Journal
CIENCIA E AGROTECNOLOGIA
Volume 34, Issue 2, Pages 440-444Publisher
UNIV FEDERAL LAVRAS-UFLA
DOI: 10.1590/S1413-70542010000200024
Keywords
Carica papaya; post-harvest; ripening
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The papaya is a climateric fruit whose transformations resulting from ripening occur shortly after the picking of the physiologically ripe fruit, triggered by the production of ethylene and increased breathing rate. That makes it a quite perishable fruit after harvest. Given that perishability, ripening control is fundamental to increase post-harvest shelf life, both for internal consumption and exports. The compound 1-methylcyclopropene (1-MCP) has been used with the purpose of controlling the ripening of fruits, flowers and vegetables. In this work, the effect of the treatment with 1-MCP on papayas stored under room conditions was evaluated in different exposure periods. The fruits were picked at stage 1 of maturation and were submitted to 1-MCP, at the concentration of 270 nL/L, for a period of 0, 12, 18 and 24 hours, and then stored under room conditions (T 22 +/- 2 degrees C/RH 77% +/- 2%) for 8 days. The 1-MCP-treated fruits showed increased firmness, lower contents of soluble pectin and less activity of PME enzyme, showing that 1-MCP was effective in delaying the softening of the fruits over the studied period.
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