Papaya fruit ripening: Response to ethylene and 1-methylcyclopropene (1-MCP)

被引：105
|
作者：
Fabi, Joao Paulo
Cordenunsi, Beatriz Rosana
De Mattos Barreto, Gisela P.
Mercadante, Adriana Z.
Lajolo, Franco M.
Do Nascimento, Joao Roberto Oliveira
机构：
[1] Univ Sao Paulo, Dept Alimentos & Nutricao Expt, Lab Quim Bioquim & Biol Mol Alimentos, FCF, BR-05508900 Sao Paulo, Brazil
[2] Univ Estadual Campinas, Fac Engn Alimentos, Dept Ciencia Alimentos, BR-13083970 Campinas, SP, Brazil
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2007年 / 55卷 / 15期
关键词：
papaya; ethylene; 1-methylcyclopropene; climacteric; soluble sugars; carotenoids; fruit ripening;
D O I：
10.1021/jf070903c
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Ripening affects the quality and nutritional contents of fleshy fruits, and papayas are climacteric fruits very susceptible to postharvest losses due to the fast softening caused by ethylene. This paper reports the changes in respiration, ethylene production, and pulp color and firmness, along with the contents of soluble sugars and major carotenoids, during ripening of 'Golden' papaya, an important Brazilian cultivar that has been exported to North American and European markets. The results obtained for nontreated and ethylene- or 1-MCP-treated papaya suggest that 1-MCP can decrease the quality of treated fruit and that even the use of ethylene for triggering or inducing homogeneous ripening can result in lower quality when compared to that of fruit allowed to ripe naturally.
引用
收藏
页码：6118 / 6123
页数：6
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