Gas diffusion in ‘Golden’ papaya fruit at different maturity stages
Talita Pereira, Paulo Sergio Gomes de Almeida, Inga Gonçalves de Azevedo, Maura da Cunha, Jurandi Gonçalves de Oliveira, Marcelo Gomes da Silva and Helion Vargas
Postharvest Biology and Technology, Volume 54, Issue 3, December 2009, Pages 123-130
2009
บทคัดย่อ
In this work the gas diffusion of ‘Golden’ papaya fruit (Carica papaya L.) was evaluated as a function of different maturity stages, by using a photoacoustic spectrometer. The maturity stages were characterized by the anatomical changes, membrane integrity, pulp firmness, and skin color. Microstructural analysis was performed by means of light and scanning electron microscopy. A significant decrease in the diffusion rate with ripening was observed. Under the experimental conditions it was found that fruit in maturity stage 0 (less mature) had turgid, regular shape parenchyma cells, and relatively little intercellular spaces. However, fruit in maturation stage 5 (more mature) showed separation of cell walls and pectic substance accumulation into the intercellular spaces. The skin color showed a reduction in hue angle values and an increase in chromaticity parameters a* and b*, characterizing the loss of green color during ripening. A loss of firmness of the pulp was also observed during fruit ripening.