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Volume 7 Issue 3
Sep.  2016
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Article Navigation >  Journal of Tropical Biology  > 2016  >  7(3): 332-337

HE Yingdui, JING Tao, WANG Lixia, LIU Yongxia, DING Zheli, HAN Lina, LIN Zhu, WANG Bizun. Changes in Fruit Quality and Pericarp Pigment of Papaya during Storage[J]. Journal of Tropical Biology, 2016, 7(3): 332-337. doi: 10.15886/j.cnki.rdswxb.2016.03.009
Citation: HE Yingdui, JING Tao, WANG Lixia, LIU Yongxia, DING Zheli, HAN Lina, LIN Zhu, WANG Bizun. Changes in Fruit Quality and Pericarp Pigment of Papaya during Storage[J]. Journal of Tropical Biology, 2016, 7(3): 332-337. doi: 10.15886/j.cnki.rdswxb.2016.03.009
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Changes in Fruit Quality and Pericarp Pigment of Papaya during Storage

doi: 10.15886/j.cnki.rdswxb.2016.03.009

  • 1. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 570102;

  • 2. College of Forestry, Beijing Forestry University, Beijing 100083, China

  • Received Date: 2016-03-21
  • Fruits of two papaya cultivars,‘Dabai’and ‘Zhongbai’,were collected to determine their changes in fruit quality and pericarp pigment when stored at 20 ℃ with a relative humidity of 80%. With an increase in storage duration these two papaya varieties tended to improve their soluble total sugar,soluble solid and Vc content in fruit. Pericarp color was changed gradually from green to yellow. When the pericarp a value changed from negative to positive,the b and L value was reduced,and the h value was decreased. Papaya Zhongbai turned yellower in pericarp than Papaya Dabai under the same storage conditions. At the storage day 8 the total amount of chlorophyll was higher in Dabai than in Zhongbai. Correlation analysis of pericarp pigments showed the pericarp color of papaya was positively correlated to the content of chlorophyll a,chlorophyll b,carotenoid,total phenols,flavonoid and anthocyanin.
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Changes in Fruit Quality and Pericarp Pigment of Papaya during Storage

doi: 10.15886/j.cnki.rdswxb.2016.03.009
  • 1. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 570102;
  • 2. College of Forestry, Beijing Forestry University, Beijing 100083, China
  • Received Date: 2016-03-21

Abstract: Fruits of two papaya cultivars,‘Dabai’and ‘Zhongbai’,were collected to determine their changes in fruit quality and pericarp pigment when stored at 20 ℃ with a relative humidity of 80%. With an increase in storage duration these two papaya varieties tended to improve their soluble total sugar,soluble solid and Vc content in fruit. Pericarp color was changed gradually from green to yellow. When the pericarp a value changed from negative to positive,the b and L value was reduced,and the h value was decreased. Papaya Zhongbai turned yellower in pericarp than Papaya Dabai under the same storage conditions. At the storage day 8 the total amount of chlorophyll was higher in Dabai than in Zhongbai. Correlation analysis of pericarp pigments showed the pericarp color of papaya was positively correlated to the content of chlorophyll a,chlorophyll b,carotenoid,total phenols,flavonoid and anthocyanin.

HE Yingdui, JING Tao, WANG Lixia, LIU Yongxia, DING Zheli, HAN Lina, LIN Zhu, WANG Bizun. Changes in Fruit Quality and Pericarp Pigment of Papaya during Storage[J]. Journal of Tropical Biology, 2016, 7(3): 332-337. doi: 10.15886/j.cnki.rdswxb.2016.03.009
Citation: HE Yingdui, JING Tao, WANG Lixia, LIU Yongxia, DING Zheli, HAN Lina, LIN Zhu, WANG Bizun. Changes in Fruit Quality and Pericarp Pigment of Papaya during Storage[J]. Journal of Tropical Biology, 2016, 7(3): 332-337. doi: 10.15886/j.cnki.rdswxb.2016.03.009
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