Ripening and senescence of papaya with 1-methilcyclopropene
DOI:
https://doi.org/10.1590/S0103-90162002000200015Keywords:
Carica papaya, 1-MCP, ethylene, firmness, storageAbstract
Papaya (Carica papaya L.) fruits are highly perishable due the fast ripening after harvest. The search for techniques that extend the shelf life and reduce the post-harvest losses is desirable. In this study, papaya 'Sunrise Solo' fruits were harvested in two ripening stages (green and ripe) and treated with the competitive ethylene antagonist 1-methycyclopropene (1-MCP) at concentrations of 0, 30, 90 or 270 nL L-1 for 12 h at 20ºC followed by storage at room temperature (20ºC) during eight days. Application of 1-MCP (90 or 270 nL L-1) delayed degreening decay. Green fruits treated with 1-MCP (270 nL L-1) presented higher firmness in relation to control fruits. 1-MCP did not affect the soluble solids of fruits. The respiration rate and ethylene production were lower in fruits treated with 1-MCP (90 or 270 nL L-1) in both ripening stages. 1-MCP extended the shelf life of green fruits from four to six days and the shelf life of ripe fruits from two to four days. The 1-MCP was efficient to delay the ripening of papayas extending their shelf lifeDownloads
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Published
2002-06-01
Issue
Section
Plant Physiology and Biochemistry
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All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.How to Cite
Ripening and senescence of papaya with 1-methilcyclopropene . (2002). Scientia Agricola, 59(2), 303-308. https://doi.org/10.1590/S0103-90162002000200015