Effects of Spermidine on the Texture and Ripening of Postharvest Papaya Fruit

doi:10.3969/j.issn.1000-2561.2020.02.024

Abstract

Abstract:

In order to investigate the effect of spermidine on the texture and ripening of postharvest papaya fruit, the papaya fruit (cv. Risheng) was used as the test material. The changes of respiration rate and color of the spermidine treated papaya fruit during storage were determined, and various texture parameters of papaya fruit were determined by the texture profile analysis (TPA). Papaya fruit softening was delayed by appropriate concentration of spermidine, and the treatment of 5 mmol/L spermidine had the best effect, followed by 1 mmol/L spermidine, which resulted in higher hardness, chewiness, adhesiveness, significantly reduced the rate of fruit respiration, and delayed the fruit transformation. On the contrary, the treatment of 10 mmol/L spermidine accelerated the softening of papaya fruit. Correlation analysis indicated that there was significant positive correlation between fruit firmness, chewiness, adhesiveness, cohesiveness and recovery, but there was no obvious correlation between elasticity and other texture parameters (P<0.519). The results indicated that the TPA test could be used to evaluate the changes of postharvest papaya fruit texture.

Key words: papaya, texture, ripening, spermidine, texture profile analysis

CLC Number:

S667.9

LIU Xinting,YAN Ning,LI Wen,ZENG Jiaoke. Effects of Spermidine on the Texture and Ripening of Postharvest Papaya Fruit[J]. Chinese Journal of Tropical Crops, 2020, 41(2): 378-385.

Figures/Tables 10

Fig. 1 Effect of spermidine treatment on postharvest papaya fruit respiration rate Different upper and lower case letters indicate significant differences between treatments at 0.01 and 0.05 levels, respectively.

Fig. 2 Effect of spermidine treatment on postharvest papaya fruit color Different upper and lower case letters indicate significant differences between treatments 0.01 and 0.05 levels, respectively.

Fig. 3 Effects of spermidine treatment on postharvest papaya fruit firmness Different upper and lower case letters indicate significant differences between treatments at 0.01 and 0.05 levels, respectively.

Fig. 4 Effects of spermidine treatment on postharvest papaya fruit adhesiveness Different upper and lower case letters indicate significant differences between treatments at 0.01 and 0.05 levels, respectively.

Fig. 5 Effects of spermidine treatment on postharvest papaya fruit chewiness Different upper and lower case letters indicate significant differences between treatments at 0.01 and 0.05 levels, respectively.

Fig. 6 Effects of spermidine treatment on postharvest papaya fruit gumminess Different upper and lower case letters indicate significant differences between treatments at 0.01 and 0.05 levels, respectively.

Fig. 7 Effects of spermidine treatment on postharvest papaya fruit springiness Different upper and lower case letters indicate significant differences between treatments at 0.01 and 0.05 levels, respectively.

Fig. 8 Effects of spermidine treatment on postharvest papaya fruit cohesiveness Different upper and lower case letters indicate significant differences between treatments at 0.01 and 0.05 levels, respectively.

Fig. 9 Effects of spermidine treatment on postharvest papaya fruit resilience Different upper and lower case letters indicate significant differences between treatments at 0.01 and 0.05 levels, respectively.

Tab. 1 Correlation (R) among texture parameters of papaya fruit during room temperature storage

质构参数 TPA parameters	硬度 Firmness	粘性 Adhesiveness	咀嚼性 Chewiness	胶着性 Gumminess	弹性 Springiness	黏聚性 Cohesiveness	回复性 Resilience
硬度	1
粘性	-0.943^**	1
咀嚼性	0.986^**	-0.959^**	1
胶着性	0.974^**	-0.977^**	0.987^**	1
弹性	0.468	-0.346	0.518	0.519	1
黏聚性	0.933^**	-0.90^3**	0.962^**	0.962^**	0.684^*	1
回复性	0.974^**	-0.977^**	0.987^**	0.988^**	0.519	0.962^**	1

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