Share

Postharvest handling and losses during marketing of papaya (Carica papaya L.).

Author(s) : PAULL R. E., NISHIJIMA W., REYES M., CAVALETTO C.

Type of article: Article

Summary

Papaya fruit postharvest losses up to 75% have been reported to Hawaii shippers by mainland USA wholesalers and retailers. These losses are often blamed on decay, however, this decay can be associated with storing colour-break fruit for more than 3 weeks at 10 deg C or lower temperatures. A number of non-pathological fruit disorders can be seen in retail markets, with some confusion amongst personnel as to the cause. "Soft" fruit, for example, can be caused by mechanical impact injury of ripening fruit and by fruit with low flesh calcium at harvest that can ripen at twice the normal rate. Evaluation of postharvest losses is considered in relation to the variation and limitations in ripening and storage facilities in the current handling system. There is a need to develop methods to predict papaya fruit yield and size distribution and to accurately sort fruit as to their internal stage of ripening.

Details

  • Original title: Postharvest handling and losses during marketing of papaya (Carica papaya L.).
  • Record ID : 1998-2956
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 11 - n. 3
  • Publication date: 1997/07

Links


See other articles in this issue (2)
See the source

Indexing