Physiological maturation and postharvest resting of papaya fruits and seeds in agroecological transition

This study aimed to characterize the maturation stages of the papaya fruits and to evaluate the physiological quality of papaya seeds produced in an agroforestry system as a function of postharvest maturation. Papaya fruits were used (Carica papaya L.) from two groups, Formosa Tainung 1 and Solo Sunrise Solo, harvested at maturation stage I (up to 15% of the yellow bark). The seeds were obtained, without sarcotesta: soon after harvest (T1); 14 days after standing at room temperature (T2); and 14 days after standing at 10 °C (T3). The variables analyzed included: germination, first count, speed, and mean germination time and length of seedlings. The experimental design was completely randomized, in a 2 × 3 factorial scheme (2 groups and 3 rest periods), with 4 replicates of 50 seeds for each treatment. The papaya fruits produced maximum germinating seed in a less average time at room temperature and maturation stage V and the final stage (76%–100% of the yellow bark), allowing maximum number of seedlings with greater vigor. Fruits in stage I impaired the physiological quality of the seeds. The agroecological production presented a systemic approach in the management of papaya.