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Bron,Ilana U.; Jacomino,Angelo P.. |
The objective of this study was to determine how ripening physiology and quality of 'Golden' papaya are affected by maturity stages at harvest. Papayas were harvested at four maturity stages (Stage 0: totally green; Stage 1: up to 15% of yellow skin; Stage 2: 16-25% of yellow skin; Stage 3: 26-50% of yellow skin) and evaluated during ripening at 23ºC. Physical and physico-chemical (skin color, pulp firmness, soluble solids, titratable acidity, and ascorbic acid), physiological (respiratory activity and ethylene production), and sensorial (flavor, odor, firmness, and appearance) characteristics were evaluated. Regardless of maturity stages, fruit showed similar variation in respiration rate, exhibiting constant values after the 2nd day of storage at 23ºC... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carica papaya; Ethylene; Harvest time; Postharvest; Respiration. |
Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000300005 |
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