Effect of intermittent warming on the reduction of chilling injury and physiological changes of 'Khakdum' papaya (Carica papaya L.)

摘要

The effect of intermittent warming on the reduction of chilling injury and physiological changes of'Khakdum' papayas were studied. Fruit were subjected to 5 deg C, 15 deg C, or intermittent warming conditions at 15 deg C or 20 deg C for 3 days and transferred to 5 deg C for 2 days. The warming treatments were repeated for two cycles and then stored at 5 deg C until the end of storage. The fruit stored at 5 deg C showed a greater extent of the chilling injury pitting symptom and remained unripe when transferred to room temperature. The fruit stored at 15 deg C showed no symptoms of chilling injury. Intermittent warming reduced chilling injury symptoms when compared to the fruit stored at 5 deg C. Furthermore, intermittently warmed fruit had normal peel colour development, and polyamine contents were higher than chilled fruit. Fruit intermittently warmed at 15 deg C had a longer storage life that fruit intermittently warmed at 20 deg C, but both conditions gave similar results in reducing chilling injury symptoms.