Abstract
Papaya presents unique challengers in the application of control atmosphere (CA) technology. The fruit is produced frequently many, generally small, growers throughout the tropics. The physiological challenge is that the fruit is not harvested until the first signs of fruit ripening has appeared. This harvest practice with respect to maturity is to ensure that the fruit has adequate sugar level that accumulates during the final stage of fruit development. CA and modified atmospheres (MA) do delay ripening though the extension is limited. Fruit coating are used to reduce water loss and do change the fruit’s internal gas atmosphere and depending upon the coating composition can delay fruit ripening. Some coatings, however, can lead to off-odors and flavors, and each coating needs to be evaluated under commercial handling conditions. Recommendations for use of MA in fresh-cut products have been determined and are discussed in this chapter. The difficulty in using ethylene and 1-MCP are also covered.
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