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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental; Embrapa Mandioca e Fruticultura. |
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Data corrente: |
24/02/1992 |
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Data da última atualização: |
17/08/2016 |
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Autoria: |
AN, J.-F.; PAULL, R. E. |
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Afiliação: |
Dept. of Horticulture; Dept. of Plant Molecular Physiology. |
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Título: |
Storage Temperature and Ethylene Influence on Ripening of Papaya Fruit. |
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Ano de publicação: |
1990 |
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Fonte/Imprenta: |
Journal of the American Society Horticultural Science, v.115, n.6, p.949-953, 1990. |
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Idioma: |
Inglês |
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Conteúdo: |
The temperature and ethylene response of ripening papaya fruit (Carica papaya L. cv. Sunset) was determined with and without 14 days of storage at 10C. Temperatures at or higher than 30C adversely affected the quality of the ripe papaya. Papayas held at 32.5C for 10 days failed to ripen normally, as evidenced by poor color development, abnormal softening, surface pitting, and an occasional off-flavor. Skin yellowing, fruit softening, and flesh color of papayas exhibited a quadratic response to ripening time within the temperature range of 22.5 to 27.5C. Flesh color development of nonstored fruit did not change significantly during the first 6 days at ripening temperatures, then rapidly increased. Fruit stored for 14 days at 10C exhibited faster ripening rates (e.g., degreening and softening and no delay in flesh color development) than nonstored fruit when removed to other ripening temperatures(17.5 to 32.5C). The outer portion of the flesh of ethylene-treated frit had a faster rate of fipening, as indicated by carotenoid development and softening rate, while the same area of the flesh wasstill pale white in nonethylene-treated fruit. Ethylene reduced the coefficient of variation for skin color, softening rate, and flesh color development in treated fruit. Ethylene increased the rate of skin degreening and hastened the rate of carotenoid development and softening in the outer mesocarp, while having little effect ou the inner mesocarp. |
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Palavras-Chave: |
softening. |
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Thesagro: |
Carica Papaya. |
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Thesaurus Nal: |
cold storage. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01946naa a2200169 a 4500
001 2051133
005 2016-08-17
008 1990 bl --- 0-- u #d
100 1 $aAN, J.-F.
245 $aStorage Temperature and Ethylene Influence on Ripening of Papaya Fruit.
260 $c1990
520 $aThe temperature and ethylene response of ripening papaya fruit (Carica papaya L. cv. Sunset) was determined with and without 14 days of storage at 10C. Temperatures at or higher than 30C adversely affected the quality of the ripe papaya. Papayas held at 32.5C for 10 days failed to ripen normally, as evidenced by poor color development, abnormal softening, surface pitting, and an occasional off-flavor. Skin yellowing, fruit softening, and flesh color of papayas exhibited a quadratic response to ripening time within the temperature range of 22.5 to 27.5C. Flesh color development of nonstored fruit did not change significantly during the first 6 days at ripening temperatures, then rapidly increased. Fruit stored for 14 days at 10C exhibited faster ripening rates (e.g., degreening and softening and no delay in flesh color development) than nonstored fruit when removed to other ripening temperatures(17.5 to 32.5C). The outer portion of the flesh of ethylene-treated frit had a faster rate of fipening, as indicated by carotenoid development and softening rate, while the same area of the flesh wasstill pale white in nonethylene-treated fruit. Ethylene reduced the coefficient of variation for skin color, softening rate, and flesh color development in treated fruit. Ethylene increased the rate of skin degreening and hastened the rate of carotenoid development and softening in the outer mesocarp, while having little effect ou the inner mesocarp.
650 $acold storage
650 $aCarica Papaya
653 $asoftening
700 1 $aPAULL, R. E.
773 $tJournal of the American Society Horticultural Science$gv.115, n.6, p.949-953, 1990.
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Embrapa Amazônia Ocidental (CPAA) |
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