Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment
‘Frangi’ papaya is a F1 hybrid cultivar produced by Malaysian Agrifood Corporation Bhd in 2006. Since then, ‘Frangi’ papaya is a new hybrid and its physiology may differ from another cultivars. Several importer countries, such as Japan and China, have made the vapour heat treatment (VHT) an export r...
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| Format: | Article |
| Language: | English |
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Instituto Agronomico
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73808/1/PAPAYA.pdf |
| _version_ | 1796979635471253504 |
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| author | Hasan, Fatimahtul Hazwani Tajidin, Nor Elliza Ahmad, Siti Hajar Tengku Muda Mohamed, Mahmud Abdul Shukor, Nur Indah |
| author_facet | Hasan, Fatimahtul Hazwani Tajidin, Nor Elliza Ahmad, Siti Hajar Tengku Muda Mohamed, Mahmud Abdul Shukor, Nur Indah |
| author_sort | Hasan, Fatimahtul Hazwani |
| collection | UPM |
| description | ‘Frangi’ papaya is a F1 hybrid cultivar produced by Malaysian Agrifood Corporation Bhd in 2006. Since then, ‘Frangi’ papaya is a new hybrid and its physiology may differ from another cultivars. Several importer countries, such as Japan and China, have made the vapour heat treatment (VHT) an export requirement for disinfestation of fruit flies in Malaysia. The exporting country is also required to carry out ripening treatments with ethylene before export. Therefore, the objective of this work was to determine the effects of maturity stages (4, 5 and 6) and ethylene treatments on ripening characteristics of vapour heat treated papaya during storage at 25 °C. Papaya fruits were treated with VHT systems. After VHT, the fruits were exposed with 100 µL.L–1 ethylene gas at 20 °C for 24 h. Non-ethylene treated fruits (control) were kept separately at 20 °C for 24 h. After 24 h, the fruits were removed from the ripening rooms, and stored at 25 °C. The ripening characteristics of fruits that reached maturity stages 4, 5, and 6 were recorded. Results showed that the fruits ripened normally at 25 °C with or without ethylene following VHT with respect to peel and pulp color, edible firmness and soluble solids concentration (SSC). Fruits at maturity stage 5 were considered at the edible stage by taking into account the firmness, SSC, titratable acidity, and ascorbic acid contents. It is recommended that no ethylene treatment is needed to ripen vapour heat treated fruits, since the ethylene treatment did not affect the ripening process of the fruits. |
| first_indexed | 2024-03-06T10:11:47Z |
| format | Article |
| id | upm.eprints-73808 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:11:47Z |
| publishDate | 2018 |
| publisher | Instituto Agronomico |
| record_format | dspace |
| spelling | upm.eprints-738082021-07-15T22:02:11Z http://psasir.upm.edu.my/id/eprint/73808/ Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment Hasan, Fatimahtul Hazwani Tajidin, Nor Elliza Ahmad, Siti Hajar Tengku Muda Mohamed, Mahmud Abdul Shukor, Nur Indah ‘Frangi’ papaya is a F1 hybrid cultivar produced by Malaysian Agrifood Corporation Bhd in 2006. Since then, ‘Frangi’ papaya is a new hybrid and its physiology may differ from another cultivars. Several importer countries, such as Japan and China, have made the vapour heat treatment (VHT) an export requirement for disinfestation of fruit flies in Malaysia. The exporting country is also required to carry out ripening treatments with ethylene before export. Therefore, the objective of this work was to determine the effects of maturity stages (4, 5 and 6) and ethylene treatments on ripening characteristics of vapour heat treated papaya during storage at 25 °C. Papaya fruits were treated with VHT systems. After VHT, the fruits were exposed with 100 µL.L–1 ethylene gas at 20 °C for 24 h. Non-ethylene treated fruits (control) were kept separately at 20 °C for 24 h. After 24 h, the fruits were removed from the ripening rooms, and stored at 25 °C. The ripening characteristics of fruits that reached maturity stages 4, 5, and 6 were recorded. Results showed that the fruits ripened normally at 25 °C with or without ethylene following VHT with respect to peel and pulp color, edible firmness and soluble solids concentration (SSC). Fruits at maturity stage 5 were considered at the edible stage by taking into account the firmness, SSC, titratable acidity, and ascorbic acid contents. It is recommended that no ethylene treatment is needed to ripen vapour heat treated fruits, since the ethylene treatment did not affect the ripening process of the fruits. Instituto Agronomico 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73808/1/PAPAYA.pdf Hasan, Fatimahtul Hazwani and Tajidin, Nor Elliza and Ahmad, Siti Hajar and Tengku Muda Mohamed, Mahmud and Abdul Shukor, Nur Indah (2018) Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment. Bragantia, 77 (2). 372 - 384. ISSN 0006-8705; ESSN: 1678-4499 https://www.scielo.br/j/brag/a/LNvgypBVpJSByf9LxqSBR7s/abstract/?lang=en 10.1590/1678-4499.105 |
| spellingShingle | Hasan, Fatimahtul Hazwani Tajidin, Nor Elliza Ahmad, Siti Hajar Tengku Muda Mohamed, Mahmud Abdul Shukor, Nur Indah Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment |
| title | Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment |
| title_full | Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment |
| title_fullStr | Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment |
| title_full_unstemmed | Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment |
| title_short | Ripening characteristics of vapour heat treated 'frangi' papaya (Carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment |
| title_sort | ripening characteristics of vapour heat treated frangi papaya carica papaya l cv frangi as affected by maturity stages and ethylene treatment |
| url | http://psasir.upm.edu.my/id/eprint/73808/1/PAPAYA.pdf |
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