Knowledge of the respiration rate during the storage is important in the evaluation of the post-harvest tools that preserve fruit quality, and also for the provision of information for the development of new packages. This work aimed to evaluate the respiration rate of 'Golden' Carica papaya stored under refrigeration and controlled atmosphere conditions. The fruit was kept at 13 °C in controlled atmospheres comprising three levels of O 2 (20.8 %, 6 %, 3 %) with a minimum level of CO 2 (0.1 %); and three levels of CO 2 (0.1 %, 6 %, 12 %) with the lowest level of O 2 (3 %). Measurements were taken at intervals of 5 days during the 30 days of storage. The mass loss and the peel color of the fruits were identified at the end of the storage period. The fruit maintained under 'normal' atmosphere conditions (20.8 % O 2 and 0.1 % CO 2 ) increased its respiration rate after the 10 th day, reaching after 30 days 4.3 times the initial value. After 30 days in 3 % O 2 , the respiration rate was 2.9 times less than in the normal atmosphere. The decrease in respiration rate minimized the mass loss in fruit stored at 3 % O 2 , but it was unaffected by increasing levels of CO 2 .

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Banana has high respiratory rate, which reduces its storage time. This study evaluated the chemical characteristics of Prata-Anã banana stored under reduced O 2 and increased CO 2 levels, in order to slow down the ripening. The atmospheres were settled at 1, 3 and 5% O 2 combined with 2, 6 and 10% CO 2 , with ethylene adsorption, performing nine treatments. The controlled atmosphere was also settled at high oxygen level in ambient atmosphere (20.6 O 2 and 0.1% CO 2) with ethylene adsorption, and it was compared to the control treatment in normal atmosphere without ethylene adsorption. The chemical evaluations were performed after 14 day (days) under controlled atmosphere and after 3 days in ambient atmosphere. It was measured the peel color, mass loss, total acidity, pH, starch content, soluble sugars, total soluble solids and total phenolic compounds. Regardless of the CO 2 level, the ripening was impaired under suppressed O 2 levels (1, 3, and 5%), even after 3 days in normal atmosphere, with the fruits remaining unripe, with the smallest acidity and total soluble sugars, but with the highest starch content. The fruits reached total ripening after 14 days in normal atmosphere, presenting the smallest starch content. The content of phenolic compounds was increased in fruits stored under suppressed O 2 levels.