Title: Delayed softening of papaya (Carica papaya L. cv. Sekaki) fruit by 1-methylcyclopropene (1-MCP) during ripening at ambient and low temperature storage conditions
Abstract:Ripening of climacteric fruit such as papaya (Carica papaya L. cv.Sekaki) fruit depends on the ethylene action which later accompanied by softening process that can influence postharvest quality and s...Ripening of climacteric fruit such as papaya (Carica papaya L. cv.Sekaki) fruit depends on the ethylene action which later accompanied by softening process that can influence postharvest quality and storability of the fruit. Ethylene action inhibitors, 1-Methylcyclopropene (1-MCP) has been found to inhibit ethylene action and thus it can delay the fruit ripening process. The effects of 1-MCP on softening related changes were determined through skin color, weight loss, fruit firmness and activities of the cell wall degrading enzymes including alpha-galactosidase, beta-galactosidase and pectinmethylesterase (PME) during ripening. In this study, fruit were treated with 90 ppb concentration of 1-MCP gaseous vapors for 12 hours in airtight container maintained at 20 degreesC. After treatments the fruit were randomly divided into two different storage temperature conditions; ambient temperature (28 degreesC) and low temperature (10 degreesC). Papayas at 10 degreesC conditions were packaged in polyethylene plastic stored for 4 weeks (28 days) and taken out on day 29 and left to ripen at ambient temperature (28 degreesC).Fruit treated with 1-MCP experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared to the fruit without 1-MCP treatment. As softening progressed, activity of the cell wall degrading enzymes in fruit without 1-MCP treatment increased significantly coincident with a rapid declined in fruit firmness for both storage conditions. With 1-MCP, fruit demonstrated a delay in activity of cell wall degrading enzymes but continued to increase until 100 % yellow. Furthermore, the treated 1-MCP papaya fruit stored at 10 degreesC can retain shelf life for 5 days at ambient temperature without any spoilage from chilling injury (CI).Thus it may be concluded that the 1-MCP treatment may aid in delaying the softening process and further storage at low temperature extended the postharvest life and maintained the quality of the papaya fruit.Read More
Publication Year: 2013
Publication Date: 2013-05-01
Language: en
Type: article
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Cited By Count: 16
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