查看文章

The ripening process affects the nutritional content and quality of climacteric fruits. During papaya ripening, papayas become more acceptable due to pulp sweetness, redness and softness, with an increment of carotenoids. Mangoes increase the strong aroma, sweetness and vitamin C,-carotene and minerals levels during ripening. Ripe guavas have one of the highest levels of vitamin C and minerals compared to other tropical fleshy fruits. Although during these fleshy fruit ripening an increase in nutritional value and physical-chemical quality is observed, these changes could lead to a reduced shelf-life. In order to minimize postharvest losses, some techniques have been used such as cold storage and 1-MCP treatment. The techniques are far from being standardized, but some interesting results have been achieved for papayas, mangoes and guavas. Therefore, this review focuses on the main changes occurring …