Fruit Characteristics of Ten Greenhouse-Grown Mango Varieties during Postharvest Ripening at Ambient Temperature and Relative Humidity

Chung, Seunghwan; Oh, Hyeonseok; Lim, Chan Kyu; Jeon, Mi Kyoung; An, Hyun Joo

doi:10.1080/15538362.2021.1990185

Cited by 8 publications

(9 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Papaya cultivation has expanded from subtropical and tropical regions to temperate regions, including Japan and Korea. In these regions, greenhouse cultivation is essential because low temperatures in the winter season can damage subtropical and tropical crops, including avocado [ 4 ], coffee [ 5 ], papaya [ 6 ], and mango [ 7 ]. Greenhouse cultivation can affect fruit characteristics through artificial climatic conditions, including solar radiation, temperature, and irrigation [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Assessment of Antioxidant and Anti-Inflammatory Properties of Papaya Extracts

Jeon

Chung²,

Kim³

et al. 2022

Foods

View full text Add to dashboard Cite

Antioxidant and anti-inflammatory properties of papaya (Carica papaya) fruits were evaluated to provide comprehensive information associated with the bioactive compounds. ‘Tainung No. 2’ papaya fruits, cultivated in a greenhouse, Korea, were harvested at unripe and ripe stages and then divided into seed and peel-pulp. Total phenolic and flavonoid contents were determined using spectrophotometry, and individual phenolic compounds were relatively quantified by HPLC-DAD and fifteen standards. Antioxidant activities were measured using four assays: DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) scavenging activities, inhibition of lipid peroxidation, and FRAP (ferric reducing antioxidant power). Anti-inflammatory activities were measured by the regulation of NF-κB signaling pathways with the measurements of ROS and NO productions as the degree of oxidative stress. Total phenol contents increased in seed and peel–pulp extracts during ripening; flavonoid contents increased only in seed extracts. Total phenolic contents were associated with ABTS radical scavenging activity and FRAP. Of fifteen phenolic compounds, chlorogenic acid, cynarin, eupatorine, neochlorogenic acid, and vicenin II were identified among papaya extracts. ROS and NO productions were inhibited in papaya extracts. Especially, NO productions were inhibited higher in ripe seed extracts than in other extracts, which would be associated with the suppression of NF-κB activation and iNOS expression. These results suggest that papaya fruit extracts, including seeds, peels, and pulps, could be potential raw materials for functional foods.

show abstract

Section: Introductionmentioning

confidence: 99%

Comprehensive Assessment of Antioxidant and Anti-Inflammatory Properties of Papaya Extracts

Jeon

Chung²,

Kim³

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The degree of fruit ripeness is a consumer-driven trait and has significant importance during picking, packing, and transportation [ 18 ]. Fruit color is an essential indicator of ripeness in fresh fruits, including papaya [ 18 ] and mangoes [ 22 ], providing visual cues for marketable values. In this study, “Tainung No.2” papaya fruit showed distinct changes in both peel and pulp colors during ripening, with the colors evenly distributed throughout the fruit.…”

Section: Discussionmentioning

confidence: 99%

“…Along with changes in color, the soluble solid contents increased while the firmness decreased during ripening, regardless of the fruit part. These changes are commonly observed during the ripening of various fruits, including papaya [ 18 , 23 ] and mangoes [ 22 ]. The softening of papaya fruit is highly correlated with the sweetening process that is associated with soluble solid contents, possibly due to the easier release of cellular contents in fully ripened tissue [ 23 ].…”

Section: Discussionmentioning

confidence: 99%

Spatial and Compositional Variations in Fruit Characteristics of Papaya (Carica papaya cv. Tainung No. 2) during Ripening

Chung¹,

Jang²,

Kim³

et al. 2023

Plants

Self Cite

View full text Add to dashboard Cite

Papaya fruit (Carica papaya) has different degrees of ripening within each fruit, affecting its commercial market value. The fruit characteristics of “Tainung No. 2” Red papaya were investigated at the stem-end, middle, and calyx-end across 3 ripening stages and categorized based on fruit skin coloration: unripe at 16 weeks after anthesis (WAA), half-ripe at 18 WAA, and full-ripe at 20 WAA. The fruits maintained an elliptical shape during ripening with a ratio of 2.36 of the length to the width. The peel and pulp color changed from green to white to yellow during ripening, regardless of the three parts. In the pulp, soluble solid contents increased, and firmness decreased during ripening but did not differ among the three parts. Individual nutrient contents, including metabolites and minerals, changed dynamically between the ripening stages and fruit parts. Total carbohydrates and proteins, N, and K, were accumulated more at the stem-end during ripening; meanwhile, fructose, glucose, Mg, and Mn were accumulated more at the calyx-end. In the principal component analysis, ripening stages and fruit parts were distinctly determined by the first and second principal components, respectively. Understanding the nutrient and metabolite dynamics during ripening and their distribution within the fruit can help optimize cultivation practices, enhance fruit quality, and ultimately benefit both growers and consumers.

show abstract

“…The degree of fruit ripeness of fruits is a determining factor in consumption, marketing, and processing (Barragán-Iglesias et al ., 2018). Fruit color is an indicator of the degree of ripening degree in fresh fruits, including papaya (Barragán-Iglesias et al, 2018), blueberries (Chung et al ., 2016; Chung et al ., 2019), grapes (Ryu et al, 2020), and mangoes (Chung et al ., 2021), which also provides visual cues for marketable values. ‘Tainung No.2’ papaya fruit showed distinctly different peel and pulp colors (Fig.…”

Section: Discussionmentioning

confidence: 99%

“…In addition to morphological characteristics, SSC increased, and firmness decreased during ripening, regardless of the fruit parts (Table 2). These changes in SSC and firmness are commonly observed during the ripening of various fruits, including papaya (Barragán-Iglesias et al, 2018; Gomez et al ., 2002) and mangoes (Chung et al, 2021). In papaya fruit, the pulp softening is highly correlated with the sweetness process associated with SSC, probably because of the easier release of cellular contents in the fully ripened tissue (Gomez et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Spatial and compositional variations in fruit characteristics of papaya (Carica papayacv. Tainung No. 2) during ripening

Chung¹,

Kim²,

Kim³

2023

Preprint

Self Cite

View full text Add to dashboard Cite

Papaya fruit (Carica papaya) has different degrees of ripening within a fruit, affecting its commercial market value. The fruit characteristics of 'Tainung No. 2' papaya was investigated at the stem-end, middle, and calyx-end parts at three ripening stages and categorized based on fruit skin coloration: unripe at ca. 16 weeks after anthesis (WAA), half-ripe at ca. 18 WAA, and full-ripe at ca. 20 WAA. The fruits maintained an elliptical shape during ripening with 2.36 of the ratios of the length to the width. The peel and pulp color changed from green to white to yellow during ripening, regardless of the fruit three parts. In the pulp, soluble solid content increased to about 320% and firmness decreased to about 99% during ripening but did not differ among fruit three parts. Individual nutrient contents, including primary and secondary metabolites, and minerals, changed dynamically between the ripening stages and fruit parts. Total carbohydrates and proteins, N, and K, were more accumulated at the stem-end during ripening, meanwhile fructose, glucose, Mg, and Mn were at the calyx-end. In the principal component analysis, ripening stages and fruit parts were distinctly determined by the first and second principal components, respectively. These results provide fundamental information for improving ripening during papaya cultivation.

show abstract

Fruit Characteristics of Ten Greenhouse-Grown Mango Varieties during Postharvest Ripening at Ambient Temperature and Relative Humidity

Cited by 8 publications

References 38 publications

Comprehensive Assessment of Antioxidant and Anti-Inflammatory Properties of Papaya Extracts

Comprehensive Assessment of Antioxidant and Anti-Inflammatory Properties of Papaya Extracts

Spatial and Compositional Variations in Fruit Characteristics of Papaya (Carica papaya cv. Tainung No. 2) during Ripening

Spatial and compositional variations in fruit characteristics of papaya (Carica papayacv. Tainung No. 2) during ripening

Contact Info

Product

Resources

About