The experiment followed a completely randomized design (CRD), with five replicates per treatment evaluated after 1, 3, and 6 days of storage. Weight loss was determined using a digital balance and expressed as a percentage of the initial fruit mass. Peel color was measured using a CM-700d colorimeter. The color coordinates L*, a*, and b* were recorded, and chroma (C*) and hue angle (h*) values were calculated. Fruit firmness was determined using a texture analyzer equipped with a 500 N load cell and a 6-mm cylindrical probe. Measurements were performed using a penetration depth of 5 mm at a speed of 1 mm s⁻¹, and results were expressed in Newtons (N). Juice obtained by manual pressing of the pulp was used for chemical analyses. Soluble solids content (SS) was determined using a digital refractometer and expressed as °Brix. Titratable acidity (TA) was determined by titration of 5 mL of juice diluted in 45 mL of distilled water with standardized 0.1 N NaOH solution, and results were expressed as percentage of citric acid. The SS/TA ratio was calculated directly from the corresponding soluble solids and titratable acidity values. Juice pH was measured using a benchtop pH meter. The dataset is organized in spreadsheet format (.xlsx). It includes treatment identification (treatment), replicate number (replicate), storage period (days), peel color parameters (L, a, b, chroma, and hue angle), juice pH (ph), soluble solids content (SS, °Brix), titratable acidity (AT, % citric acid), fruit firmness (firmness, N), SS/TA ratio (SSAT), and weight loss during storage (weight loss, %). Each row corresponds to one fruit evaluated at a specific storage period. For more details on the methodology, read Chapter 4 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
sensory_papaya.tab
Tabular Data - 7.3 KB
Published Jun 29, 2026
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4 Variables, 340 Observations UNF:6:V4K/sV6/mTGXMfxtSFZDGw==
The file sensory_papaya.xlsx contains data from the “Sensory analysis” experiment. Sensory analysis was performed on the third day of storage to evaluate consumer acceptance of papaya fruits subjected to four postharvest treatments: (I) Untreated fruit (check); (II) UV-C radiation (30 Hz for 20 s; 0.44 kJ m⁻²), (III) Chitosan-stabilized emulsion containing oregano essential oil constituents (carvacrol, p-cymene, and thymol) at 5.0 µL mL⁻¹; and (IV) Combined treatment (UV-C + emulsion). Fruits were stored at 21 ± 2 °C and 80 ± 2% relative humidity under controlled conditions. The experiment followed a randomized complete block design. A total of 85 untrained consumers voluntarily participated in an affective sensory test to evaluate the acceptance of appearance and aroma. The experimental procedures were approved by the Research Ethics Committee of the University of Campinas (CAAE No. 84383324.4.0000.5404). Samples were identified using random three-digit codes and presented under standardized evaluation conditions to minimize bias during analysis. Consumer acceptance was assessed using a 9-point hedonic scale, ranging from 1 (“disliked extremely”) to 9 (“liked extremely”). Two sensory attributes were evaluated: appearance and aroma. The dataset is organized in a spreadsheet (.xlsx) format and includes the treatment identification (treatment), consumer replicate number (replicate), and sensory acceptance scores for appearance (appearance) and aroma (aroma). Each row corresponds to the evaluation provided by one consumer for a specific treatment. For more details on the methodology, read Chapter 4 of the thesis entitled: “Estratégias alternativas e integradas para o controle da antracnose na pós-colheita de mamão ‘Papaia’ e da podridão azeda em laranja ‘Lima’”, developed at the Universidade Estadual de Campinas (UNICAMP).
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