tailieunhanh - Study on some of biochemical changes during growth and development of Taiwanese papaya fruit grown in Quoc Oai, Hanoi

The total organic acid content in papaya was relatively low and tends to decrease from young fruit stage to ripe fruit stage. Based on this study results, Taiwanese papaya fruit should be harvested after physiological maturity and before ripening completely (from 13 weeks of age to 15 weeks of age) to ensure the nutritional value of the fruit during storage. | HNUE JOURNAL OF SCIENCE DOI Natural Sciences 2018 Volume 63 Issue 11 pp. 135-141 This paper is available online at http STUDY ON SOME OF BIOCHEMICAL CHANGES DURING GROWTH AND DEVELOPMENT OF TAIWANESE PAPAYA FRUIT GROWN IN QUOC OAI HANOI Le Thi Thuy Nguyen Thi Thu Hien Tran Thi Thanh Huyen and Nguyen Nhu Khanh Faculty of Biology Hanoi National University of Education Abstract. Some biochemical changes according to the age of Taiwanese papaya fruit were studied. The analytical data showed that at 13 weeks of age the fruit reached its maximum size in term of length and diameter. During growth and development of fruit total carotenoid reducing sugar and vitamin C content progressively increased and reached a peak at 15 weeks of age. All three parameters declined later when the fruit turned to overripe stage. Starch content significant of fruit increased up to 12 weeks of age and then decreased during the ripening phase. The total organic acid content in papaya was relatively low and tends to decrease from young fruit stage to ripe fruit stage. Based on this study results Taiwanese papaya fruit should be harvested after physiological maturity and before ripening completely from 13 weeks of age to 15 weeks of age to ensure the nutritional value of the fruit during storage. Keywords Biochemical changes papaya fruit physiological maturity. 1. Introduction The papaya is the fruit of the plant Carica papaya the only species in the genus Carica of the plant family Caricaceae. It is native to the tropics of the Americas. Nowadays in the world there are a lot of papaya varieties which differ in morphology ripening period physical and chemical character of fruit 1 . Ripe papaya is a good source of vitamins A B and especially vitamin C ascorbic acid . Besides the extracts of unripe C. papaya contain terpenoids alkaloids flavonoids carbohydrates glycosides saponins and steroids. Due to these characteristics papaya is not only used for