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STORAGE TEMPERATURE AND ETHYLENE INFLUENCE ON RIPENING OF PAPAYA FRUIT.

Author(s) : AN J. F., PAULL R. E.

Type of article: Article

Summary

THE TEMPERATURE AND ETHYLENE RESPONSES OF RIPENING PAPAYA FRUIT (CARICA PAPAYA L CV SUNSET) STORED 14 DAYS AT 283 K (10 DEG C), WERE COMPARED WITH THOSE OF UNSTORED FRUIT. FRUIT STORED AT 283 K EXHIBITED FASTER RIPENING RATES THAN UNSTORED FRUIT WHEN REMOVED TO OTHER RIPENING TEMPERATURES: 290. 5 TO 305.5 K (17.5 TO 32.5 DEG C). THE OPTIMAL TEMPERATURE RANGE WAS FOUND TO BE BETWEEN 295.5 AND 300.5 K (22.5 AND 27.5 DEG C), WITH FRUIT TAKING 10 TO18 DAYS TO REACH FULL SKIN YELLOWING FROM COLOUR BREAK, WHETHER OR NOT THE FRUIT HAD BEEN STORED AT 283 K.

Details

  • Original title: STORAGE TEMPERATURE AND ETHYLENE INFLUENCE ON RIPENING OF PAPAYA FRUIT.
  • Record ID : 1991-1627
  • Languages: English
  • Source: J. am. Soc. hortic. Sci. - vol. 115 - n. 6
  • Publication date: 1990/11
  • Document available for consultation in the library of the IIR headquarters only.

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