The response of papaya fruits with different harvest maturities on 1-MCP application
The payaya fruits(CV.'Risheng') were used to study the response of papaya fruits with four harvest maturity degrees(90%,80%,70% and 60%) to 1-methylcyclopropene(1-MCP) application.The changes in peel colour,the contents of total soluble solids(TSS),titratable acid(TA) and ascorbic acid(Vc),the physiologies of polygalacturonase(PG) and cellulase(CX) were evaluated.The results showed that the changes in quality and physiology of 90% fruits were remarkable,1-MCP couldn't effectively inhibit the ripening and softening of fruits.However,1-MCP could greatly inhibit the changes in qualities and physiologies of 70% and 60% fruits,and fruits coulnn't soften and turn yellow normally.While 80% fruits treated with 1-MCP could turn yellow normally,but it couldn't soften in ripening stage.It suggested that 90% maturity fruits had little sensitiveness to the treatment of 1-MCP,the softening response of papaya fruits with 80%,70% and 60% maturities treated with 1-MCP were characterized,although 1-MCP had the beneficial effects on maintaining quality of 80%,70% and 60% fruits,the fruits couldn't soften normally,1-MCP had the passtive effects on the quality of flavor and texture.