The Investigation of Phenylalanine, Glucosinolate, Benzylisothiocyanate (BITC) and Cyanogenic Glucoside of Papaya Fruits (Carica papaya L. cv. ‘Tainung No. 2’) under Different Development Stages between Seasons and Their Correlation with Bitter Taste

Papaya fruit is one of economic crops in Taiwan, mostly eaten as table fruits. In some Asian countries, unripe papaya salad and this led to trends Taiwan well. However, may taste bitter during cool seasons. Glucosinolate cyanogenic glucoside are among the substances that cause many plants, which can also be found papaya. there still no report about relationship between seasons Thus, purpose study investigate glucosinolate biosynthesis its correlation bitterness intensity warm The was highest at young stage decreased it developed. addition, season fruits higher than Cyanogenic BITC content showed negative with (r = −0.54 ***; −0.46 ***). Phenylalanine positive 0.35 ***), but did not reach threshold concentration, suggested phenylalanine only acts precusors. different developmental stages 0.805 value lines/cultivars (0.44 suggesting substance caused immature