Abstract
Ripe yellow papaya fruit in the markets frequently show green sunken areas called “green islands” (GI). This disorder seems to be caused by mechanical injury in a commercial postharvest handling system. Fruit at different stages of ripeness (5 to 50% yellow) were dropped from different heights (0 to 100 cm) onto a smooth steel plate to try to create GI. The injury sustained was not the same as GI seen in fruit from the handling system. Fruit (10 to 15% yellow) dropped on different grades of sandpaper (220 mesh to 36 mesh) from a height of 10 cm had injury symptoms similar to those seen on fruit from the handling system. These results suggest that abrasion damage was more important than impact damage in papaya fruit. Heating fruit at 48°C for -6 hours or until fruit core temperature (FCT) reached 47.5°C aggravated the severity of GI. Delaying the time of heating from the time of dropping did not significantly lower the severity of GI, except for fruit heated 24 hours after dropping. Waxing fruit alleviated the severity of GI. The results indicate that avoidance of abrasive surfaces such as the plywood walls of field bins is the best approach to avoiding the unsightly GI blemishes on papaya peel.
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Claims 8
Claim · model-written summary
Ripe yellow market papaya frequently show green sunken areas.
- Taxon
- papaya
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=60)
Carica papayae0 - Organ / stage
- Ripe yellow papaya fruite0
- Outcome
- green sunken arease0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=500)
Verbatim
e0“Ripe yellow papaya fruit in the markets frequently show green sunken areas called “green islands” (GI).”
Claim · model-written summary
Dropping fruit on smooth steel produced injury different from handling-system green islands.
- Taxon
- PAPAYACarica papayat0
- Treatment
- dropped from different heights (0 to 100 cm) onto a smooth steel platee0
- Outcome
- injury sustained was not the same as GIe0
- Qualifier
- 5 to 50% yellowe0
- Comparator
- fruit from the handling systeme0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit at different stages of ripeness (5 to 50% yellow) were dropped from different heights (0 to 100 cm) onto a smooth steel plate to try to create GI. The injury sustained was not the same as GI seen in fruit from the handling system.”
t0“PAPAYA”
Claim · model-written summary
Fruit dropped on sandpaper showed injury like that in the handling system.
- Taxon
- PAPAYACarica papayat0
- Treatment
- dropped on different grades of sandpaper (220 mesh to 36 mesh) from a height of 10 cme0
- Outcome
- injury symptoms similare0
- Qualifier
- 10 to 15% yellowe0
- Comparator
- fruit from the handling systeme0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit (10 to 15% yellow) dropped on different grades of sandpaper (220 mesh to 36 mesh) from a height of 10 cm had injury symptoms similar to those seen on fruit from the handling system.”
t0“PAPAYA”
Claim · model-written summary
Abrasion was interpreted as more important than impact damage in papaya.
- Taxon
- papayaCarica papayae0
- Outcome
- abrasion damagee0
- Direction
- more importante0
- Comparator
- impact damagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These results suggest that abrasion damage was more important than impact damage in papaya fruit.”
Claim · model-written summary
Heating at 48°C for -6 hours or until the core reached 47.5°C aggravated green islands.
- Taxon
- PAPAYACarica papayat0
- Treatment
- Heating fruit at 48°C for -6 hours or until fruit core temperature (FCT) reached 47.5°Ce0
- Outcome
- severity of GIe0
- Direction
- aggravatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heating fruit at 48°C for -6 hours or until fruit core temperature (FCT) reached 47.5°C aggravated the severity of GI.”
t0“PAPAYA”
Claim · model-written summary
Delaying heating did not significantly lower green island severity except at 24 hours after dropping.
- Taxon
- PAPAYACarica papayat0
- Treatment
- Delaying the time of heatinge0
- Outcome
- severity of GIe0
- Direction
- did not significantly lowere0
- Qualifier
- except for fruit heated 24 hours after droppinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Delaying the time of heating from the time of dropping did not significantly lower the severity of GI, except for fruit heated 24 hours after dropping.”
t0“PAPAYA”
Claim · model-written summary
Waxing alleviated green island severity.
- Taxon
- PAPAYACarica papayat0
- Treatment
- Waxing fruite0
- Outcome
- severity of GIe0
- Direction
- alleviatede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Waxing fruit alleviated the severity of GI.”
t0“PAPAYA”
Claim · model-written summary
Avoiding abrasive surfaces is recommended to prevent green island blemishes.
- Taxon
- papayaCarica papayae0
- Outcome
- avoidance of abrasive surfaces such as the plywood walls of field binse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results indicate that avoidance of abrasive surfaces such as the plywood walls of field bins is the best approach to avoiding the unsightly GI blemishes on papaya peel.”
The same questions in other papers
heat · disease · Carica papaya (papaya)Positive and negative results
2 papers in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.