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Maturation et entreposage après récolte des papayes.

Ripening and postharvest storage of pawpaw.

Auteurs : ARCHBOLD D. D., KOSLANUND R., POMPER K. W.

Type d'article : Article

Résumé

To facilitate the growth of a commercial pawpaw (Asimina triloba) industry, several problems with harvest and postharvest handling of fruits need to be resolved. Pawpaw fruit ripening is characterized by an increase in soluble solids content, flesh softening, increased volatile production, and a loss of green colour intensity. Within 3 days after harvest, ethylene and respiratory climacteric peaks are clearly evident. Softening of the fruit is due to the action of at least four enzymes, with the softening proceeding from the surface to the interior tissue. Fruits on a single tree can ripen over a 2-week period, creating labour problems. When the immature fruit is harvested it does not ripen, even if treated with ethephon at 1000 mg litre-1 (ppm), but the use of commercially available growth regulators both pre- and postharvest warrants further study. Fruits soften very rapidly at room temperature after harvest and have a 2- to 4-day shelf life. However, the authors have stored pawpaw fruits for 1 month at 4 °C with little change in fruit firmness and fruits apparently continue normal ripening upon removal to ambient temperature. The optimum temperature and duration for holding fruits need to be determined. Further extension in pawpaw storage life may be feasible with controlled or modified atmosphere storage. Although there are a number of practical problems with pawpaw harvest and postharvest storage that need to be addressed, the authors hope to develop recommendations for harvest and handling of fruits in the near future.

Détails

  • Titre original : Ripening and postharvest storage of pawpaw.
  • Identifiant de la fiche : 2004-2304
  • Langues : Anglais
  • Source : HortTechnology - vol. 13 - n. 3
  • Date d'édition : 2003

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