Articles
EFFECTS OF 1-METHYLCYCLOPROPENE ON RIPENING OF TWO PAPAYA (CARICA PAPAYA L.) CULTIVARS
Article number
875_8
Pages
81 – 88
Language
English
Abstract
Two separate experiments were conducted to determine the response of Solo and Sinta papaya fruits harvested at color break stage to 1-methylcyclopropene (1-MCP). In the first experiment, Solo papaya fruits were exposed to 0.1 or 0.5 µl L-1 1-MCP for 24 h at 25°C prior to storage at 13°C for 18 days.
This was followed by ethephon treatment upon transfer at 25°C for ripening.
The second experiment consisted of treating Sinta papayas with the same concentration of 1-MCP but fruits were kept at ambient condition (25-28°C).
Regardless of cultivar and storage condition, 1-MCP significantly retarded the ripening of papaya fruits.
At 13°C, 1-MCP-treated Solo papayas remained at color break stage for 18 d.
In the case of Sinta papayas, ripening was delayed for about 6 days at 25-28°C. Respiration rate and ethylene production of 1-MCP-treated fruits were greatly suppressed and no distinct climacteric peak was observed.
Upon treatment with ethephon, only non-MCP-treated fruits softened to table ripe stage. 1-MCP-treated fruit on the other hand, remained hard although the flesh attained the full orange ripe color.
Rubbery pulp texture was noted in some fruit treated with 0.5 µl L-1 1-MCP.
The onset of stem end rot and anthracnose resulted in reduced shelf life. 1-MCP only reduced the severity of infection but did not delay its onset as well as incidence.
This was followed by ethephon treatment upon transfer at 25°C for ripening.
The second experiment consisted of treating Sinta papayas with the same concentration of 1-MCP but fruits were kept at ambient condition (25-28°C).
Regardless of cultivar and storage condition, 1-MCP significantly retarded the ripening of papaya fruits.
At 13°C, 1-MCP-treated Solo papayas remained at color break stage for 18 d.
In the case of Sinta papayas, ripening was delayed for about 6 days at 25-28°C. Respiration rate and ethylene production of 1-MCP-treated fruits were greatly suppressed and no distinct climacteric peak was observed.
Upon treatment with ethephon, only non-MCP-treated fruits softened to table ripe stage. 1-MCP-treated fruit on the other hand, remained hard although the flesh attained the full orange ripe color.
Rubbery pulp texture was noted in some fruit treated with 0.5 µl L-1 1-MCP.
The onset of stem end rot and anthracnose resulted in reduced shelf life. 1-MCP only reduced the severity of infection but did not delay its onset as well as incidence.
Authors
E.B. Esguerra, M.P. Marcaida III, R.A. Rosales
Keywords
papaya, 1-methylcyclopropene, ripening, respiration, ethylene
Online Articles (73)