INFLUENCE OF FRUIT COATING ON PAPAYA QUALITY

P. Edna, M. Rose
Papaya fruit cv. 'Sella' showed a normal climacteric rise of CO2 and ethylene evolution during storage at 17°C. In contrast, fruits which were coated either with Cryovac polyethylene film or wax did not exhibit a climacteric rise of CO2 or ethylene. Internal oxygen was the highest in the control during 9 days of storage, dropping from 21% to 14%, while in coated fruit the oxygen levels were much lower. Internal CO2 levels were highest in the wrapped papaya and lowest in the control fruits while the waxed fruits showed intermediate levels. Neither wax nor Cryovac caused accumulation of fermentation products in the fruits despite the low oxygen levels produced in the cavity. Control and wrapped fruits showed normal development of peel color and softening, while ripening was inhibited in the waxed fruits. Weight loss was the lowest in wrapped fruits, intermediate in waxed fruits and highest in controls.
Edna, P. and Rose, M. (1992). INFLUENCE OF FRUIT COATING ON PAPAYA QUALITY. Acta Hortic. 321, 659-666
DOI: 10.17660/ActaHortic.1992.321.80
https://doi.org/10.17660/ActaHortic.1992.321.80

Acta Horticulturae