Effects of storage at subambient temperatures on ripening of Australian papaya

Abstract

Summary. Australian papaya fruit were held at temperatures from 5 to 15°C for 7–21 days then at ambient temperature (20°C). No fruit ripened while at subambient temperatures but all showed a longer total time to ripen than fruit held continuously at 20°C, with the delay in ripening related to the time and extent of subambient temperature exposure. However, ripe fruit with increasing exposure to subambient temperature showed decreasing levels of yellow skin colour and increasing chilling injury symptoms. An increasing proportion of fruit failed to ripen due to the prior onset of rotting. Fruit stored continuously at 17°C showed delayed ripening over fruit held at 20°C and exhibited reduced development of yellow skin colour. The results have implications for the efficient marketing of papaya in southern Australia during the winter.