Coloring index and photographs of papaya fruit during low temperature storage and ripening at 25°C after exogenous ethylene treatment.

<p>A, coloring index; B, photographs. 12°C, stored at 12°C; 7°C, stored at 7°C; 0 d 25°C EA,without low temperature storage and directly treated with exogenous ethylene for ripening at 25°C; low temperature storage, at 12°C or 7°C storage; 25 d EA, treated with exogenous ethylene after 25 days at low temperature-storage; 30 d EA, treated with exogenous ethylene after 30 days at low temperature-storage. The values presented were obtained from 3 independent biological replicates.