Food irradiation is one of the most promising treatments that can be utilized for fruits desinfestation and extension of shelf life. The authors studied the influence of 0,5 kGy of Gamma irradiation on the soluble carbohydrates composition of papaya (Carica papaya L. cv. Solo) fruit, and on sucrose metabolizing enzymes: sucrose synthase (SS), sucrose-phosphate synthase (SPS), acid and neutral invertases activities, during ripening. The results demonstred that ethylene production, total soluble sugars, sucrose content, and sucrose-phosphate synthase and invertases activities were affected by irradiation, but not respiration, glucose and fructose content, and SS activity.
papaya; gamma irradiation; sucrose; sucrose synthase; sucrose-phosphate synthase; invertases