36E-14 |
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M. MATA1, K. N. Hernandez2, H. S. Garcia3, and B. Tovar1. (1) Lab. de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnologico # 2595, Tepic, Nay., 63175, Mexico, (2) Laboratorio de Investigacion en Alimentos, Instituto Tecnologico de Tepic, Av. Tecnologico No 2595, Col. Lagos de Country, Tepic, Nay., 63175, Mexico, (3) UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico Papaya is a widely consumed fruit in the world. Although some reports have been found on the composition of the gases inside the fruit cavity during its development, there is no information on such gases during the post-harvest of the fruit. We studied the changes in the content of CO2 and ethylene of the internal atmosphere of Papaya (Carica papaya L.) ‘Maradol' during post-harvest ripening, along with the physiological and physico-chemical changes of the fruit. ‘Maradol' papayas were harvested when fully mature near San Blas, Nayarit, Mexico. Fruit was washed and treated by immersion in 650 mg/L Thiabendazole 5 min. Two lots were formed and each was stored at 20 or 25º C, keeping the relative humidity at 90-95%. The next day, a 5 cm syringe sterile needle was placed through the mesocarp to the fruit cavity and a septum was set at the open end to withdraw gas samples. The insertion point was sealed with putty containing 0.01% Thiabendazole. Periodically, and through the septum 1 mL gas samples were taken and injected to the GC for determination of CO2 (%) and ethylene (ppm). Respiration and ethylene production rate, soluble solids, titratable acidity, pH values and textural firmness were monitored to the fruit for up to 8 days. CO2 content of the cavity starts increasing one and two days post-harvest at 25 and 20°C, respectively. After the initial elevation there is a concomitant increase until day 4, to near 25%. Ethylene increased on day 2 and 3 at 25 and 20° C, respectively reaching a maximal concentration of 6 ppm at 20o C on day 7. Other parameters were no statistically significant. Higher CO2 concentrations in the cavity at 25° C can induce reduced ethylene production and have an effect on sensory quality of the fruit.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |