Postharvest profile of a Solo variety ‘Frangi’ during ripening at ambient temperature

•A significant increase in chemical properties of ‘Frangi’ papaya during ripening.•Titratable acidity, firmness and hue angle of ‘Frangi’ papaya showed reduction.•A respiratory and ethylene climacteric peaked after 6 days of ambient storage.•Improved antioxidant activity of ‘Frangi’ papaya after 4 days of ambient storage.

Changes in physical, chemical properties and antioxidant levels during postharvest ripening of ‘Frangi’ papaya (Carica papaya L.) were studied over a period of eight days after harvest. In general, a significant increase in weight loss (2.5–8%), lightness value (49.54–63.1), chroma (32.3–59.3), soluble solids concentration (7.9–17.6%), ascorbic acid content (169–322 mg 100 g−1 fresh weight (FW)), total phenolic content (0.515–0.686 mg GAE (gallic acid equivalents) g−1 FW), ethylene production (5.83–81.3 μl kg−1 h−1), respiration rate (24.5–59.0 ml CO2 kg−1 h−1), β-carotene (0.045–0.201 mg 100 g−1 FW) and lycopene content (0.08–0.244 mg 100 g−1 FW) was observed during storage, whereas there were a reduction in titratable acidity (0.162–0.075%), firmness (108–7.7 N) and hue angle (157–96.8̊). ‘Frangi’ papaya particularly after 4 days of ambient storage showed improved antioxidant activity (0.32–1.55 mM Fe(II) g−1 FW).