Abstract

JACOMINO, Angelo Pedro; KLUGE, Ricardo Alfredo; BRACKMANN, Auri  and  CASTRO, Paulo Roberto de Camargo e. Ripening and senescence of papaya with 1-methilcyclopropene. Sci. agric. (Piracicaba, Braz.) [online]. 2002, vol.59, n.2, pp. 303-308. ISSN 0103-9016.  http://dx.doi.org/10.1590/S0103-90162002000200015.

Papaya (Carica papaya L.) fruits are highly perishable due the fast ripening after harvest. The search for techniques that extend the shelf life and reduce the post-harvest losses is desirable. In this study, papaya 'Sunrise Solo' fruits were harvested in two ripening stages (green and ripe) and treated with the competitive ethylene antagonist 1-methycyclopropene (1-MCP) at concentrations of 0, 30, 90 or 270 nL L^-1 for 12 h at 20^oC followed by storage at room temperature (20^oC) during eight days. Application of 1-MCP (90 or 270 nL L^-1) delayed degreening decay. Green fruits treated with 1-MCP (270 nL L^-1) presented higher firmness in relation to control fruits. 1-MCP did not affect the soluble solids of fruits. The respiration rate and ethylene production were lower in fruits treated with 1-MCP (90 or 270 nL L^-1) in both ripening stages. 1-MCP extended the shelf life of green fruits from four to six days and the shelf life of ripe fruits from two to four days. The 1-MCP was efficient to delay the ripening of papayas extending their shelf life

Keywords : Carica papaya; 1-MCP; ethylene; firmness; storage.