36E-7 |
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J. DELACRUZ1, B. I. Lotina1, D. J. Mejia L.2, and H. S. Garcia1. (1) UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico, (2) AGSI, FAO, Viale delle Terme di Caracalla, Rome, 00100, Italy There is a lack of specific technologies to accelerate post-harvest ripening of Maradol papaya, as well as limited technical information on the physiological response of the fruit to exogenous ethylene. We decided to study the effect of the degree of maturity on the physiology of papayas exposed to ethylene. The purpose of this work was to accelerate the post-harvest ripening of Maradol papaya through modified atmospheres containing ethylene and using fruit with a degree of maturity of 50%. Fruit were exposed to certified gas mixtures of synthetic air and 500 µL/L of ethylene for 24 h, and then stored at 25o C or 30o C. Analysis of textural firmness, soluble solids, peel and pulp color (hue) and ethylene production rate was performed. Papayas treated with ethylene that were stored at 25o C or 30o C had decreased firmness after 48 and 24 h, respectively. Soluble solids increased to a maximum after 72 h at 25° C and 30° C. Peel color changed from deep green to yellow in fruit kept at 30° C for 24 h, while the same kind of change was noted in fruit maintained at 25° C only after 96 h. Results from soluble solids, pulp and peel color and textural firmness were consistent with previous work from our group using different maturity stages. Fruit harvested with 50% maturity can be exposed to exogenous ethylene to gain time in the ripening process. This was most advantageous at 30o C and meant a time saving of 6-8 days that fruits need to be left on the plant to turn from 50 to 75% maturity.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |