Abstract
The objective of this study was to investigate compositionalchanges during ripening of ‘Baladi’, ‘Ekostika I’ and ‘Ekostika II’papaya fruit cultivars at 20 ±1 ⁰C and 85% - 90% relative humidity. Thefruits of the three cultivars exhibited a typical climacteric pattern ofrespiration with peak of respiration of 82, 92 and 98 mg CO 2 / kg-hr,reached after 10 days in the three cultivars, respectively. Weight loss,total soluble solids (TSS), total sugars and ascorbic acid contentprogressively increased during ripening of the three papaya cultivars.More increase in TSS and total sugars was observed after the climactericpeak of respiration. Fruit tissue firmness and total phenolic compoundsdecreased continuously during ripening in the three cultivars. Reducingsugars, total protein and titratable acidity steadily increased to reach apeak, which coincided with the climacteric peak of respiration, andsubsequently decreased afterwards. The local ‘Baladi’ cultivar had alower respiration rate, more firm and less weight loss during ripening,which may indicate a longer shelf-life than the other two introducedcultivars. On the other hand, the introduced cultivars were higher inTSS, total and reducing sugars and ascorbic acid content and lower intitratable acidity and phenolic compounds, which may reflect a bettereating quality.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: University of Khartoum Journal of Agricultural Sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
