Physiological and physico-chemical changes in `Sinta' papaya (Carica papaya L.) during storage at different temperatures
2000
Mercadero, R.D. | Esguerra, E.B. (Philippines Univ. Los Banos, College, Laguna (Philippines). Postharvest Horticulture Training and Research Center)
The physiological and physico-chemical changes in `Sinta' papaya fruits were characterized during storage at 12, 15, ambient (28-30 deg C), 20 and 25 deg C to determine the optimum temperature for storage and ripening. Respiration and ethylene production peaked on the 6th and 8th day at ambient temperature and 20-25 deg C, respectively. At 12 and 15 deg C, these peaks occurred on day 19 and 20, respectively. At all these temperatures, CO2 and ethylene production peaks ranged from 59-75 mg/kg/h and 0.36-0.48 mL/kg/h, respectively, when peel color was more yellow than green. Fruits stored at higher temperatures (20, 25 deg C and ambient) ripened fast, attaining full yellow peel color on the 11th, 10th and 8th day, respectively. At 12 and 15 deg C, fruits remained at color break until the 7th day, more green than yellow on the 14th day, and full yellow with tinge of green on the 21st day of storage. Symptoms of chilling injury and high disease incidence were observed in fruits stored for 2 or 3 weeks at 12 and 15 deg C, respectively before transfer to 25 deg C. Prolonged storage at low temperatures decreased fruit firmness. At ripening, there were no significant differences in the total soluble solids content and pH of fruits stored at different temperatures. A significantly higher titratable acidity value was obtained in fruits stored for 1 week at 15 deg C than those held at 25 and 12 deg C. Regardless of storage temperature, sensory scores of taste panelists did not differ significantly except for sweetness. Fruits kept at 12 deg C received a low rating. The optimum temperature for ripening `Sinta' papaya is 20-25 deg C with the fruits attaining uniform ripening and good peel coloration. For prolonged storage, fruits can be kept at 15 deg C for 2 weeks and then transferred at 25 deg C for ripening. At 12 deg C, normal ripening upon transfer t0 25 deg C can be obtained only when fruits are held for 1 week
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