Changes in physiology, composition and sensory characteristics of Australian papaya during ripening

Abstract

Australian papaya fruit were held at 20, 25 and 30°C and physico-chemical and sensory changes occurring during ripening observed. Fruit at 20°C showed a respiratory climacteric after about 5 days at which time peel colour was 20-50% yellow. The peak in ethylene production occurred about 1 day after the climacteric. The major physico-chemical changes were increases in ascorbic acid and total carotene, and a decrease in benzyl isothiocyanate (BITC). Maximum sensory characteristics were attained 2 days after peel showed a full yellow colour. Fruit held at 25 and 30°C ripened faster, had higher concentrations of total carotene and ascorbic acid, firmer flesh texture, a lower BITC level, more intense yellow peel colour and more acceptable eating attributes. Australian papaya would therefore be more acceptable to consumers if ripened at elevated temperatures rather than at 20°C.