Staff View: Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment

Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment

‘Frangi’ papaya is a F1 hybrid cultivar produced by Malaysian Agrifood Corporation Bhd in 2006. Since then, ‘Frangi’ papaya is a new hybrid and its physiology may differ from another cultivars. Several importer countries, such as Japan and China, have made the vapour heat treatment (VHT) an export r...

Full description

Saved in:

Bibliographic Details
Main Authors:	Fatimahtul Hazwani Hasan, Nor Eliza Tajidin, Siti Hajar Ahmad, Mahmud Tengku Muda Mohamed, Nur Indah Abdul Shukor
Format:	Article
Language:	English
Published:	2018
Subjects:	S Agriculture (General) SB Plant culture
Online Access:	https://eprints.ums.edu.my/id/eprint/23981/1/Ripening%20characteristics%20of%20vapour%20heat%20treated%20%E2%80%98Frangi%E2%80%99%20papaya%20%28Carica%20papaya%20L.%20cv.%20Frangi%29%20as%20affected%20by%20maturity%20stages%20and%20ethylene%20treatment.pdf https://eprints.ums.edu.my/id/eprint/23981/ http://dx.doi.org/10.1590/1678-4499.105
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my.ums.eprints.23981
record_format	eprints
spelling	my.ums.eprints.239812019-11-05T00:42:38Z https://eprints.ums.edu.my/id/eprint/23981/ Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment Fatimahtul Hazwani Hasan Nor Eliza Tajidin Siti Hajar Ahmad Mahmud Tengku Muda Mohamed Nur Indah Abdul Shukor S Agriculture (General) SB Plant culture ‘Frangi’ papaya is a F1 hybrid cultivar produced by Malaysian Agrifood Corporation Bhd in 2006. Since then, ‘Frangi’ papaya is a new hybrid and its physiology may differ from another cultivars. Several importer countries, such as Japan and China, have made the vapour heat treatment (VHT) an export requirement for disinfestation of fruit flies in Malaysia. The exporting country is also required to carry out ripening treatments with ethylene before export. Therefore, the objective of this work was to determine the effects of maturity stages (4, 5 and 6) and ethylene treatments on ripening characteristics of vapour heat treated papaya during storage at 25 °C. Papaya fruits were treated with VHT systems. After VHT, the fruits were exposed with 100 µL.L–1 ethylene gas at 20 °C for 24 h. Non-ethylene treated fruits (control) were kept separately at 20 °C for 24 h. After 24 h, the fruits were removed from the ripening rooms, and stored at 25 °C. The ripening characteristics of fruits that reached maturity stages 4, 5, and 6 were recorded. Results showed that the fruits ripened normally at 25 °C with or without ethylene following VHT with respect to peel and pulp color, edible firmness and soluble solids concentration (SSC). Fruits at maturity stage 5 were considered at the edible stage by taking into account the firmness, SSC, titratable acidity, and ascorbic acid contents. It is recommended that no ethylene treatment is needed to ripen vapour heat treated fruits, since the ethylene treatment did not affect the ripening process of the fruits. 2018 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/23981/1/Ripening%20characteristics%20of%20vapour%20heat%20treated%20%E2%80%98Frangi%E2%80%99%20papaya%20%28Carica%20papaya%20L.%20cv.%20Frangi%29%20as%20affected%20by%20maturity%20stages%20and%20ethylene%20treatment.pdf Fatimahtul Hazwani Hasan and Nor Eliza Tajidin and Siti Hajar Ahmad and Mahmud Tengku Muda Mohamed and Nur Indah Abdul Shukor (2018) Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment. Bragantia, 77 (2). pp. 372-384. ISSN 0006-8705 http://dx.doi.org/10.1590/1678-4499.105
institution	Universiti Malaysia Sabah
building	UMS Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Sabah
content_source	UMS Institutional Repository
url_provider	http://eprints.ums.edu.my/
language	English
topic	S Agriculture (General) SB Plant culture
spellingShingle	S Agriculture (General) SB Plant culture Fatimahtul Hazwani Hasan Nor Eliza Tajidin Siti Hajar Ahmad Mahmud Tengku Muda Mohamed Nur Indah Abdul Shukor Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment
description	‘Frangi’ papaya is a F1 hybrid cultivar produced by Malaysian Agrifood Corporation Bhd in 2006. Since then, ‘Frangi’ papaya is a new hybrid and its physiology may differ from another cultivars. Several importer countries, such as Japan and China, have made the vapour heat treatment (VHT) an export requirement for disinfestation of fruit flies in Malaysia. The exporting country is also required to carry out ripening treatments with ethylene before export. Therefore, the objective of this work was to determine the effects of maturity stages (4, 5 and 6) and ethylene treatments on ripening characteristics of vapour heat treated papaya during storage at 25 °C. Papaya fruits were treated with VHT systems. After VHT, the fruits were exposed with 100 µL.L–1 ethylene gas at 20 °C for 24 h. Non-ethylene treated fruits (control) were kept separately at 20 °C for 24 h. After 24 h, the fruits were removed from the ripening rooms, and stored at 25 °C. The ripening characteristics of fruits that reached maturity stages 4, 5, and 6 were recorded. Results showed that the fruits ripened normally at 25 °C with or without ethylene following VHT with respect to peel and pulp color, edible firmness and soluble solids concentration (SSC). Fruits at maturity stage 5 were considered at the edible stage by taking into account the firmness, SSC, titratable acidity, and ascorbic acid contents. It is recommended that no ethylene treatment is needed to ripen vapour heat treated fruits, since the ethylene treatment did not affect the ripening process of the fruits.
format	Article
author	Fatimahtul Hazwani Hasan Nor Eliza Tajidin Siti Hajar Ahmad Mahmud Tengku Muda Mohamed Nur Indah Abdul Shukor
author_facet	Fatimahtul Hazwani Hasan Nor Eliza Tajidin Siti Hajar Ahmad Mahmud Tengku Muda Mohamed Nur Indah Abdul Shukor
author_sort	Fatimahtul Hazwani Hasan
title	Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment
title_short	Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment
title_full	Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment
title_fullStr	Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment
title_full_unstemmed	Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment
title_sort	ripening characteristics of vapour heat treated ‘frangi’ papaya (carica papaya l. cv. frangi) as affected by maturity stages and ethylene treatment
publishDate	2018
url	https://eprints.ums.edu.my/id/eprint/23981/1/Ripening%20characteristics%20of%20vapour%20heat%20treated%20%E2%80%98Frangi%E2%80%99%20papaya%20%28Carica%20papaya%20L.%20cv.%20Frangi%29%20as%20affected%20by%20maturity%20stages%20and%20ethylene%20treatment.pdf https://eprints.ums.edu.my/id/eprint/23981/ http://dx.doi.org/10.1590/1678-4499.105
_version_	1760230181072535552
score	13.211869

Ripening characteristics of vapour heat treated ‘Frangi’ papaya (Carica papaya L. cv. Frangi) as affected by maturity stages and ethylene treatment

Similar Items