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The Ripening of CARICA PAPAYA L. as Affected by 1-Methylcyclopropene (1-MCP)

Author

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  • Protain, S.
  • Wilson, L. A.
  • Mohammed, M.

Abstract

1-MCP is a novel postharvest tool which has been proven to delay ripening and senescence in plant tissues; however its effects on tropical fruits are now being researched. In an attempt to extend shelf life, papaya fruits (cv. 'Tainung #2') were subjected to varying regimens of 1-MCP treatments to determine the best combination of concentration and duration of exposure to 1-MCP. Trials using hot water and thiobendozole were also performed in an attempt to decrease the occurrence of postharvest decay. Fruit were fumigated in airtight plastic containers with 1-MCP, and the effects of the gas were judged using a variety of parameters including ethylene and carbon dioxide evolution, skin colour, and firmness. The most successful treatment (0.05 μΓ1 1-MCP for 15 mins. at 20°C) increased the time to ripening by as many as 8- 10 days. However, this time could be increased if postharvest disease infection could be controlled more effectively.

Suggested Citation

  • Protain, S. & Wilson, L. A. & Mohammed, M., 2004. "The Ripening of CARICA PAPAYA L. as Affected by 1-Methylcyclopropene (1-MCP)," 40th Annual Meeting, July 19-23, 2004, St. Johns, U.S. Virgin Islands 256188, Caribbean Food Crops Society.
    • Handle: RePEc:ags:cfcs04:256188
    DOI: 10.22004/ag.econ.256188
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    Crop Production/Industries;

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