The purpose of this study was to determine the effect of papaya ripeness level (0, 25, 50, 75 and/or 100 %) and post-harvest storage conditions (i.e., Temperature: 4, 12 and 21 °C, and RH: 55 and 90 %) on the survival kinetics of Salmonella spp., and spoilage organisms. In addition, the effect of test conditions on the physico-chemical properties of fresh-cut papayas was also determined. Maradol papayas of different commercial ripeness levels were cut into 3 cm² cubes either with or without a peel. The samples were spot inoculated with 25 μL of nalidixic acid adopted Salmonella spp (4-strain) to achieve 4–5 log CFU g⁻¹. The inoculated samples and uninoculated controls were stored in an environmental chamber for up to 14 d. Papaya ripeness level in combination with storage temperature and RH have shown to affect Salmonella survival on both fresh-cut papaya and papaya peel. Increasing the fruit ripeness level from 0 to 100 %, storage temperature from 4 to 21 °C and RH from 55 to 90 % increased the log survival. Samples at low ripeness levels showed slower growth of yeast and molds compared to samples at higher ripeness levels. Ripeness levels also showed an effect on the total soluble solids content of fresh-cut papaya during the storage. Based on these findings, papaya ripeness level in combination with post-harvest storage conditions need to be considered to maximize the microbiological safety while maintaining the quality.

本研究的目的是确定木瓜成熟度（0、25、50、75 和/或 100%）和收获后储存条件（即温度：4、12 和 21 °C，以及相对湿度： 55 % 和 90 %）关于沙门氏菌和腐败生物的存活动力学。此外，还确定了试验条件对鲜切木瓜理化性质的影响。将不同商业成熟度的 Maradol 木瓜切成 3 cm ^{2 的}立方体，带皮或不带皮。样品用 25 μL 萘啶酸（采用沙门氏菌属（4 株））点接种，以达到 4–5 log CFU g ^-1. 接种的样品和未接种的对照在环境室中储存长达 14 天。木瓜成熟度与储存温度和相对湿度相结合，已表明会影响鲜切木瓜和木瓜皮上沙门氏菌的存活率。将水果成熟度从 0 % 提高到 100 %，将储存温度从 4 °C 提高到 21 °C，相对湿度从 55 % 提高到 90 %，可提高对数存活率。与成熟度较高的样品相比，成熟度较低的样品显示酵母和霉菌的生长速度较慢。熟度水平也显示出在储存过程中对鲜切木瓜的总可溶性固形物含量的影响。基于这些发现，需要考虑木瓜成熟度与收获后储存条件相结合，以在保持质量的同时最大限度地提高微生物安全性。