Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

Bron, Ilana Urbano; Jacomino, Ângelo Pedro; Pinheiro, Ana Luíza

doi:10.1590/s0006-87052006000400003

Cited by 10 publications

(6 citation statements)

References 23 publications

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“…Houve aumento no teor de ácido ascórbico durante o armazenamento. Em mamão, tem sido registrado aumento do teor deste nutriente durante o amadurecimento (BARATA-SOARES et al;2004;BRON et al, 2006). O teor de sólidos solúveis nos frutos com abrasão foi maior (P<0,05) do que nos mamões injuriados pelo corte e dos frutos-controle (Tabela 2).…”

Section: Resultsunclassified

Injúrias mecânicas e seus efeitos na qualidade de mamões golden

Godoy¹,

Jacomino²,

Cerqueira-Pereira

et al. 2010

Rev. Bras. Frutic.

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RESUMO -O objetivo do trabalho foi identificar as injúrias mecânicas que ocorrem em mamões 'Golden' e avaliar seus efeitos na qualidade dos frutos armazenados a 22ºC e 85% UR durante 10 dias. As injúrias identificadas como abrasão, corte e amassado foram reproduzidas nos frutos. As abrasões foram provocadas com lixa grão 200, numa área de 6 cm 2 . Os cortes foram realizados com incisões de 30 mm de comprimento e 5 mm de profundidade. O amassado foi provocado pelo impacto dos frutos, que foram deixados cair de uma altura de 2 m. Cada fruto recebeu 2 injúrias em lados opostos, na região de maior diâmetro. Mamões intactos foram utilizados como controle. A região danificada pela abrasão não desenvolveu cor amarelo-alaranjada; ocorreu escurecimento da casca, comprovado pelos menores valores de luminosidade e cromaticidade. Abrasão e impacto levaram a maior redução da firmeza da polpa e perda de massa. Imagens de ressonância magnética revelaram que frutos danificados pelas injúrias perderam sua integridade, o que foi identificado por áreas claras devido à presença de água livre. A qualidade de mamões 'Golden' é prejudicada por injúrias mecânicas, principalmente pelo impacto e pela abrasão. Termos para Indexação: Carica papaya L., pós-colheita, impacto, abrasão, corte. MECHANICAL INJURIES AND THE EFFECTS ON THE QUALITY OF GOLDEN PAPAYA FRUITSABSTRACT -This work aimed to identify the mechanical injuries that occur in 'Golden' papaya fruits, and to evaluate the injuries effects on the quality of the fruits at early ripening stage and storage at 22 ºC and 85% RH for 10 days. The mechanical injuries identified were abrasion, cuts and bruises. Abrasion was caused by 200 mesh sandpaper in a 6 cm 2 of peel surface area. Cut injury was obtained by cutting fruits at 30 mm length and 5 mm depth. Bruises were produced in the papayas by impact, which were dropped from 2 m height onto a hard surface. Each fruit were injured twice in the opposite sides at the widest diameter region. Intact fruits were considered as control. Injured areas by abrasion did not develop the typical yellow color. The luminosity and chroma values were lower in injured areas. Abrasion and impact injuries were responsible for flesh firmness decrease and higher water loss. Magnetic resonance images showed that injured papaya fruits lost their integrity. In the injured areas were visualized clear region due to free water content. The quality of 'Golden' papaya fruits is affect by mechanical injuries, mainly due to the impact and the abrasion injuries.

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Section: Resultsunclassified

Injúrias mecânicas e seus efeitos na qualidade de mamões golden

Godoy¹,

Jacomino²,

Cerqueira-Pereira

et al. 2010

Rev. Bras. Frutic.

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“…A total of 45 Chokanan mangoes ( Mangifera indica L.) at ripening stage 3 were used in this study. Bron, Jacomino, and Pinheiro () defined the ripening stages of fruits according to their skin color: Stage 0, Stage 1, Stage 2, and Stage 3 representing totally green, 15%, 25%, and 50% of yellow skin, respectively. The fruit were obtained from a retailer in Pasar Borong, Selangor, which is located 14 km from Univ.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Chilling Injury in Mangoes Using Multispectral Imaging

Hashim

Onwude

Osman

2018

Journal of Food Science

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“…2000). Although 1‐MCP application at early stages of papaya fruit is responsible for a significant increment in commercialization period, treated fruits stay in the consumption condition for few days, while applied to a more advanced stage 1‐MCP not only increases the commercialization period, but also prolongs the period in that fruit stays in consumption condition (Bron et al. 2006).…”

Section: Control Of Fruit Ripening By Chemicalsmentioning

confidence: 99%

“…The time for ripening of treated bananas varies according to the ripening stages of the bunch, with greater ripening retention in those which receive earlier application (Harris et al 2000). Although 1-MCP application at early stages of papaya fruit is responsible for a significant increment in commercialization period, treated fruits stay in the consumption condition for few days, while applied to a more advanced stage 1-MCP not only increases the commercialization period, but also prolongs the period in that fruit stays in consumption condition (Bron et al 2006). 1-MCP prevents the increase in ethylene production, and inhibits the production of aroma volatile compounds in mountain papaya (Vasconcellea pubescens) suggesting that the production of most esters from fatty acids and amino acid metabolic pathways, are affected by ethylene (Balbontin et al 2007).…”

Section: Control Of Fruit Ripening By Chemicalsmentioning

confidence: 99%

Ripening of Climacteric Fruits and Their Control

Payasi

Sanwal²

2010

Journal of Food Biochemistry

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Ripening is the final stage of development of a fruit, which involves series of physiological and biochemical events that make them both attractive and tasty to eat. Phytohormones play an important role in fruit ripening. Treatment with ethylene is required for normal fruit ripening of climacteric fruits. The fruit ripening can be controlled or delayed by physical methods such as modified atmosphere by packaging, treatment with gamma irridiation, surface coating with sucrose ester, etc. The treatments with phytohormones, reducing agents and 1‐methylenecyclopropene have also been successful in delaying fruit ripening. Molecular biology tools such as transgenic plants with suppression of genes involved in ethylene synthesis or overexpression of genes for ethylene degradation, virus‐induced gene silencing and manipulation of transcription factors have been successfully utilized for controlling or regulating fruits ripening. PRACTICAL APPLICATIONS Fruits play a vital role in human nutrition. One of the limited factors that influence their economic value is the relatively short ripening period and reduced postharvest life. Overripening of fruits leads to excessive softening which results in spoilage and damage during shipping and handling. Slowing the process of ripening and senescence extends the storage and shelf life of fresh fruits. Increment in shelf life of fruits not only helps the grower to save on postharvest losses but consumers are also benefited in terms of retained freshness of fruit for longer period and thus results in value addition to the fruit.

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Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

Cited by 10 publications

References 23 publications

Injúrias mecânicas e seus efeitos na qualidade de mamões golden

Injúrias mecânicas e seus efeitos na qualidade de mamões golden

Evaluation of Chilling Injury in Mangoes Using Multispectral Imaging

Ripening of Climacteric Fruits and Their Control

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