COMBINED EFFECTS OF 1-METHYLCYCLOPROPENE, CALCIUM CHLORIDE DIP AND HEAT TREATMENT ON CELL WALL COMPONENTS OF FRESH-CUT RIPE PAPAYA

The combined effects of 1-methylcyclopropene (1-MCP), calcium chloride and heat treatment on firmness and cell wall components of fresh-cut ripe papaya were elucidated during storage at 10°C. Papaya were treated with 500 nl L^-1 1-MCP before and after cutting and/or dipped in 1.0% calcium chloride at 25 or 50°C. Firmness, water soluble pectin (WSP), ammonium oxalate soluble pectin (AOSP) and the activity of enzymes pectin methylesterase (PME) and polygalacturonase (PG) were examined every 2 days in storage. 1-MCP treatment in combination with calcium chloride dip either at 25 or 50°C could reduce softening, decreased the WSP content and reduced PME and PG activities. It was concluded that application of 1-MCP, calcium chloride and heat treatments exhibited synergistic effects on firmness and cell wall components of fresh-cut ripe papaya.