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Irradiation, stage of maturity at harvest, and storage temperature during ripening affect papaya fruit quality.

Author(s) : MILLER W. R., MCDONALD R. E.

Type of article: Article

Summary

Solo-type papaya (pawpaw) fruits at the mature green or one-quarter yellow stage of maturity were imported through the Port of Miami, Florida, USA and either irradiated (0.675 kGy) or not irradiated. Fruit condition and quality attributes were determined after ripening to the edible ripe stage at 25 °C before and after storage for 7 days at 10, 12 or 15 °C. Results of the tests suggest that importers obtain fruits with only a slight break in ground colour, and distribute them as rapidly as possible, while maintaining transit/storage temperatures at or above 15 °C with or without exposure to irradiation.

Details

  • Original title: Irradiation, stage of maturity at harvest, and storage temperature during ripening affect papaya fruit quality.
  • Record ID : 2001-1872
  • Languages: English
  • Source: HortScience - vol. 34 - n. 6
  • Publication date: 1999

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