Impact of kernel and pulp to maturity of fresh-cut papaya

The Zhongbai papaya which skin was in green was used as the trial material, divided into fresh cut to remove the pulp, and fresh cut to go kernel don't remove the pulp, and fresh cut not to remove kernel and the pulp three treatments, stored under 20℃ condition, the physiological indexes of different groups was studied in this article in order to make a preliminary research and exploration to the phenomenon of papaya maturity and influence factors. The results showed that it's suitable to preserve the fresh cut papaya in three days. In the same conditions. The group with kernel have more remarkable significance compared with the group without core, so we could draw the conclusion that during the maturation process of fresh cut papaya, the fruit kernel plays the main role.