Papaya: Nutritional and pharmacological characterization, and quality loss due to physiological disorders. An overview

TL;DR: It is reported that a tau class glutathione S-transferase from Carica papaya (TCpGST) can degrade thiram, and this enzyme was easily obtained by heterologous expression in E. coli, showed low promiscuity towards other thiuram disulfides, and catalyzed thiram degradation under physiological reaction conditions.

TL;DR: Gene expression analysis suggested that CpCTR1–4 genes may play different roles in papaya fruit ripening and softening and that the rubbery fruit might be relate to the expression of Cp CTRs genes.

TL;DR: In this article , the effect of microwave power density, vacuum degree, and drying temperature on the quality of papaya slices was investigated, and the results provided theoretical support for the application of microwave vacuum drying technology in papaya crisp chips.

TL;DR: In this article, the inheritance of light green leaves from the crossing between BSA and GPG is due to double recessive epistasis, and the inheritance was determined based on the Mendelian genetics laws, by evaluating the phenotypic proportions in the analysis of generations P1 (BSA), P2 (GPC), F1, F2, BC1, BC2r, and F2:3.

TL;DR: It is concluded that HSP101 plays a pivotal role in heat tolerance in Arabidopsis and one should be able to manipulate the stress tolerance of other plants by altering the expression of this protein.

TL;DR: Postharvest handling of tropical and subtropical fruit for export citrus bananas and plantains, mango pineapple guava papaya, litchi kiwifruit olive, fig cherimoya, and carambola are handled.

TL;DR: In this paper, the authors focus on the pre-harvest factors that influence texture and discuss environmental, cultural, physiological and genetic factors, with emphasis given to preharvest plant nutrition as it affects texture quality of fruits and vegetables.

TL;DR: The most commonly measured components of fruit ripening affected by heat treatments include fruit softening, membrane and flavor changes, respiration rate, ethylene production, and volatile production.