Field and post-harvest requirements for optimizing Carica papaya L fruit yields
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Carica papaya L fruit (pawpaw) is a growing
export crop due to its high demand. Success of this crop in
the global market requires extended shelf-life of the fruit.
This study assessed fruit firmness and colour change as
time-related factors for harvesting in conjunction with the
effects of pre-treatment with heat, chlorine or salt solution
and storage conditions on the shelf-life of pawpaw. Two
hundred and fifty pawpaw trees were studied from bloom to
harvest in two fruiting seasons. Number of fruits per tree at
peak fruiting, proportion of matured to immature fruits and
number of harvest visits were recorded. Fruits were
handpicked and only certified healthy fruits were studied
for quality and acceptability. Range of matured fruits on
trees was 8-25 with average per harvest of 5 fruits per tree.
The proportion of matured to immature fruits at each
harvest visit was 2:3. Harvested fruits that have not attained
full maturity indicated by first colour break either failed to
ripe or ripen unevenly. Matured fruits with early sign of
ripening preserved for 3-7 and 9-12 days at 27-32° C and 19-
230 C respectively. Treatments with salt solution prior
storage produced poorly ripe and disfigured fruits and
encouraged the growth of moulds (Aspergillus spp.,
Penicillium spp., Mucor spp., Colletotrichum gloeosporoides,
Alternaria spp., Rhizopus stolonifer). Heat treatment and dip
in chlorine water gave the upper range of shelf-life. Timing
of harvest, post-harvest handling and storage at low
temperature are critical in determining the post-harvest
shelf-life of C. papaya fruits.
Keywords
QH301 Biology