Effect of Different Concentrations of 1-MCP and Varied Storage Environments on Physical Characteristics and Consumer Acceptability of Solo Papaya (Carica papaya L.) Fruits

The nature of papaya fruits is intently connected with their physical characteristics. Changes during aging are critical, yet uncontrolled ripening procedure can prompt fast degradation quality. Despite the myriads problems storage and transportation or distribution, it imperative to control so as reduce losses maximize profit. A 4x2 factorial experiment in a completely randomized design was carried out determine effects applying four concentrations 1-MCP under two conditions on characteristics consumer acceptability ‘Solo’ papaya. During ripening, data various including fruit firmness, cumulative weight loss (%), skin color, shelf life were monitored. treated retained firmness better than (untreated) fruit, regardless whether they stored ambient cold conditions. percentage decreased increasing concentrations. In general, revealed slower rate color change compared control. shelf-life 1.5 ppm condition extended by approximately 2 days. However, at same concentration (1.5ppm) but condition, 3