Minimal processing of papaya (Carica papaya L.) and the physiology of halved fruit

The stage of papaya fruit ripening suitable for minimal processing and the effect of processing on physiology were determined. Wounding during slicing and deseeding led to an increase in ethylene production and respiration, earlier skin degreening and flesh softening. Fruit at the 10-50% skin yellow ripening stage showed higher wound-induced ethylene production and respiration when sliced and deseeded than riper fruit. Fruit with 60-80% skin yellowing when halved and deseeded had higher initial ethylene production and respiration than other ripening stages. When halved and deseeded fruit were stored at ca. 4 degrees C, ethylene production and respiration declined rapidly within 1 day. Fruit with 55-80% skin yellowing and less than 50 N flesh firmness had more than 50% edible flesh and easily removed seeds. These fruit were suitable for minimal processing when combined with low storage temperature (ca. 4 degrees C) to inhibit ethylene production and respiration. (C) 1997 Elsevier Science B.V.