Abstract— The shelf life of ‘Maradol’ papaya fruit (Carica papaya) harvested at one-quarter stage maturity (yellow-orange color in 25% of fruit surface) and treated with aqueous 1-methylcyclopropene (1-MCP) was evaluated. The effects of immersion time (30 or 60 seconds) and dose response (50 or 300 ng∙kg-1) on the quality of papaya fruit stored for 12 days at 20 ± 2 °C and 85 ± 5% RH were studied. After 3 days, the control and fruit treated with 50 ng∙kg-1 1-MCP for 30 seconds lost 82% and 72% of the initial firmness, respectively. A 1-MCP concentration of 300 ng∙kg-1 for 30 or 60 seconds inhibited softening and slowed skin color change for 12 days. The pH, titratable acidity, and soluble solids concentration ranged from 5.3-5.7, 0.06-0.12 % and 10-12 %, respectively. The shelf life of papaya was extended up to 3 days in fruit treated with 50 ng∙kg-1 1-MCP for either 30 or 60 seconds of immersion.
Keywords— 1-MCP dipping treatment, color change, Carica papaya, ripening.
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