Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP).

@article{Fabi2007PapayaFR,
  title={Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP).},
  author={Jo{\~a}o Paulo Fabi and Beatriz Rosana Cordenunsi and Gisela P de Mattos Barreto and Adriana Z Mercadante and Franco Maria Lajolo and Jo{\~a}o Roberto Oliveira do Nascimento},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 15},
  pages={6118-23}
}
Ripening affects the quality and nutritional contents of fleshy fruits, and papayas are climacteric fruits very susceptible to postharvest losses due to the fast softening caused by ethylene. This paper reports the changes in respiration, ethylene production, and pulp color and firmness, along with the contents of soluble sugars and major carotenoids, during ripening of 'Golden' papaya, an important Brazilian cultivar that has been exported to North American and European markets. The results… CONTINUE READING