Abstract
This work addresses the effects of ozone activity on the physiology of ‘Golden’ papaya fruit. Depth profile analysis of double-layer biological samples was accomplished using the phase-resolved photoacoustic spectroscopy. The feasibility of the method was demonstrated by singling out the spectra of the cuticle and the pigment layers of papaya fruit. The same approach was used to monitor changes occurring on the fruit during ripening when exposed to ozone. In addition, one has performed real time studies of fluorescence parameters and the emission rates of carbon dioxide and ethylene. Finally, the amount of pigments and the changes in waxy cuticle have been monitored. Results indicate that a fruit deliberately subjected to ozone at a level of 6 ppmv underwent ripening sooner (at least 24-48 h) than a fruit stored at ambient conditions. Moreover, ozone caused a reduction in the maximum quantum yield of photosynthetic apparatus located within the skin of papaya fruit.
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