By Svetoslav Dimitrov Todorov, Iskra Vitanova Ivanova
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Additional info for Tropical fruits : from cultivation to consumption and health benefits : papaya
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The profiles of volatile compounds from papaya samples showed that 14 volatiles were identified from cv. Mei Zhong Hong and 15 volatiles identified from cv. Sui Zhong Hong. The detected compounds consisted of six main groups according to their diverse functional groups, namely esters, alkenes, alcohols, alkanes, aldehydes and other organic compounds. From the semi-quantitative results of volatile compounds determined by GC–MS, the volatile compositions showed great similarity between the transgenic and non-transgenic papayas collected during the two harvesting times, although the contents of some volatile compositions were found to have changed at different harvesting times.
2007). Papaya is usually a single stemmed, semi woody and fast growing perennial herb having 5-10 m height with a short juvenile phase (3-8 months). Fruit bearing trees are usually less than 15 months old. 6 m2) and deeply palmately-lobed leaves, with 5-9 pinnate lobes emerges from the upper part of the stem and arranged in a spiral pattern. , 2008). In nature, papaya plants are either dioecious (with individual male and female plants) or gynodioecious (with hermaphrodite and female plants) (Agrawal and Konno, 2009; Moore, 2014).
Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine. Food Res. , 2012, 45, 177–183. ; Queris, O. ) wine. Int. J. Food Sci. , 2012, 47, 262–268. ; Vincenzini, M. Oenological properties of Hanseniaspora osmophila and Kloeckera corticis from wines produced by spontaneous fermentations of normal and dried grapes. , 2002, 2, 403407. ; Dubourdieu, D. Impact of mixed Torulaspora delbrueckiieSaccharomyces cerevisiae culture on high-sugar fermentation.