| Literature DB >> 17602654 |
João Paulo Fabi1, Beatriz Rosana Cordenunsi, Gisela P de Mattos Barreto, Adriana Z Mercadante, Franco M Lajolo, João Roberto Oliveira do Nascimento.
Abstract
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.Entities:
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Year: 2007 PMID： 17602654 DOI： 10.1021/jf070903c
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279