Papaya

Jagtiani, Jethro; Chan, Harvey T.; Sakai, William S.

doi:10.1016/b978-0-12-379990-6.50009-1

Cited by 6 publications

(2 citation statements)

References 71 publications

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“…The behavior of these three quality parameters did not show significant differences (p≤0.05) between untreated and treated fruits during storage, being this indicative that, the taste quality of papaya fruit was not affected by the applied AHWT because of these chemical parameters are good fruit-taste and ripeness indicators (Cámara et al 1993). Jagtiani et al (1988) reported pH in papaya varying between 5.5 and 5.9, and TSS between 5.65 and 7.1%. Also, Lazan et al (1989) observed that hot water treatments at 48°C for 20 min, did not affect TA in papaya cv 'Backcross Solo' stored to 24-28°C.…”

Section: Resultsmentioning

confidence: 99%

The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase

et al. 2011

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The effect of antifungal hot-water treatments (AHWT) at 55°C for 0, 3, 6 and 9 min on quality attributes and cell-wall enzymatic activity during storage at 25°C was investigated in papaya fruit. The total soluble solids (TSS), pH, titratable acidity (TA), firmness and fresh weight loss were not affected, whereas color on skin was negatively affected by the treatments of 6-and 9-min. However, the skin color was not different between the 3-min treated fruit and the untreated fruit during the storage. Decay was delayed and reduced by AHWT. We observed that the 3-min treatment of 55°C did not affect softening and quality of papaya cv Maradol when applied as a pesticide-free treatment at color-break stage of papaya. PME (Pectinmethylesterase) and PG (Polygalacturonase) activities were not significantly affected by AHWT. We concluded that the AHWT did not affect the softening process from papaya pulp since the cell-wall enzyme activity (PME and PG) was not altered by treatments.

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Section: Resultsmentioning

confidence: 99%

The effect of antifungal hot-water treatments on papaya postharvest quality and activity of pectinmethylesterase and polygalacturonase

et al. 2011

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“…For instance, they are commercially used as an ingredient in Hawaii salad dressings 7 . The spicy-pungent flavor of the seeds is attributed to the presence of benzyl isothiocyanate 6, 8 12 .…”

Section: Introductionmentioning

confidence: 99%