Facanha, Rafaela Vieira published the artcileCombined application of ethylene and 1-methylcyclopropene on ripening and volatile compound production of ‘Golden’ papaya, Safety of Methyl octanoate, the main research area is papaya ethylene methylcyclopropene ripening volatile compound.
Papaya (Carica papaya L.) fruit are consumed worldwide, but they are highly perishable. The effects of the application of 1-methylcyclopropene (1-MCP) with and without ethylene on ‘Golden’ papaya ripening and production of volatile compounds responsible for aroma. Fruit were treated with 2.5 μl L-1 ethylene and/or 100 nL L-1 of 1-MCP for 12 h as follows: I) control, II) ethylene, III) 1-MCP, IV) ethylene + 1-MCP (simultaneous), V) ethylene followed by application of 1-MCP at a 12 h interval and VI) ethylene + 1-MCP without any interval. Pulp firmness, skin color, skin chlorophyll content, skin and pulp carotenoids, ethylene production, respiratory activity, internal ethylene concentration (IEC), pectin Me esterase (PME) activity, 1-carboxylic acid-1-aminocyclopropane oxidase (ACC oxidase) activity and volatile compounds were measured. Fruit were stored at 22 °C, with anal. of volatile compounds performed until day 8 and all others until day 6. Fruit treated with only 1-MCP developed rubberized pulp. Fruit treated simultaneously with ethylene and 1-MCP reached desirable firmness for consumption by day 6. Co-application of 1-MCP + ethylene promoted chlorophyll degradation A consistent increase in ethylene production in 1-MCP-treated fruit above those observed in control fruit and in fruit treated with ethylene only was observed In relation to volatile compounds, linalool and its oxides were affected less by 1-MCP treatment, with or without ethylene, on days 2 and 6, and did not affect fruit flavor.
Postharvest Biology and Technology published new progress about Carica papaya. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Safety of Methyl octanoate.
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