Respiration rate of Golden papaya stored under refrigeration and with different controlled atmospheres

Knowledge of the respiration rate during the storage is important in the evaluation of the post-harvest tools that preserve fruit quality, and also for the provision of information for the development of new packages. This work aimed to evaluate the respiration rate of 'Golden' Carica papaya stored under refrigeration and controlled atmosphere conditions. The fruit was kept at 13 °C in controlled atmospheres comprising three levels of O2 (20.8 %, 6 %, 3 %) with a minimum level of CO2 (0.1 %); and three levels of CO2 (0.1 %, 6 %, 12 %) with the lowest level of O2 (3 %). Measurements were taken at intervals of 5 days during the 30 days of storage. The mass loss and the peel color of the fruits were identified at the end of the storage period. The fruit maintained under 'normal' atmosphere conditions (20.8 % O2 and 0.1 % CO2) increased its respiration rate after the 10th day, reaching after 30 days 4.3 times the initial value. After 30 days in 3 % O2, the respiration rate was 2.9 times less than in the normal atmosphere. The decrease in respiration rate minimized the mass loss in fruit stored at 3 % O2, but it was unaffected by increasing levels of CO2.(AU)

Respiration rate of Golden papaya stored under refrigeration and with different controlled atmospheres

Knowledge of the respiration rate during the storage is important in the evaluation of the post-harvest tools that preserve fruit quality, and also for the provision of information for the development of new packages. This work aimed to evaluate the respiration rate of 'Golden' Carica papaya stored under refrigeration and controlled atmosphere conditions. The fruit was kept at 13 °C in controlled atmospheres comprising three levels of O2 (20.8 %, 6 %, 3 %) with a minimum level of CO2 (0.1 %); and three levels of CO2 (0.1 %, 6 %, 12 %) with the lowest level of O2 (3 %). Measurements were taken at intervals of 5 days during the 30 days of storage. The mass loss and the peel color of the fruits were identified at the end of the storage period. The fruit maintained under 'normal' atmosphere conditions (20.8 % O2 and 0.1 % CO2) increased its respiration rate after the 10th day, reaching after 30 days 4.3 times the initial value. After 30 days in 3 % O2, the respiration rate was 2.9 times less than in the normal atmosphere. The decrease in respiration rate minimized the mass loss in fruit stored at 3 % O2, but it was unaffected by increasing levels of CO2.

Quality of Golden papaya stored under controlled atmosphere conditions.

This work evaluated physicochemical parameters of Golden papaya stored under refrigeration in controlled atmospheres. The fruits were kept at 13 in chambers containing either 3 or 6% O2 combined with 6%, 10% or 15% CO2. Moreover, a normal atmosphere was produced with 20.8% O2 and 0.03% CO2 with ethylene scrubbing, and a control treatment was used with ambient conditions. Evaluations were performed at the following times: before storage, after 30 days of storage in controlled atmosphere, and after removal from controlled atmosphere and storage for 7 days in the cold room. At the lower O2 levels and higher CO2 levels, the ripening rate was decreased. The drop in pulp acidity was avoided after 30 days of storage at 3% O2, but the fruits reached normal acidity after removal from controlled atmosphere and storage for 7 days in the cold room. The reducing sugars remained at a higher concentration after 30 days under 3% O2 and 15% CO2 even 7 days after removal from controlled atmosphere and storage in the cold room. This atmosphere also preserved the content of ascorbic acid at a higher level.