Pineapple and papaya

Paull, Robert E.

doi:10.1007/978-94-011-1584-1_10

Cited by 37 publications

(32 citation statements)

References 91 publications

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“…Faster transpiration rate at relatively higher temperature may result in shriveling of non packaged fruits. Furthermore, higher respiration rate at higher temperature may lead to senescence because the stored food reserve which provides energy could be exhausted (Paull 1993). On the other hand, condensation of water vapor, which may lead to the buildup of mould growth, may occur in the polyethylene bag due to the lower permeability of the film to water vapor (Thompson 2001).…”

Section: Treatmentsmentioning

confidence: 99%

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Azene¹,

Workneh

Woldetsadik³

2011

J Food Sci Technol

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This experiment was conducted to assess the effects of packaging materials and storage environments on shelf life of papaya fruit (Carica papaya L.). A factorial combination of five packaging materials and two storage environments using randomized complete block design with three replications were used. The papaya fruits were evaluated for weight loss, percentage marketability, firmness, total soluble solids, pH, titratable acidity, ascorbic acid, reducing sugar and total sugar content. The packaged and cooled fruits remained firmer than unpackaged and evaporatively cooled fruits. Higher chemical compositions were recorded in the control fruits stored under ambient conditions during the earlier times of storage. Packaging and cooling maintained the chemical quality of papaya fruits better than the control sample fruits towards the end of storage periods. The evaporatively cooled storage combined with packaging improved the shelf life of papaya fruits by more than two fold. The polyethylene bag packaging combined with evaporatively cooled storage maintained the superior quality of papaya fruit for a period of 21 days. This integrated agro-technology is recommended for postharvest loss reduction biotechnology in hot regions.

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Section: Treatmentsmentioning

confidence: 99%

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Azene¹,

Workneh

Woldetsadik³

2011

J Food Sci Technol

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“…Storage studies on papaya harvested at different harvest maturities have identified fruit softening as a key quality factor to be controlled (Paull 1993). In this respect, enzymes involved in ethylene synthesis represent key targets for research.…”

Section: Introductionmentioning

confidence: 99%

Ripening in papaya fruit is altered by ACC oxidase cosuppression

et al. 2008

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Papaya (Carica papaya) is a very important crop in many tropical countries but it is highly susceptible to parasitic diseases, physiological disorders, mechanical damage and fruit overripening. Here we report a study on ACC oxidase cosuppression and its effects on papaya fruit ripening. Papaya ACC oxidase was isolated using PCR and embriogenic cells transformed by biolistic using the CaMV 35S promoter to drive the expression of the PCR fragment in sense orientation. Fifty transgenic lines were recovered and 20 of those were grown under field conditions. Southern analysis showed incorporation of the transgene in different copy numbers in the papaya genome. Fruits were evaluated in terms of texture (firmness), colour development, respiration and ethylene production. A sharp reduction in ethylene and CO2 production was detected, whereas softening and colour development of the peel were also altered. Overall, transgenic fruits showed a delay in ripening rate. A reduction in mRNA level for ACC oxidase in transgenic fruit was clearly detectable by northern blot. More studies are necessary before this technology can be used to extend the shelf life of papaya fruit.

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“…According to Paull (1993), enzyme activity increases during papaya ripening, showing peak activity when fruits have from 40 to 60% of yellow skin and then, it apparently declines. In this study, high enzyme activity throughout the period of analysis is due to the fact that fruits showed color index 3 (25 to 40% of yellow skin) when they were submitted to damage and therefore supposedly had Pg activity close to maximum level.…”

Section: Resultsmentioning

confidence: 99%

“…the fruit requires special care during harvest and post-harvest procedures for being quite perishable, having thin skin, tender pulp and climacteric respiratory pattern (PAuLL, 1993), with a relatively short post-harvest life, completing its maturation in a few days.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Physical Characteristics of ‘Improved Sunrise Solo Line 72-12’ Papaya Fruits Submitted to Different Mechanical Damage

et al. 2016

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ABSTRACT-this study aimed to evaluate some changes in the metabolism of papaya fruits submitted to damage by impact, abrasion and compression. Injuries were caused in two areas of 15 cm 2 each; in diametrically opposite positions in the equatorial region of 'Improved Sunrise Solo Line 72/12' papaya fruits in ripening stage 3 (fruits with 25-40% of yellow skin). After damage, fruits were stored at 15 ± 1 °C and 85 ± 5% Rh, and samples were taken at intervals of two days to evaluate skin color index, incidence of diseases, loss of fresh weight, leak of solutes, pulp firmness, soluble solids content and pectinmethylesterase and polygalacturonase activities. the respiratory rate was measured at intervals of 4, 8, 12, 24, 48 and 72 hours after damage. The results show the suppressive effects of mechanical damage on the final quality and also on fruit shelf life. mechanically damaged fruits anticipated ripening, with skin color indexes higher than control fruits. Abrasion was the damage that caused more dramatic effects, showing, at the end of the study period, loss of fresh weight and leak of solutes of 27% and 18.7%, respectively, higher than control fruits. In addition, fruits submitted to this type of damage have higher respiratory rate and also higher rot incidence. the pectinmethylesterase and polygalacturonase activity was not consistently changed in relation to damage. Similarly, there was no difference in soluble solids content. Index Terms: Carica papaya L., impact, abrasion, compression, post-harvest. CARACTERÍSTICAS QUÍMICAS E FÍSICAS DE MAMÕES 'IMPROVED SUNRISE SOLO LINE 72-12' SUBMETIDOS A DIFERENTES DANOS MECÂNICOSRESUMO -Objetivou-se avaliar algumas alterações no metabolismo dos frutos do mamoeiro submetidos aos danos de impacto, abrasão e compressão. Os danos foram provocados em duas áreas de 15 cm 2 cada, em posições diametralmente opostas, na região equatorial de mamões 'Improved Sunrise Solo Line 72/12' no estádio 3 de amadurecimento (frutos com 25 a 40% da área superficial da casca amarela). Após os danos, os frutos foram armazenados a 15 ± 1 ºC e 85 ± 5% de uR, sendo as amostragens feitas em intervalos de dois dias para avaliação de índice de cor da casca, incidência de podridões, perda de massa fresca, vazamento de solutos, firmeza da polpa, teor de sólidos solúveis e atividade das enzimas pectinametilesterase e poligalacturonase. A taxa respiratória foi avaliada nos intervalos de 4; 8; 12; 24; 48 e 72 horas após os danos. Os resultados evidenciaram os efeitos depreciativos dos danos mecânicos na qualidade final e também no tempo de vida de prateleira dos mamões. Os frutos mecanicamente danificados anteciparam o amadurecimento, apresentando índices de cor da casca maiores do que os dos frutos-controle. O dano por abrasão foi o que provocou efeitos mais drásticos por apresentar, no final do período avaliado, perda de massa média e vazamento de solutos 27% e 18,7%, respectivamente, maiores do que nos frutos-controle. Além disso, os frutos submetidos a esse dano apresentaram maior taxa respiratória...

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Pineapple and papaya

Cited by 37 publications

References 91 publications

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Ripening in papaya fruit is altered by ACC oxidase cosuppression

Chemical and Physical Characteristics of ‘Improved Sunrise Solo Line 72-12’ Papaya Fruits Submitted to Different Mechanical Damage

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