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Chitin is a biopolymer synthesized that conforms the cell wall of filamentous fungi and it is degraded by chitinases, which hydrolyze their ?-1,4 bonds. The papaya fruit is affected by fungi that cause losses in storage. For their control, the detection must be fast and timely; in this sense, biosensors could be an option when recognizing the analyte that is involved with their presence, for example, as chitin and chitinases. In this work, the chitin obtained from phytopathogenic fungi that affects the papaya was quantified obtaining statistically significant values (p?0.05) of 13 ( Alternaria alternata ) and 37% ( Penicillium sp.) of chitin from its total biomass; likewise, the content of chitinases present in the fruit’s peel was determined in four stages of maturity. The values were significantly different (p?0.05) from 12473 (0-25% surface yellow color) to 15514 (100 % yellow color) units of quitinase g-1 in the frozen samples and from 21085 (0% yellow color) to 29457 (25% yellow color) units of quitinase g-1 in lyophilized samples. These values are part of a first stage of recognition of biological indicators for the design of a biosensor for application in papaya.

Determinación de quitina en hongos postcosecha y de quitinasas en frutos de papaya “Maradol”