The ripening behavior of papaya fruit Tainung 1 harvested at different development stages through physical-chemical analyses and content of chlorophyll in the fruit skin were evaluated. The analyzed fruits had similar contents of chlorophyll a and b, showing difference in the interval from the 63 to the 84 day after fruit set (DAFE). Fruit harvested after 63 DAFE had suitable weight for harvest, however showed an increasing up to 147 DAFE. Fruit length increased up to 147 DAFE, and fruit diameter stabilized at the 126 DAFE. The contents of total soluble solids (SST) oscillated from 2.2 to 10.3ºBrix and the total titration acidity (ATT) varied from 0.038 to 0.077% of citric acid. The content of chlorophyll a and b decreased as the ripening degree increased, and the suitable harvest stage would be from the 126 DAFE, when the physical characteristics and the contents of SST attained appropriate values for harvest.
papaya; ripening; chlorophyll
