Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 28, Issue 3, Pages 361-370Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0925-5214(02)00200-4
Keywords
papaya; methyl jasmonate; film packaging; fungal decay; Anthracnose; chilling injury
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Exposure of papaya (Carica papaya L., cv. Sunrise) fruit to methyl jasmonate (MJ) vapors (10(-5) or 10(-4) M) for 16 h at 20degreesC inhibited fungal decay and reduced chilling injury development and loss of firmness during storage for 14-32 days at 10degreesC and 4 days shelf life at 20degreesC. MJ-treated fruit also retained higher organic acids than the control fruit. Low density polyethylene film packaging prevented water loss and further loss of firmness as well as inhibiting yellowing (b* values) of papaya fruit. The modified atmosphere created (3-5 kPa O-2 and 6-9 kPa CO2) inside the package did not induce any off-flavor development during storage at 10degreesC. The postharvest quality of papaya was enhanced significantly by combining the MJ-treatments and MAP. Use of MJ at 10(-5) M with MAP is beneficial to maintaining postharvest quality of papaya during low temperature storage and shelf-life period. (C) 2002 Elsevier Science B.V. All rights reserved.
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