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<p>Papaya, valued globally for therapeutic and nutritional benefits, has a&#xa0;limited shelf life that hampers its market potential and needs to be addressed with greater attention. In this study, papaya fruits were exposed to different ethylene inhibitors <i>viz.</i> salicylic acid (SA), sodium nitroprusside (SNP) and 1‑methylcyclopropene (1-MCP) with the aim of extending its storage life. The combined effect of 1‑MCP and low-temperature (15 ± 1℃) prolonged the storage life of papaya fruits to 25&#xa0;days. This treatment significantly preserved fruit quality by reducing physiological loss in weight three-fold and reducing respiration and ethylene evolution rates two-fold compared to other treatment combinations. Fruit quality parameters such as total soluble solids (14.03°Brix), total sugars (10.07%), titratable acidity (0.3%), and ascorbic acid content (55.61 mg/100 g) were superior in 1‑MCP low-temperature fruits towards the end of the storage period. These findings were further supported by organoleptic evaluations. Thus, 1‑MCP (500 ppb) treatment coupled with low-temperature storage is an effective approach to extend the storability of papaya fruits by an additional 2&#xa0;weeks compared to ambient stored control papaya fruits (10&#xa0;days), allowing them to reach consumers with good sensory qualities and at reasonable prices. Other ethylene inhibitors, i.e., SA and SNP, which are actually synthesis inhibitors, may serve as secondary options for prolonging the postharvest life of papaya, especially at the higher concentrations of 6 mM and 1.5 mM, respectively.</p>

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Synergistic Effects of Ethylene Inhibitors and Cold Storage on the Postharvest Quality of Papaya Fruits

  • 期刊论文

  • 发表日期：

    2025年12月19日

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  • Pavankumar M,
  • Sudhakar Rao D. V.,
  • Vijay Rakesh Reddy Sanikommu,
  • Preethi P.,
  • Vasugi C.,
  • Shivasankara K. S.,
  • Sriram S.

摘要

Papaya, valued globally for therapeutic and nutritional benefits, has a limited shelf life that hampers its market potential and needs to be addressed with greater attention. In this study, papaya fruits were exposed to different ethylene inhibitors viz. salicylic acid (SA), sodium nitroprusside (SNP) and 1‑methylcyclopropene (1-MCP) with the aim of extending its storage life. The combined effect of 1‑MCP and low-temperature (15 ± 1℃) prolonged the storage life of papaya fruits to 25 days. This treatment significantly preserved fruit quality by reducing physiological loss in weight three-fold and reducing respiration and ethylene evolution rates two-fold compared to other treatment combinations. Fruit quality parameters such as total soluble solids (14.03°Brix), total sugars (10.07%), titratable acidity (0.3%), and ascorbic acid content (55.61 mg/100 g) were superior in 1‑MCP low-temperature fruits towards the end of the storage period. These findings were further supported by organoleptic evaluations. Thus, 1‑MCP (500 ppb) treatment coupled with low-temperature storage is an effective approach to extend the storability of papaya fruits by an additional 2 weeks compared to ambient stored control papaya fruits (10 days), allowing them to reach consumers with good sensory qualities and at reasonable prices. Other ethylene inhibitors, i.e., SA and SNP, which are actually synthesis inhibitors, may serve as secondary options for prolonging the postharvest life of papaya, especially at the higher concentrations of 6 mM and 1.5 mM, respectively.