Effects of 1-methylcyclopropene on ripening of two papaya (Carica papaya L.) cultivars

Issue Date

10-2010

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.

Source or Periodical Title

Acta Horticulturae

ISSN

0567-7572

Issue

875

Page

81-88

Document Type

Article

Language

English

Subject

1-Methylcyclopropene, Ethylene, Papaya, Respiration, Ripening

Identifier

doi:10.17660/ActaHortic.2010.875.8.

Digital Copy

yes

Link to Full Text

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