Respiration rate of Golden papaya stored under refrigeration and with different controlled atmospheres

Authors

  • Derliane Ribeiro Martins Northern Rio de Janeiro State University; Food Technology Lab
  • Nayara Cantarino Barbosa Northern Rio de Janeiro State University; Food Technology Lab
  • Eder Dutra de Resende Northern Rio de Janeiro State University; Food Technology Lab

DOI:

https://doi.org/10.1590/0103-9016-2013-0334

Abstract

Knowledge of the respiration rate during the storage is important in the evaluation of the post-harvest tools that preserve fruit quality, and also for the provision of information for the development of new packages. This work aimed to evaluate the respiration rate of 'Golden' Carica papaya stored under refrigeration and controlled atmosphere conditions. The fruit was kept at 13 °C in controlled atmospheres comprising three levels of O2 (20.8 %, 6 %, 3 %) with a minimum level of CO2 (0.1 %); and three levels of CO2 (0.1 %, 6 %, 12 %) with the lowest level of O2 (3 %). Measurements were taken at intervals of 5 days during the 30 days of storage. The mass loss and the peel color of the fruits were identified at the end of the storage period. The fruit maintained under 'normal' atmosphere conditions (20.8 % O2 and 0.1 % CO2) increased its respiration rate after the 10th day, reaching after 30 days 4.3 times the initial value. After 30 days in 3 % O2, the respiration rate was 2.9 times less than in the normal atmosphere. The decrease in respiration rate minimized the mass loss in fruit stored at 3 % O2, but it was unaffected by increasing levels of CO2.

Downloads

Download data is not yet available.

Downloads

Published

2014-10-01

Issue

Section

Food Science and Technology

How to Cite

Respiration rate of Golden papaya stored under refrigeration and with different controlled atmospheres . (2014). Scientia Agricola, 71(5), 369-373. https://doi.org/10.1590/0103-9016-2013-0334