We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Spatial and Compositional Variations in Fruit Characteristics of Papaya (Carica papaya cv. Tainung No. 2) during Ripening.
- Authors
Chung, Sun Woo; Jang, Yeon Jin; Kim, Seolah; Kim, Seong Cheol
- Abstract
Papaya fruit (Carica papaya) has different degrees of ripening within each fruit, affecting its commercial market value. The fruit characteristics of "Tainung No. 2" Red papaya were investigated at the stem-end, middle, and calyx-end across 3 ripening stages and categorized based on fruit skin coloration: unripe at 16 weeks after anthesis (WAA), half-ripe at 18 WAA, and full-ripe at 20 WAA. The fruits maintained an elliptical shape during ripening with a ratio of 2.36 of the length to the width. The peel and pulp color changed from green to white to yellow during ripening, regardless of the three parts. In the pulp, soluble solid contents increased, and firmness decreased during ripening but did not differ among the three parts. Individual nutrient contents, including metabolites and minerals, changed dynamically between the ripening stages and fruit parts. Total carbohydrates and proteins, N, and K, were accumulated more at the stem-end during ripening; meanwhile, fructose, glucose, Mg, and Mn were accumulated more at the calyx-end. In the principal component analysis, ripening stages and fruit parts were distinctly determined by the first and second principal components, respectively. Understanding the nutrient and metabolite dynamics during ripening and their distribution within the fruit can help optimize cultivation practices, enhance fruit quality, and ultimately benefit both growers and consumers.
- Subjects
PAPAYA; FRUIT; FRUIT skins; SPATIAL variation; FRUIT ripening; PRINCIPAL components analysis
- Publication
Plants (2223-7747), 2023, Vol 12, Issue 7, p1465
- ISSN
2223-7747
- Publication type
Article
- DOI
10.3390/plants12071465