Quality Of Papaya Fruit Research Articles

Análise dialélica de Hayman de características relacionadas à produção e a qualidade de frutos em mamoeiro

ResumoEm mamoeiro, informações sobre o controle genético de características relacionadas à produção e à qualidade de frutos ainda são escassas. Nesse sentido, no presente estudo, foram estimados os parâmetros genéticos durante a análise da herança de características relacionadas à produção e à qualidade de seus frutos, por meio de cruzamento dialélico completo (F1's, recíprocos e genitores). Quantificaram-se o número de frutos comerciais (NFC), o peso médio do fruto (PMF), a produtividade (PROD), a espessura (ESP) e firmeza do fruto (FIRM) e o teor de sólidos solúveis (TSS). Somente NFC, FIRM e TSS tiveram ausência de significância nos três testes de suficiência do modelo aditivo-dominante. A estimativa do grau médio de dominância indicou a existência de dominância parcial entre os alelos que atuam no controle genético das três características. Observou-se o predomínio de efeitos associados a componentes aditivos se comparados aos componentes associados aos efeitos de dominância para as três características. Para número de frutos comerciais (NFC) e firmeza do fruto (FIRM), alelos recessivos, predominante, mas não exclusivamente, atuam no sentido de aumentar a média dessa variável. Por outro lado, para teor de sólidos solúveis (TSS), são os alelos dominantes que, predominante, mas não exclusivamente, atuam no sentido de aumentar a média dessa variável.

Efecto de ceras como complemento a la inmersión hidrotérmica sobre la calidad en la fruta de papaya (<i>Carica papaya</i> L. híbrido Pococí)

Se evaluó el efecto de ceras, como complemento a la inmersión hidrotérmica, sobre variables de calidad poscosecha de papaya. Las frutas se cosecharon, empacaron y fueron lavadas, desinfectadas e inmersas en agua a 49°C por 20 minutos (TH) para posteriormente aplicar los tratamientos: 1) cera de abejas y aceite de palma 5%; 2) cera de mezcla ácidos grasos 4,7%; 3) quitosano 0,1%; 4) solo TH; 5) testigo (sin inmersión hidrotérmica ni cera). La papaya fue almacenada 15 días a 12ºC y posteriormente a 20°C. Se encontraron diferencias significativas (p<=0,05) entre las frutas que recibieron el TH complementado con cera de abejas y palma al 5%, que tuvieron menor tasa respiratoria (12,27 ml CO2/kg*h a 8 días de salida del almacenamiento en frío), en comparación con las que solo recibieron el TH (16,72 ml CO2/kg*h), o las papayas testigo (17,01 ml CO2/kg*h). El menor porcentaje de pérdida de peso acumulado se registró con el TH más cera de abejas y palma. Las variables de color no fueron afectadas, excepto por el tratamiento 2, cera de mezcla de ácidos grasos, que indujo un retraso en el desarrollo del color (p≤0,05). No se observaron cambios en firmeza interna o externa ni en grados brix. El TH permitió una disminución en la incidencia de pudriciones, severidad de antracnosis y prolongación de la vida útil. El uso de ceras como complemento al TH puede contribuir a mantener algunos de los parámetros que inciden en la calidad de la papaya.

English

Pawpaw ( Carica papaya L.), also known papaya, is a fruit species with economic and social importance for Brazil, the second main world producer. Although this characteristic the relationship between N and K nutrition and papaya fruit quality has been poorly studied. Thus, an objective with this study was to evaluate the effect of nitrogen and potassium for papaya (pawpaw) fruit quality produced in North eastern Brazil. The experimental design consisted of randomised blocks, with treatments distributed in a factorial arrangement (4 x 4), using four nitrogen doses (320, 400, 480 and 560 g of N plant -1 ) and four potassium doses (380, 475, 570 e 665 g of K 2 O plant -1 ), containing with four replications of three plants each. The fruit characteristics, such as fruit mass, titratable acidity, soluble solids, pulp pH and fruit length and width, were recorded. The fruit qualityof pawpaw depend on nitrogen and potassium leaf concentration. The higher fruit quality parameters regarding to soluble solids, pH, fruit length and fruit mass are associated to 45.30 g kg -1 leaf N concentration and 37.55 leaf K concentration.

Evaluation of Antifungal Activity of Plant Extracts against Papaya Anthracnose (Colletotrichum gloeosporioides)

Antifungal activities of nineteen plant extracts were tested in 2010 with the objectives of screening potential plant extracts against Colletotrichum gloeosporioides under in vitro and anthracnose caused by Colletotrichum gloeosporioides, on papaya (Carica papaya L.) during storage. Ethyl acetate extracts of Lantana camara resulted in the highest inhibition (with inhibition zone of 35.3 mm) and showed strong activity against C. gloeosporioides. Inhibition levels of spore germination that reached 88.7, 85.8, 85.1 and 84.6% were recorded over the control by extracts of Lantana camara, Lantana viburnoides, Echinops sp. and Ruta chalepensis. Four aqueous extracts were evaluated for control of anthracnose under in vivo for 14 days, and Echinops sp. (25%) was found to be most effective in the reduction of disease development and maintaining the overall quality of papaya fruit. Further studies on isolation and characterization of the active (antifungal) compounds are needed.

In Vitro and In Vivo Activity of Selected Plant Extracts against Papaya Carica papaya L.) Anthracnose (Colletotrichum gloeosporioides)

Anthracnose is the major postharvest disease of papaya wherever the fruit crop is grown. The present investigation was conducted with the objectives of evaluating plant extracts for their activity against Colletotrichum gloeosporioides in vitro and for controlling anthracnose on artificially inoculated ‘solo’ papaya fruit. Plant specimens were collected from Ambo and Haramaya, Ethiopia, dried under shade and extracted using methanol. Out of 18 plant extracts tested, nine of them showed activity against C. gloeosporioides. Methanol extract of Echinops sp. of 10 μL from the concentration of 50 mg/ml resulted in the highest inhibition zone of 13.5 mm against mycelial growth of C. gloeosporioides. Spore germination of C. gloeosporioides was reduced by 98.7%, 97.7% and 97.3% over the control by extracts of Echinops sp., Thymus serrulatus and Ocimum lamifolium, respectively. Among four botanicals evaluated in vivo as 10% and 25% aqueous extracts, Echinops sp. at 25% concentration kept disease severity score at 1.3 out of 5 (i.e. less than 1% fruit surface affected) and maintained quality of papaya fruit during 14 days experimental period. Further study is necessary on sensory analysis and developing botanicals as natural fungicides.

Perancangan dan Pengujianalat Pemetik Pepaya Tipe Semi Mekanis

To harvest papaya by using a long pole may break it. It can influence the price reduction or even it cannot be sold if it drops to the ground. Harvesting by using hand is also possible but this methode could cause injury due to harvester fingers. So, it was required to design a tool for harvesting papaya in order to keep the high quality, increase the quantity and introduce a convenient method in harvesting papaya for farmers. A semi mechanical papaya harvester was designed at Agricultural Machinery and Equipment Laboratory, Syiah Kuala University and then it was evaluated at papaya farming in Alue Rindang Village, Seulimum Sub district, Aceh Besar District from January until March 2010. The tool has dimension by 335 cm in length, 23 cm in width and 5.5 kg in weight. The tool could harvest 222 papaya fruits per hour whereas by using traditional method the farmers could harvest only 133 papaya fruits per hour. Therefore, the use of papaya harvester is promising to improve the quantity and quality of papaya fruits. Keywords: papaya, harvester

Micronutrient Spray Effects on Growth, Yield and Quality of Papaya (Carica papaya L.) Cv. Madhu Bindu

The investigation was undertaken with a view to determine the “Effect of foliar spray of various micronutrients on growth, yield and quality of papaya (Carica papaya L.) cv. Madhu Bindu” and results revealed that the individual application of ZnSO 4 0.5% and borax 0.3% exerted great influence on plant height, stem girth and number of leaves as well as earlier initiation of flower bud and minimum days taken from fruit setting to first harvest. The yield characters i.e. average weight of fruit, number of fruit and yield of fruits per plant with maximum yield per hectare was also recorded maximum with ZnSO4 0.5% and borax 0.3% when the plants sprayed at 30, 60 and 90 days after transplanting. In quality point of view, different levels of ZnSO4 and borax had markedly influenced the quality of papaya fruits i.e., ascorbic acid (mg/100g), total soluble solids (%), reducing sugar (%), non-reducing sugar and total sugar (%).

Effect of packaging materials and storage environment on postharvest quality of papaya fruit.

This experiment was conducted to assess the effects of packaging materials and storage environments on shelf life of papaya fruit (Carica papaya L.). A factorial combination of five packaging materials and two storage environments using randomized complete block design with three replications were used. The papaya fruits were evaluated for weight loss, percentage marketability, firmness, total soluble solids, pH, titratable acidity, ascorbic acid, reducing sugar and total sugar content. The packaged and cooled fruits remained firmer than unpackaged and evaporatively cooled fruits. Higher chemical compositions were recorded in the control fruits stored under ambient conditions during the earlier times of storage. Packaging and cooling maintained the chemical quality of papaya fruits better than the control sample fruits towards the end of storage periods. The evaporatively cooled storage combined with packaging improved the shelf life of papaya fruits by more than two fold. The polyethylene bag packaging combined with evaporatively cooled storage maintained the superior quality of papaya fruit for a period of 21days. This integrated agro-technology is recommended for postharvest loss reduction biotechnology in hot regions.

Efeito do corte como dano mecânico na qualidade e na fisiologia de mamões 'golden'

A redução na qualidade pós-colheita do mamão deve-se em grande parte aos danos mecânicos, especialmente àqueles do tipo corte. O objetivo deste trabalho foi reproduzir este dano mecânico e avaliar os efeitos do número de cortes na qualidade e na fisiologia pós-colheita de mamões 'Golden'. Os cortes foram obtidos com o uso de uma lâmina de aço de 30 mm de comprimento e 5 mm de profundidade. Os tratamentos consistiram na reprodução de 1 a 4 cortes na região mediana dos frutos. Mamões sem cortes foram utilizados como controle. Após a reprodução dos danos, os frutos foram armazenados em câmara a 22ºC e 80-90% de UR por 10 dias. As análises de qualidade foram realizadas a cada dois dias, e as fisiológicas, diariamente. Os resultados demonstraram que a firmeza, o teor de sólidos solúveis e de ácido ascórbico, a atividade respiratória e a produção de etileno foram influenciados pelo número de cortes, de forma que a perda de qualidade dos frutos foi diretamente proporcional ao número de cortes.

EFFECTS OF POSTHARVEST HOT WATER TREATMENT ON PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES OF 'EKSOTIKA' PAPAYA DURING RIPENING

Effects of postharvest hot water treatment (HWT) on the 'Eksotika' papaya fruit quality during ripening were investigated. HWT is a method for fruit fly disinfestation which is a quarantine requirement for the papaya exportation industries. Fruit were harvested at maturity stage Index 2 (green with a tinge of yellow). One group was treated with hot water at 47±1°C for 10 min and another group was untreated. Fruit were left to ripen at ambient temperature (25°C) and were taken into experiment at Index 2 (Harvest Index), Index 4 and Index 5. Physiological changes including peel colour, weight loss, fruit firmness, total soluble solids (TSS) and pH were determined at the three different ripening indices. Biochemical changes including total sugars and total reducing sugars were also investigated. From the results, both treated and untreated fruit showed normal ripening. There were also no significant differences in weight loss, TSS and pH value between the untreated and treated fruit at the three ripening indices. However, the peel colour changes in untreated fruit were delayed by approximately 1-2 days. At Index 5, the treated fruit was firmer than the untreated fruit. The total sugars and total reducing sugars contents showed no significant difference between the two groups at the three different ripening indices. The reducing sugar content was increased and attained highest value at Index 4. Conversely, the non reducing sugar content was decreased during ripening. Although HWT hastened degreening (of peel), cause slightly firmer fruit when ripe, fruit sweetness was remained unchanged and maintained at a good quality. This suggests that postharvest hot water treatment at the selected temperature can maintain postharvest quality of 'Eksotika' papaya fruit and at the same time prevent it from insect infestation.

Estudio de las prácticas de cosecha y poscosecha de la papaya (Carica papaya cv. Maradol), en el Departamento del Huila, Colombia

<p align="left">La calidad de la papaya durante su cultivo y comercialización está afectada por enfermedades como Antracnosis (<em>Colletotrichum gloeosporioides</em>), el virus de la Mancha Anular de la Papaya (VMAP) y por malas prácticas de manejo de la fruta, lo que genera altas pérdidas poscosecha. En esta investigación identificamos y analizamos las prácticas de cosecha y poscosecha de la papaya (<em>Carica papaya </em>cv. Maradol) en el departamento del Huila, Colombia. Hemos identificado algunas de las principales causas de pérdidas del fruto. Realizamos una investigación exploratoria en la que se caracterizaron los eslabones de la cadena productiva de la papaya, considerando actores como productores, transportadores, comercializadores y consumidores, con quienes desarrollamos encuestas y seguimiento de sus actividades. Los resultados obtenidos demuestran que el concepto de calidad no se aplica de manera transversal en los eslabones de la cadena productiva, lo que lleva a realizar prácticas inadecuadas. Encontramos una preferencia por el consumo de papaya Maradol, aunque el 35% de los consumidores no distinguen las variedades al momento de adquirirla. Finalmente, determinamos que es necesario y fundamental implementar buenas prácticas en la cosecha y poscosecha de la papaya, con el fin de conservar su calidad y reducir pérdidas.</p>

Produtividade e qualidade de frutos do mamoeiro em função de tipos e doses de biofertilizantes

Biofertilizers are organic products usually obtained from an anaerobic process, evaluated mainly as phytoprotectors for agriculture, although they can improve fruit production. By this way, a field experiment was carried out in Remígio County, Paraiba State, Brazil, to evaluate the effects of two bovine biofertilizers on yield, medium mass and quality of papaya fruits (Carica papaya L.), ‘Baixinho de Santa Amália’ cultivar. Treatments were distributed in a randomized complete blocks design with three replications and 15 plants in each parcel, in a 2 x 5 factorial arrangement, with two biofertilizers: simple (water and fresh bovine manure) and supermagro (water, fresh bovine manure, macro and micronutrients and a protein mix), applied in soil under liquid form at five volumes, as follows: 0.0; 0.5; 1.0; 1.5; e 2.0 L cave-1. There was no statistical difference between biofertilizers for fruit mass, yield and external and internal fruit quality variables, while between volumes differences were registered for both biofertilizers. The results, except for fruit firmness, registered positive effects of the biofertilizers on ‘Baixinho de Santa Amália’ papaya cultivar in relation to yield and physical and chemical fruit quality.

Chlorophyll fluorescence as a tool to evaluate the ripening of ‘Golden’ papaya fruit

Abstract Fruit classification based on one or more physical or physiological attributes is important to improve quality during storage and marketing. Our objectives were to evaluate changes in chlorophyll fluorescence of papaya fruit ( Carica papaya L. cv. Golden) at different ripeness stages and during the ripening to determine if this non-destructive technique might assist the evaluation of fruit ripeness. Maximal ( F m ), minimal ( F o ), variable ( F v ), variable:maximal ( F v / F m ) and maximal:minimal ( F m / F o ) chlorophyll fluorescence, fruit firmness, and skin color ( H °) were evaluated at three ripeness stages and during the ripening of papaya fruit. Simple and multiple empirical regressions assessed the relationships among all measured parameters. The three ripeness stages were differentiated using the chlorophyll fluorescence parameters. All chlorophyll fluorescence parameters declined with the progress of fruit ripening, where F m and F o showed the best correlation with changes in skin color and fruit firmness. This suggests a relationship between the fluorescence and the level of papaya fruit senescence. Chlorophyll fluorescence decline was probably due to chlorophyll degradation and also to the degree of chloroplast membrane injury due to fruit ripeness and senescence. Chlorophyll fluorescence associated with chloroplast function, declined in parallel with the decline of other quality characteristics during papaya fruit ripening. The use of a single parameter to determine the overall quality of papaya fruit may be unreliable, and the chlorophyll fluorescence technique may be a helpful, complementary, non-destructive technology that can be combined with other quality measurement techniques.

Effects of chitosan and plant extracts on growth of Colletotrichum gloeosporioides, anthracnose levels and quality of papaya fruit

The objectives of this research were to evaluate the in vitro fungicidal effect of chitosan and aqueous extracts of custard apple leaves, papaya leaves and papaya seeds, and the combination of chitosan and plant extracts on the development of Colletotrichum gloeosporioides, which causes anthracnose on papaya. Chitosan at 2.0% and 3.0% had a fungicidal effect on C. gloeosporioides. Extracts alone did not show any fungicidal effect while the combination of 2.5% chitosan with all the tested extracts had a fungistatic rather than fungicidal effect. Changes in the conidial morphology of C. gloeosporioides were observed with 1.5% chitosan concentration after 7 h incubation. For in situ studies, control of anthracnose disease was obtained with 1.5% chitosan applied before C. gloeosporioides inoculation. Phomopsis was most frequently isolated from the non-inoculated fruit. Chitosan applications did not influence the content of total solid solubles or percentage weight loss during the storage of papaya fruit. However, there was a tendency toward greater firmness in fruit treated with the papaya seed extract alone or combined with chitosan.

Irradiation, Stage of Maturity at Harvest, and Storage Temperature during Ripening Affect Papaya Fruit Quality

Solo-type papaya (Carica papaya L.) fruit at the mature green (MG) or one-quarter yellow (QY) stage of maturity were imported through the Port of Miami, Fla., and either irradiated (0.675 kGy) or not irradiated. Fruit condition and quality attributes were determined after ripening to the edible ripe stage at 25 °C before and after storage for 7 days at 10, 12, or 15 °C. The incidence and severity of peel scald was increased by irradiation regardless of storage and ripening regime; however, the degree of severity was dependent on fruit maturity at irradiation. Irradiated QY fruit tended to have the most serious incidence and severity of scald. Mature green fruit ripened at 25 °C without storage had the lowest incidence of fruit with hard areas in the pulp (“lumpy” fruit). The QY fruit generally were second only to irradiated MG fruit stored at 10 °C in incidence of lumpiness. Anthracnose sp. decay and stem-end-rots affected 53% of all fruit. The least decay occurred on fruit ripened at 25 °C without storage, regardless of fruit maturity, and the most decay occurred on QY fruit with or without irradiation. Fruit ripened at 25 °C without storage had more palatable pulp (5.5 N) at the edible ripe stage than did fruit held in storage and then ripened. The effect of fruit maturity or irradiation dose on fruit firmness, however, was dependent on the storage temperature. Mature green fruit ripened at 25 °C lost less weight than did those stored at cold temperatures prior to ripening. We recommend that importers obtain fruit with only a slight break in ground color, and distribute them as rapidly as possible, while maintaining transit/storage temperatures at or above 15 °C with or without exposure to irradiation.

Control of Papaya Ringspot Virus by Cross Protection and Cultivation Techniques.

Papaya ringspot potyvirus (PRSV) is a major limiting factor for economical papaya production in Taiwan. A mild nitrous-induced mutant, HA 6-1, was tested under greenhouse and field conditions to evaluate the potential for control of PRSV. Under the greenhouse conditions, it caused mild or symptomless infection on test plants in the Chenopodiaceae and Cucurbitaceae family and papaya cultivars. Under the greenhouse condition HA 6-1 was tested and illustrated a high degree of protection against the severe PRSV strains of Taiwan. Field trails of crossprotection showed that the protected plants delayed the expression of severe symptoms 1 to 5 months compared with the control. Growing papaya in net-house to protect the vectors transmitting PRSV was extremely effective. The virus incidence was only 0.3% six months after transplanting in a net-house, whereas, 96% of the papaya plants were infected in outside fields. Total yield and quality of papaya fruit harvested in a net-house were much higher than that harvested from control. Today, Taiwan annually has more than 1000 ha of papaya growing under net-houses.