| Autor: |
Fabi JP; Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Avenida Lineu Prestes 580, Bloco 14, CEP 05508-900, São Paulo, SP, Brazil., Cordenunsi BR, de Mattos Barreto GP, Mercadante AZ, Lajolo FM, Oliveira do Nascimento JR |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of agricultural and food chemistry [J Agric Food Chem] 2007 Jul 25; Vol. 55 (15), pp. 6118-23. Date of Electronic Publication: 2007 Jun 30. |
| DOI: |
10.1021/jf070903c |
| Abstrakt: |
Ripening affects the quality and nutritional contents of fleshy fruits, and papayas are climacteric fruits very susceptible to postharvest losses due to the fast softening caused by ethylene. This paper reports the changes in respiration, ethylene production, and pulp color and firmness, along with the contents of soluble sugars and major carotenoids, during ripening of 'Golden' papaya, an important Brazilian cultivar that has been exported to North American and European markets. The results obtained for nontreated and ethylene- or 1-MCP-treated papaya suggest that 1-MCP can decrease the quality of treated fruit and that even the use of ethylene for triggering or inducing homogeneous ripening can result in lower quality when compared to that of fruit allowed to ripe naturally. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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