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DEVELOPMENT AND PREVENTION OF CHILLING INJURY IN PAPAYA FRUIT.

Author(s) : CHEN N. M., PAULL R. E.

Type of article: Article

Summary

PAPAYA, A CLIMACTERIC FRUIT, BECAME PROGRESSIVELY LESS SUSCEPTIBLE TO CHILLING INJURY AS IT RIPENED. CHILLING INJURY INCLUDED SKIN SCALD, HARD AREAS IN THE PULP AROUND THE VASCULAR BUNDLES, AND WATER SOAKING OF TISSUE. MATURE GREEN FRUIT WERE MOST SENSITIVE TO CHILLING AND BEGAN SHOWING INJURY AFTER 10 DAYS AT 275 K (2 DEG C) AND AFTER 20 DAYS AT 280.5 K (7.5 DEG C). FRUIT THAT SHOWED 60% YELLOWING COULD BE KEPT AT 275 K FOR 17 DAYS WITHOUT INJURY. PRECONDITIONING PAPAYA FRUIT FOR 4 DAYS AT 285 K (12 DEG C) BEFORE STORAGE FOR 12 OR 14 DAYS AT 293 K (20 DEG C) REDUCED CHILLING SENSITIVITY. WAXING AND WRAPPING WITH POLYETHYLENE REDUCED CHILLING INJURY, BUT THE FRUIT HAD AN OFF-FLAVOUR. CONTROLLED ATMOSPHERES OF 1.5 TO 5% OXYGEN WITH OR WITHOUT CO2 (2 OR 10%) DELAYED RIPENING, BUT DID NOT REDUCE INJURY. CALCIUM TREATMENT LED TO INCREASED CHILLING INJURY.

Details

  • Original title: DEVELOPMENT AND PREVENTION OF CHILLING INJURY IN PAPAYA FRUIT.
  • Record ID : 1987-0146
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 111 - n. 4
  • Publication date: 1986/07
  • Document available for consultation in the library of the IIR headquarters only.

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