Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature
The effect of double-dip hot water treatment (42 °C for 30 min and 49 °C for 20 min) with two different storage temperatures (6 and 12 °C, 85–90% RH) and storage durations (0–3 weeks) on peel and pulp chilling injury incidence and antioxidant enzyme (catalase, ascorbate peroxidase, superoxide dismut...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier BV
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/44055/ http://psasir.upm.edu.my/id/eprint/44055/1/Chilling%20injury%20incidence%20and%20antioxidant%20enzyme%20activities%20of%20Carica%20papaya%20l.%20%27frangi%27%20as%20influenced%20by%20postharvest%20hot%20water%20treatment%20and%20storage%20temperature.pdf |
| _version_ | 1848850387728072704 |
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| author | Shadmani, Nasim Ahmad, Siti Hajar Saari, Nazamid Ding, Phebe Tajidin, Nor Elliza |
| author_facet | Shadmani, Nasim Ahmad, Siti Hajar Saari, Nazamid Ding, Phebe Tajidin, Nor Elliza |
| author_sort | Shadmani, Nasim |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of double-dip hot water treatment (42 °C for 30 min and 49 °C for 20 min) with two different storage temperatures (6 and 12 °C, 85–90% RH) and storage durations (0–3 weeks) on peel and pulp chilling injury incidence and antioxidant enzyme (catalase, ascorbate peroxidase, superoxide dismutase) activities of Frangi papayas, were investigated, with untreated fruit as controls. Peel and pulp chilling injury (CI) incidence was reduced in the treated fruit, especially in fruit stored at 6 °C, which was accompanied by increased ascorbate peroxidase activity. Thus, hot water dips followed by low storage temperature could prolong the storage life and reduce CI incidence of Frangi papaya. |
| first_indexed | 2025-11-15T10:05:29Z |
| format | Article |
| id | upm-44055 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:05:29Z |
| publishDate | 2015 |
| publisher | Elsevier BV |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-440552022-03-10T09:15:54Z http://psasir.upm.edu.my/id/eprint/44055/ Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature Shadmani, Nasim Ahmad, Siti Hajar Saari, Nazamid Ding, Phebe Tajidin, Nor Elliza The effect of double-dip hot water treatment (42 °C for 30 min and 49 °C for 20 min) with two different storage temperatures (6 and 12 °C, 85–90% RH) and storage durations (0–3 weeks) on peel and pulp chilling injury incidence and antioxidant enzyme (catalase, ascorbate peroxidase, superoxide dismutase) activities of Frangi papayas, were investigated, with untreated fruit as controls. Peel and pulp chilling injury (CI) incidence was reduced in the treated fruit, especially in fruit stored at 6 °C, which was accompanied by increased ascorbate peroxidase activity. Thus, hot water dips followed by low storage temperature could prolong the storage life and reduce CI incidence of Frangi papaya. Elsevier BV 2015-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/44055/1/Chilling%20injury%20incidence%20and%20antioxidant%20enzyme%20activities%20of%20Carica%20papaya%20l.%20%27frangi%27%20as%20influenced%20by%20postharvest%20hot%20water%20treatment%20and%20storage%20temperature.pdf Shadmani, Nasim and Ahmad, Siti Hajar and Saari, Nazamid and Ding, Phebe and Tajidin, Nor Elliza (2015) Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature. Postharvest Biology and Technology, 99. pp. 114-119. ISSN 0925-5214; ESSN: 1873-2356 https://www.sciencedirect.com/science/article/pii/S0925521414002385 10.1016/j.postharvbio.2014.08.004 |
| spellingShingle | Shadmani, Nasim Ahmad, Siti Hajar Saari, Nazamid Ding, Phebe Tajidin, Nor Elliza Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature |
| title | Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature |
| title_full | Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature |
| title_fullStr | Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature |
| title_full_unstemmed | Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature |
| title_short | Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature |
| title_sort | chilling injury incidence and antioxidant enzyme activities of carica papaya l. 'frangi' as influenced by postharvest hot water treatment and storage temperature |
| url | http://psasir.upm.edu.my/id/eprint/44055/ http://psasir.upm.edu.my/id/eprint/44055/ http://psasir.upm.edu.my/id/eprint/44055/ http://psasir.upm.edu.my/id/eprint/44055/1/Chilling%20injury%20incidence%20and%20antioxidant%20enzyme%20activities%20of%20Carica%20papaya%20l.%20%27frangi%27%20as%20influenced%20by%20postharvest%20hot%20water%20treatment%20and%20storage%20temperature.pdf |