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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 degreesC (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 x 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.

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