Share

The underlying biochemistry of the effect of modified atmosphere and storage temperature on firmness decrease in papaya.

Author(s) : LAZAN H., ALI Z. M., SELAMAT M. K.

Type of article: Periodical article

Summary

Rapid loss in firmness during fruit ripening at ambient temperature (25 deg C) was associated with an increase in enzymic activity as well as with depolymerization of cell wall pectins. Modified atmosphere packaging and moderately low temperature treatments delayed and retarded firmness loss. When fruits were stored at 15 deg C, modified atmosphere packaging was most effective in retarding texture change. Storage treatments also retarded the initial increase in enzymic activity during ripening and delayed depolymerization of the cell wall pectins. Colour development of fruits was more sensitive to storage temperature than to modified atmosphere packaging treatment. The results suggest that the cell wall hydrolases may collectively play significant roles in the softening of pawpaw fruits.

Details

  • Original title: The underlying biochemistry of the effect of modified atmosphere and storage temperature on firmness decrease in papaya.
  • Record ID : 1995-2963
  • Languages: English
  • Source: Acta Hortic. - n. 343
  • Publication date: 1993

Links


See other articles in this issue (25)
See the source

Indexing