Ripeness indexes and physicochemical changes of papaya ( Carica papaya L. cv. Maradol) during ripening on-tree

Barragán-Iglesias, Josué; Méndez-Lagunas, Lilia Leticia; Rodríguez‐Ramírez, Juan

doi:10.1016/j.scienta.2017.12.012

Cited by 45 publications

(35 citation statements)

References 31 publications

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“…Maradol TSS contents from 6 °Brix in the first tested stage to 12 °Brix in the last tested stage (Santamaría Basulto et al., 2009). In whole, TSS increased throughout ripening as reported by other authors (Barragán‐Iglesias et al., 2018; Bron & Jacomino, 2006; Gayosso‐García, Yahia, Martínez‐Téllez, & González‐Aguilar, 2010; Othman, 2009; Santamaría Basulto et al., 2009). The increasing trend was associated with solubilization of sugars due to the enzyme activity of several hydrolases, such as β‐galactosidase, PG, and PME during ripening (Manrique & Lajolo, 2004).…”

Section: Resultssupporting

confidence: 80%

“…Peel redness ( a * ) increased gradually by 48%, from 13 ± 0.6 (stage 1) up to 25 ± 1.2 (stage 6), while Hue angle gradually decreased from 108 ± 5.4 (stage 1) to 54 ± 2.9 (stage 6), in agreement with the increment of a * . Hence, differences among ripening stages of papaya could be appreciated through the changes in a * and Hue values (Barragán‐Iglesias, Méndez‐Laguna, & Rodríguez Ramírez, 2018). Moreover, the increase in redness was related to the biosynthesis of red color pigments, such as carotenoids during ripening (Fuggate, Wongs‐Aree, Noichinda, & Kanlayanarat, 2010; Santamaría Basulto et al., 2009).…”

Section: Resultsmentioning

confidence: 99%

“…Pluk Mai Lie ripening (Fuggate et al., 2010) and papaya var. Maradol (Barragán‐Iglesias et al., 2018; Santamaría Basulto et al., 2009). On the other hand, TSS showed a 36% increase from the unripe stage.…”

Section: Resultsmentioning

confidence: 99%

“…TSS refers to the total content of dissolved vitamins, fructans, proteins, pigments, phenolics, and minerals (Samukelo Magwaza & Linus Opara, 2015). Commonly, TSS has been related to the content of sugars, mainly sucrose, in papaya (Barragán‐Iglesias et al., 2018; Fuggate et al., 2010) since sugars are the main soluble solid present in papaya (50% to 70%) (Santamaría Basulto et al., 2009). Therefore, the increasing trend of TSS was associated with the solubilization of sugars.…”

Section: Resultsmentioning

confidence: 99%

“…Comparable results were reported for plum (Kim et al., 2015) and raspberries fruits (Stavang et al., 2015). However, other papaya varieties, such as Hongkong (Zuhair et al., 2013), Mountain papaya ( Vasconcellea pubescens) (Moya‐León, Moya, & Herrera, 2004), and Maradol (Barragán‐Iglesias et al., 2018), showed an increase in the TTA. On the other hand, TTA could remain constant along ripening, as reported in Golden papaya (Bron & Jacomino, 2006).…”

Section: Resultsmentioning

confidence: 99%

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Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Sánchez

Gutiérrez-López

Cáez-Ramírez

2020

Journal of Food Science

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Papaya fruit, widely consumed around the world, is mechanically and structurally affected by several enzymatic processes during ripening, where pectin methylesterase plays a key role. Hence, the aim of this work was to evaluate possible correlations among physicochemical changes, mechanical parameters, viscoelastic behavior, and enzyme activity of pectin methylesterase to provide information about the softening phenomenon by applying the Maxwell and Peleg models. Mechanical parameters were estimated by texture profile analysis, enzyme activity by Michaelis–Menten parameters, and viscoelastic behavior by relaxation test responses fitted to these models. The Maxwell model described properly mechanical changes during ripening, displaying a better adjustment (R2 > 0.97) than the Peleg model (0.80 < R2 < 0.84). Pearson correlation analysis (P ≤ 0.01) indicated an inversely proportional relation among firmness, total soluble solids, and the first elastic element of the Maxwell model. Besides, the PME Michaelis–Menten affinity constant showed a correlation between the first elastic element and the first viscoelastic element of the Maxwell model. Findings of this work pointed out that the first Maxwell elastic element could explain structural changes as papaya ripening advance, associated with pectin methylesterase activity, cell wall disruption, and cell assembling into the tissue. Practical Application Mechanical and viscoelastic behavior of papaya fruit tissue were described by the Maxwell model associating both viscous and elastic elements to the softening process. The results provide background and practical knowledge to describe structural changes during the ripening process of papaya depending on its enzymatic activity. Outcomes could be further applied to understand changes in other fruits or food matrixes that soften during postharvest, storage, and food chain supply processes.

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Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Sánchez

Gutiérrez-López

Cáez-Ramírez

2020

Journal of Food Science

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Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia

Minuye

Getachew

Laillou³

et al. 2021

Food Science & Nutrition

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Frequent consumption of fruits can prevent nutrient deficiencies and promote health. However, the perishability and unaffordability of fruits had led to very low levels of fruit consumption in low‐ and middle‐income countries (LMICs). The objective of this study was to evaluate the retention of nutrients and bioactive compounds of papaya fruit (Carica papaya L) with/without ascorbic acid pretreatment and drying under different techniques, to then estimate the vitamin A intakes for vulnerable population. Yellow pulp ripped papaya fruits (i.e., >75% level of skin color/stage level 4) (n = 14), with and without ascorbic acid pretreatment were dried using (a) solar drying: open‐air, tray driers, and glasshouse; (b) refractance window drying; (c) oven drying; and (d) freeze‐drying (control). The fresh fruit had high moisture content (87%) and an acidic pH. The dried papaya had a water activity of 0.5–0.6. The highest TPC, TFC, total carotenoids, and ß‐carotene were found in freeze‐dried papaya samples, followed by refractance window, and solar glass house (p < .05). The highest retention in total carotenoids (81.5%) and ß‐carotene (61.9%) relative to freeze‐drying was for the refractance‐window; 25 g of dried papaya could contribute to 38% of the retinol equivalents’ requirement for young children. Ascorbic acid pretreatment increased the retention of total carotenoids, ß‐carotene, TPC, and TFC (p < .05) by (6–11)%, (8–34)%, (7–58)%, and (6–30)%, respectively, for all the drying methods. Refractance window and solar glass house drying can improve diets and constitute a promising food systems’ intervention that can increase year‐round availability, accessibility, and affordability of vitamin A‐rich fruits like papaya.

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Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques

Vicente-Flores

Vera

Chanona‐Pérez

et al. 2020

Microscopy Res & Technique

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The cuajilote (Parmentiera edulis D.C.) tree produces fibrous fruits with a high content of lignocellulosic compounds. However, this fruit and their fibers have been scarcely studied. For this reason, an integral study of their cellular architecture, physicochemical, micromechanical, and structural properties in two maturity stages were carried out. Physicochemical tests, light, confocal and electron microscopy, microindentation, and X‐ray diffraction were used for the characterization of fruit and their fibers. Chemical analysis showed that the unripe fruits have the highest cellulose content (42.17%), but in ripe fruit the cellulose content decreases (32.76%) while lignin content increases from 35.26 to 40.79%, caused by the lignification of the sclerenchyma fibers. Microstructural and micromechanical studies in the different regions of the fruit provided relevant information about its cellular architecture, distribution of lignocellulosic compounds and its role in the micromechanical properties of their fibers. The thickening cell wall of sclerenchyma fibers was caused by the cellular lignification of the ripe fruits. According to the physicochemical and structural studies, cuajilote fibers are comparable to other fibers obtained from crops rich in lignocellulosic compounds. The current study provided new knowledge about the cellular architecture of fruit and criteria for selecting the ripening stage adequate for the extraction of cellulose or lignin. Furthermore, information regarding the micromechanical properties of their fibers and which structural arrangement could be more convenient for mechanical reinforcement of biodegradable materials was obtained.

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Ripeness indexes and physicochemical changes of papaya ( Carica papaya L. cv. Maradol) during ripening on-tree

Cited by 45 publications

References 31 publications

Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia

Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques

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