Ripening and quality of 'Golden' papaya fruit harvested at different maturity stages
By I. U. Bron, A. P. Jacomino. 2006
123 citations recorded by the source corpus.
The objective of this study was to determine how ripening physiology and quality of 'Golden' papaya are affected by maturity stages at harvest. Papayas were harvested at four maturity stages (Stage 0: totally green; Stage 1: up to 15% of yellow skin; Stage 2: 16-25% of yellow skin; Stage 3: 26-50% of yellow skin) and evaluated during ripening at 23oC. Physical and physico-chemical (skin color, pulp firmness, soluble solids, titratable acidity, and ascorbic acid), physiological (respiratory activity and ethylene production), and sensorial (flavor, odor, firmness, and appearance) characteristics were evaluated. Regardless of maturity stages, fruit showed similar variation in respiration rate, exhibiting constant values after the 2nd day of storage at 23oC (~31 mL CO2 kg-1 h-1 for stages 0, 1, and 2, and ~37 mL CO2 kg-1 h-1 for stage 3). Typical climacteric behavior was not observed for any maturity stage. Only fruit harvested at stage 0 and 1 showed a well defined ethylene production peak of 2.1 µL C2H4 kg-1 h-1 after 7 d of storage and 1.3 µL C2H4 kg-1 h-1 after 6 d, respectively. Fruit harvested at stages 0, 1, 2 and 3 reached the edible condition (pulp firmness < 20 N) after 7, 6, 4, and 3 d at 23oC, respectively. The ascorbic acid concentration increased 20-30% during ripening, while skin hue angle and titratable acidity was reduced. Independent of the maturity stages at which papayas were harvested, soluble solids did not alter during ripening. Fruit harvested at stages 2 and 3 had superior scores for sensorial evaluation, mainly for flavor and appearance. Harvest at different maturity stages altered fruit postharvest physiology and when effectuated at early stages, it reduced fruit quality but did not make its consumption unacceptable.
Subfields: Biomaterials, Plant Science
View Paper: https://www.semanticscholar.org/paper/535bd9e1f819fcecb41e2fb51e952c506b2bbd2b
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In Biomaterials
In Plant Science
Citations in the corpus
- Proximate Analysis, Antioxidant and Anti Proliferative Activities of Different Parts of Carica papaya (2014, methodology): “The maturity stages were visually defined according to the skin color as: Stage 0-totally green; Stage 1-yellow color that does not cover more than 15% of skin surface; Stage 2-fruit with 16-25% of yellow skin; Stage 3-fruit with 26-50% of yellow skin [14].”
- Avocado Fruit Quality Management during the Postharvest Supply Chain (2014, unknown): “Similar observations were reported in ‘Golden’ (‘Sunrise’ or Solo type) and ‘Pococi’ papayas ( 50 , 31 ).”