Delayed softening of papaya (Carica papaya L. cv. Sekaki) fruit by 1-methylcyclopropene (1-MCP) during ripening at ambient and low temperature storage conditions

Azhane Ahmad, Zainon Mohd Ali, Zamri Zainal

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Ripening of climacteric fruit such as papaya (Carica papaya L. cv.Sekaki) fruit depends on the ethylene action which later accompanied by softening process that can influence postharvest quality and storability of the fruit. Ethylene action inhibitors, 1-Methylcyclopropene (1-MCP) has been found to inhibit ethylene action and thus it can delay the fruit ripening process. The effects of 1-MCP on softening related changes were determined through skin color, weight loss, fruit firmness and activities of the cell wall degrading enzymes including α-galactosidase, β-galactosidase and pectinmethylesterase (PME) during ripening. In this study, fruit were treated with 90 ppb concentration of 1-MCP gaseous vapors for 12 hours in airtight container maintained at 20 °C. After treatments the fruit were randomly divided into two different storage temperature conditions; ambient temperature (28 °C) and low temperature (10 °C). Papayas at 10 °C conditions were packaged in polyethylene plastic stored for 4 weeks (28 days) and taken out on day 29 and left to ripen at ambient temperature (28 °C).Fruit treated with 1-MCP experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared to the fruit without 1-MCP treatment. As softening progressed, activity of the cell wall degrading enzymes in fruit without 1-MCP treatment increased significantly coincident with a rapid declined in fruit firmness for both storage conditions. With 1-MCP, fruit demonstrated a delay in activity of cell wall degrading enzymes but continued to increase until 100 % yellow. Furthermore, the treated 1-MCP papaya fruit stored at 10 °C can retain shelf life for 5 days at ambient temperature without any spoilage from chilling injury (CI).Thus it may be concluded that the 1-MCP treatment may aid in delaying the softening process and further storage at low temperature extended the postharvest life and maintained the quality of the papaya fruit.

Original languageEnglish
Pages (from-to)750-757
Number of pages8
JournalAustralian Journal of Crop Science
Volume7
Issue number6
Publication statusPublished - May 2013

Fingerprint

Carica papaya
1-methylcyclopropene
storage conditions
ripening
fruits
temperature
papayas
galactosidases
firmness
ethylene
ambient temperature
cell walls
storage quality
weight loss
enzymes
color
chilling injury
pectinesterase
spoilage
vapors

Keywords

  • 1-methylcyclopropene (1-MCP)
  • Carica papaya
  • Cell wall degrading enzymes
  • Firmness
  • Softening related changes

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Plant Science

Cite this

@article{46bcac3d62df4067a393cf3784afb275,
title = "Delayed softening of papaya (Carica papaya L. cv. Sekaki) fruit by 1-methylcyclopropene (1-MCP) during ripening at ambient and low temperature storage conditions",
abstract = "Ripening of climacteric fruit such as papaya (Carica papaya L. cv.Sekaki) fruit depends on the ethylene action which later accompanied by softening process that can influence postharvest quality and storability of the fruit. Ethylene action inhibitors, 1-Methylcyclopropene (1-MCP) has been found to inhibit ethylene action and thus it can delay the fruit ripening process. The effects of 1-MCP on softening related changes were determined through skin color, weight loss, fruit firmness and activities of the cell wall degrading enzymes including α-galactosidase, β-galactosidase and pectinmethylesterase (PME) during ripening. In this study, fruit were treated with 90 ppb concentration of 1-MCP gaseous vapors for 12 hours in airtight container maintained at 20 °C. After treatments the fruit were randomly divided into two different storage temperature conditions; ambient temperature (28 °C) and low temperature (10 °C). Papayas at 10 °C conditions were packaged in polyethylene plastic stored for 4 weeks (28 days) and taken out on day 29 and left to ripen at ambient temperature (28 °C).Fruit treated with 1-MCP experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared to the fruit without 1-MCP treatment. As softening progressed, activity of the cell wall degrading enzymes in fruit without 1-MCP treatment increased significantly coincident with a rapid declined in fruit firmness for both storage conditions. With 1-MCP, fruit demonstrated a delay in activity of cell wall degrading enzymes but continued to increase until 100 {\%} yellow. Furthermore, the treated 1-MCP papaya fruit stored at 10 °C can retain shelf life for 5 days at ambient temperature without any spoilage from chilling injury (CI).Thus it may be concluded that the 1-MCP treatment may aid in delaying the softening process and further storage at low temperature extended the postharvest life and maintained the quality of the papaya fruit.",
keywords = "1-methylcyclopropene (1-MCP), Carica papaya, Cell wall degrading enzymes, Firmness, Softening related changes",
author = "Azhane Ahmad and Ali, {Zainon Mohd} and Zamri Zainal",
year = "2013",
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journal = "Australian Journal of Crop Science",
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T1 - Delayed softening of papaya (Carica papaya L. cv. Sekaki) fruit by 1-methylcyclopropene (1-MCP) during ripening at ambient and low temperature storage conditions

AU - Ahmad, Azhane

AU - Ali, Zainon Mohd

AU - Zainal, Zamri

PY - 2013/5

Y1 - 2013/5

N2 - Ripening of climacteric fruit such as papaya (Carica papaya L. cv.Sekaki) fruit depends on the ethylene action which later accompanied by softening process that can influence postharvest quality and storability of the fruit. Ethylene action inhibitors, 1-Methylcyclopropene (1-MCP) has been found to inhibit ethylene action and thus it can delay the fruit ripening process. The effects of 1-MCP on softening related changes were determined through skin color, weight loss, fruit firmness and activities of the cell wall degrading enzymes including α-galactosidase, β-galactosidase and pectinmethylesterase (PME) during ripening. In this study, fruit were treated with 90 ppb concentration of 1-MCP gaseous vapors for 12 hours in airtight container maintained at 20 °C. After treatments the fruit were randomly divided into two different storage temperature conditions; ambient temperature (28 °C) and low temperature (10 °C). Papayas at 10 °C conditions were packaged in polyethylene plastic stored for 4 weeks (28 days) and taken out on day 29 and left to ripen at ambient temperature (28 °C).Fruit treated with 1-MCP experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared to the fruit without 1-MCP treatment. As softening progressed, activity of the cell wall degrading enzymes in fruit without 1-MCP treatment increased significantly coincident with a rapid declined in fruit firmness for both storage conditions. With 1-MCP, fruit demonstrated a delay in activity of cell wall degrading enzymes but continued to increase until 100 % yellow. Furthermore, the treated 1-MCP papaya fruit stored at 10 °C can retain shelf life for 5 days at ambient temperature without any spoilage from chilling injury (CI).Thus it may be concluded that the 1-MCP treatment may aid in delaying the softening process and further storage at low temperature extended the postharvest life and maintained the quality of the papaya fruit.

AB - Ripening of climacteric fruit such as papaya (Carica papaya L. cv.Sekaki) fruit depends on the ethylene action which later accompanied by softening process that can influence postharvest quality and storability of the fruit. Ethylene action inhibitors, 1-Methylcyclopropene (1-MCP) has been found to inhibit ethylene action and thus it can delay the fruit ripening process. The effects of 1-MCP on softening related changes were determined through skin color, weight loss, fruit firmness and activities of the cell wall degrading enzymes including α-galactosidase, β-galactosidase and pectinmethylesterase (PME) during ripening. In this study, fruit were treated with 90 ppb concentration of 1-MCP gaseous vapors for 12 hours in airtight container maintained at 20 °C. After treatments the fruit were randomly divided into two different storage temperature conditions; ambient temperature (28 °C) and low temperature (10 °C). Papayas at 10 °C conditions were packaged in polyethylene plastic stored for 4 weeks (28 days) and taken out on day 29 and left to ripen at ambient temperature (28 °C).Fruit treated with 1-MCP experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared to the fruit without 1-MCP treatment. As softening progressed, activity of the cell wall degrading enzymes in fruit without 1-MCP treatment increased significantly coincident with a rapid declined in fruit firmness for both storage conditions. With 1-MCP, fruit demonstrated a delay in activity of cell wall degrading enzymes but continued to increase until 100 % yellow. Furthermore, the treated 1-MCP papaya fruit stored at 10 °C can retain shelf life for 5 days at ambient temperature without any spoilage from chilling injury (CI).Thus it may be concluded that the 1-MCP treatment may aid in delaying the softening process and further storage at low temperature extended the postharvest life and maintained the quality of the papaya fruit.

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