Relationships Between Physical–Chemical Parameters and Physiological Maturation Stages of Formosa Papaya Growing in a Tropical Semiarid Climate

The objective of this study was to evaluate the physicochemical characteristics of 'Tainung 01' papaya fruit, identify its maturation stage, and recommend its commercial harvest point in a tropical semiarid climate. Fruits in different stages of development were harvested throughout the 4.5 months to evaluate their growth. After harvesting, the fruits were evaluated for their physicochemical characteristics. The experimental design used for the growth studies of the fruit was completely randomized, with five replicates, each repetition being composed of three fruits. It was verified that physiological maturity was reached at 130 days after effective fruiting (DAEF), with values of soluble solids > 11^oBrix, which is considered ideal for fruit commercialization by the 'Formosa' cultivar. At 123 DAEF, the physical–chemical parameters indicated that the fruits had reached physiological maturity, but they remained green and shriveled when stored at room temperature.