HPTLC quantification of β-carotene in papaya (Carica papaya L.) fruit treated with 1-methylcyclopropene (1-MCP)

Abstract

During ripening, papaya fruit accumulate massive amounts of carotenoid, thereby changing the skin color to yellow. The rapid metabolic process in the fruit leads to skin freckles that depreciate fruit appearance. Loss of greenness, or yellowing, in most products is inhibited by 1-methylcyclopropene (1-MCP). Thus, β-carotene contents were evaluated using HPTLC in papaya fruit samples treated with and without 1-MCP stored under ambient and cold storage conditions. In general, the results reveal that 1-MCP delayed the increase in the accumulation of beta-carotene.