Effect of different temperatures on the storage of papaya fruits and respirational activity during storage

Abstract

Mature papaya fruits were stored at 10 and 15°C to study the effect of these temperatures on the storage and of respirational activity during storage. Percentage weight loss of fruits increased with prolonged storage period, and the increase was greater in fruits stored at 15 than at 10°C. The decay percentage was greater at the higher temperature than at the lower temperature. Total soluble solids showed a slight and gradual increase upto the end of the storage period. The high storage temperature accelerated colour development in the peel and total chlorophyll diminished. There was an increase in total carotenoids in both the peel and the pulp as the storage period increased, and the rate of increase was greater at the higher temperature. The respiration rate was relatively low at the beginning of ripening and tended to level off until the 11th and 12th day of storage, which were followed by a striking increase until it reached its maximum rate at the over ripe stage.