SOME CHEMICAL AND RESPIRATIONAL CHANGES IN THE PAPAYA FRUIT DURING RIPENING, AND THE EFFECTS OF COLD STORAGE ON THESE CHANGES

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Abstract
Ripening of the papaya (Carica papaya), once begun, proceeds rapidly at room temp. Within 3-4 days after the appearance of the first yellow color, the fruit is fully ripe. During this short period, several important changes occur: A large % of the sucrose is hydrolyzed, a climacteric rise in CO2 occurs, the flesh of the fruit changes from a very tough and rubbery to a soft, easily crushed texture, and the color changes from green to yellow. Cold storage at 1.7[degree] C for 11 days stops the ripening process and causes a chill effect so that on removal to room temp. the ripening is not resumed.