Effect of Humidity-Triggered Controlled-Release 1-Methylcyclopropene (1-MCP) on Postharvest Quality of Papaya Fruit

Papaya (Carica papaya L.) is a valuable economic crop that is widely cultivated in tropical and subtropical regions but has a short storage and shelf life. Exploring effective strategies to improve the postharvest quality of papaya is important. This study explored the effect of humidity-triggered controlled-release 1-methylcyclopropene (1-MCP) sheets on the postharvest quality of papaya fruit. 'Rainbow' papayas underwent cold storage at 10 +/- 0.5 degrees C, RH 85% +/- 2% for 14 days, and then were transferred to 20 +/- 0.5 degrees C, RH 85% +/- 2% for 10 days to simulate shelf life. The 1-MCP sheets were cut into different sizes and placed in storage containers in advance to create corresponding concentrations at 0.5, 1.0, 2.0, and 4.0 ppm. Results showed that 1-MCP treatment inhibited fruit softening, and reduced weight loss and peel color deterioration without causing any physiological disorders. The 1.0-2.0 ppm 1-MCP-treated fruit received the highest score for papaya flavor and sweetness respectively and the lowest score for off-flavor. The humidity-triggered controlled-release 1-MCP sheets are effective and convenient, and they can serve as an important tool for regulating postharvest papaya ripening with economic benefits.

Automated summary

This study explored the effect of humidity-triggered controlled-release 1-methylcyclopropene (1-MCP) sheets on the postharvest quality of papaya fruit. The results showed that 1-MCP treatment inhibited fruit softening, reduced weight loss and peel color deterioration without causing any physiological disorders. The 1.0-2.0 ppm 1-MCP-treated fruit received the highest score for papaya flavor and sweetness respectively and the lowest score for off-flavor. The humidity-triggered controlled-release 1-MCP sheets are effective and convenient, and they can serve as an important tool for regulating postharvest papaya ripening with economic benefits.