{
    "document_id": 16104,
    "page": 2,
    "width_pt": 684,
    "height_pt": 864,
    "rotation": 0,
    "pipeline_version": "paddleocr-vl-1.6+paul-48",
    "engine": "paddleocr_vl",
    "source_run_id": 16213,
    "item_count": 20,
    "counts_by_type": {
        "caption": 1,
        "figure": 1,
        "footer": 2,
        "heading": 1,
        "text": 15
    },
    "build_ms": 4,
    "items": [
        {
            "id": "p2.1",
            "order": 1,
            "type": "text",
            "bbox": {
                "l": 79.44,
                "t": 774,
                "r": 242.88,
                "b": 354.72
            },
            "text": "Although it has been reported that pawpaw fruit are climacteric, exhibiting an increase in respiration and ethylene production during ripening, the evidence is anecdotal (Peterson, 1991). We found that within 3 d after harvest, ethylene and respiratory climacteric peaks were clearly evident as the fruit were rapidly softening (Fig. 1) (Koslanund, 2003). Pawpaw is a member of the Annonaceae family along with tropical fruit like cherimoya ([p2.1.1]), sweetsop or sugar apple ([p2.1.2]), soursop ([p2.1.3]), and atemoya ([p2.1.4]), all of which are climacteric (Biale and Barcus, 1970; Brown et al., 1988; Kosiyachinda and Young, 1975; Paull, 1982; Wills et al., 1984). Fruit of these species exhibit similar climacteric maxima, although some have two respiratory peaks which we have not observed with pawpaw. Our preliminary analyses indicate that the decline in firmness is due to the action of at least four enzymes, polygalacturonase, cellulase, pectin methylesterase, and endo- [p2.1.5]-mannanase (Koslanund, 2003). Softening of the fruit appears to proceed from the surface to the interior tissue during the ripening process. Polygalacturonase and cellulase have been related to the decline in cherimoya firmness (Sanchez et al., 1998). The precise roles of each enzyme and whether or not ethylene regulates their activities need to be determined in pawpaw.",
            "children": [
                {
                    "id": "p2.1.1",
                    "order": 2,
                    "type": "text",
                    "bbox": {
                        "l": 79.44,
                        "t": 774,
                        "r": 242.88,
                        "b": 354.72
                    },
                    "text": "Annona cherimola",
                    "attrs": {
                        "inline": true,
                        "text_offset": 442,
                        "text_span": 8,
                        "bbox_estimated": true
                    }
                },
                {
                    "id": "p2.1.2",
                    "order": 3,
                    "type": "text",
                    "bbox": {
                        "l": 79.44,
                        "t": 774,
                        "r": 242.88,
                        "b": 354.72
                    },
                    "text": "A. squamosa",
                    "attrs": {
                        "inline": true,
                        "text_offset": 478,
                        "text_span": 8,
                        "bbox_estimated": true
                    }
                },
                {
                    "id": "p2.1.3",
                    "order": 4,
                    "type": "text",
                    "bbox": {
                        "l": 79.44,
                        "t": 774,
                        "r": 242.88,
                        "b": 354.72
                    },
                    "text": "A. muricata",
                    "attrs": {
                        "inline": true,
                        "text_offset": 498,
                        "text_span": 8,
                        "bbox_estimated": true
                    }
                },
                {
                    "id": "p2.1.4",
                    "order": 5,
                    "type": "text",
                    "bbox": {
                        "l": 79.44,
                        "t": 774,
                        "r": 242.88,
                        "b": 354.72
                    },
                    "text": "A. squamosa × A. cherimola",
                    "attrs": {
                        "inline": true,
                        "text_offset": 522,
                        "text_span": 8,
                        "bbox_estimated": true
                    }
                },
                {
                    "id": "p2.1.5",
                    "order": 6,
                    "type": "text",
                    "bbox": {
                        "l": 79.44,
                        "t": 774,
                        "r": 242.88,
                        "b": 354.72
                    },
                    "text": "β",
                    "attrs": {
                        "inline": true,
                        "text_offset": 984,
                        "text_span": 8,
                        "bbox_estimated": true
                    }
                }
            ]
        },
        {
            "id": "p2.2",
            "order": 7,
            "type": "text",
            "bbox": {
                "l": 79.44,
                "t": 354.48,
                "r": 243.12,
                "b": 79.2
            },
            "text": "Pawpaw fruit have traditionally been harvested from native plant stands and small orchards for immediate sale and/or consumption. Other than the decline in fruit firmness, there are no obvious indicators of fruit ripening. This lack of a good harvest index is also a problem with the related cherimoya (Merodio and De la Plaza, 1997). A decline in green color intensity during pawpaw ripening was reported (McGrath and Karahadian, 1994), but we have found that it is not consistent among genotypes, occurs later in ripening if at all, and is not easy to visually identify. A common practice is to touch each fruit to determine if it is ready to harvest. Thus fruit are harvested when they have already begun ripening and have lost some firmness. This is labor intensive and may result in slight bruising injury, perhaps leading to off-flavors (Peterson, 1991). To maximize the length of time fruit can be stored, it would be best to harvest fruit at the earliest stage of ripening. The means to determine this stage needs to be developed, and the impact of off-tree ripening on fruit quality needs to be assessed."
        },
        {
            "id": "p2.3",
            "order": 8,
            "type": "text",
            "bbox": {
                "l": 255.36,
                "t": 774.24,
                "r": 418.56,
                "b": 718.32
            },
            "text": "at the earliest stage of ripening. The means to determine this stage needs to be developed, and the impact of off-tree ripening on fruit quality needs to be assessed."
        },
        {
            "id": "p2.4",
            "order": 9,
            "type": "text",
            "bbox": {
                "l": 431.04,
                "t": 774,
                "r": 594.72,
                "b": 485.52
            },
            "text": "(Miller, 1989). Examples include the use of ethephon for ethylene release to get more uniform ripening and abscission, and the ethylene action inhibitor aminoethoxyvinylglycine (AVG) for delaying ripening and harvest. Treatment of the related sweetsop with AVG reduced ethylene evolution and delayed ripening (Tsay and Wu, 1989). Since pawpaw exhibits an ethylene climacteric, it too may be susceptible to ethylene treatment to induce ripening and/or treatments to affect ethylene production or action. We found that fruit harvested immature did not ripen, even if treated with ethephon at 1000 mg·L[p2.5.1], but the use of commercially available growth regulators to manipulate pawpaw ripening warrants further study. Postharvest application of 1-methylcyclopropene, an ethylene action inhibitor, has recently been used to successfully slow the ripening of climacteric species and may be useful for doing the same with pawpaw (Fan et al., 1999; Golding et al., 1998).",
            "children": [
                {
                    "id": "p2.4.1",
                    "order": 10,
                    "type": "text",
                    "bbox": {
                        "l": 431.04,
                        "t": 774,
                        "r": 594.72,
                        "b": 485.52
                    },
                    "text": "⁻¹",
                    "attrs": {
                        "inline": true,
                        "text_offset": 599,
                        "text_span": 8,
                        "bbox_estimated": true
                    }
                }
            ]
        },
        {
            "id": "p2.5",
            "order": 11,
            "type": "text",
            "bbox": {
                "l": 255.12,
                "t": 718.32,
                "r": 418.8,
                "b": 454.32
            },
            "text": "The fruit on a single tree do not ripen within close proximity in time to one another. An extended harvest period of 2 weeks or so from a tree is not uncommon. The protracted harvest may be due in part to the staggered bloom period in the spring, up to 2 weeks or so, but it is not known if the bloom to harvest period is the same for all fruit on a tree. In fact, each fruit cluster develops from an individual flower, and fruit within a cluster often ripen at different times. Cultivar variation in harvest date also exists with early to late season cultivars ripening over 4 to 6 weeks. Currently, multiple harvests from one tree are conducted to obtain high quality fruit. Because a decline in firmness is the main indicator of ripening, this requires repeated visits to, and touching of, individual fruit which is a very laborious task. A once-over harvest from a tree currently is not feasible."
        },
        {
            "id": "p2.6",
            "order": 12,
            "type": "heading",
            "bbox": {
                "l": 432.24,
                "t": 480.24,
                "r": 546,
                "b": 467.04
            },
            "text": "Postharvest handling",
            "attrs": {
                "block_label": "paragraph_title"
            },
            "level": 3
        },
        {
            "id": "p2.7",
            "order": 13,
            "type": "text",
            "bbox": {
                "l": 431.04,
                "t": 465.12,
                "r": 594.48,
                "b": 365.04
            },
            "text": "Pawpaw fruit are green and some genotypes lighten some with ripening. Unfortunately, fruit can often exhibit some surface browning. Lacking easily identifiable ripening traits as noted above, it remains to be determined how to sort harvested fruit other than by hand. This could be done by touch at harvest with the softer fruit going for"
        },
        {
            "id": "p2.8",
            "order": 14,
            "type": "text",
            "bbox": {
                "l": 255.36,
                "t": 454.32,
                "r": 418.56,
                "b": 364.8
            },
            "text": "Preharvest application of growth regulators may be useful tools for manipulating the initiation of pawpaw fruit ripening and concentrating the harvest period, necessitating fewer harvest dates per tree. Such manipulation of ripening is feasible in fruit species in which ripening is ethylene-regulated (Miller, 1989). Examples include the use of ethephon for ethylene release to get more uniform ripening and abscission, and the ethylene action inhibitor aminoethoxyvinylglycine (AVG) for delaying ripening and harvest. Treatment of the related sweetsop with AVG reduced ethylene evolution and delayed ripening (Tsay and Wu, 1989). Since pawpaw exhibits an ethylene climacteric, it too may be susceptible to ethylene treatment to induce ripening and/or treatments to affect ethylene production or action. We found that fruit harvested immature did not ripen, even if treated with ethephon at 1000 mg·L[p2.9.1], but the use of commercially available growth regulators to manipulate pawpaw ripening warrants further study. Postharvest application of 1-methylcyclopropene, an ethylene action inhibitor, has recently been used to successfully slow the ripening of climacteric species and may be useful for doing the same with pawpaw (Fan et al., 1999; Golding et al., 1998).",
            "children": [
                {
                    "id": "p2.8.1",
                    "order": 15,
                    "type": "text",
                    "bbox": {
                        "l": 255.36,
                        "t": 454.32,
                        "r": 418.56,
                        "b": 364.8
                    },
                    "text": "⁻¹",
                    "attrs": {
                        "inline": true,
                        "text_offset": 901,
                        "text_span": 8,
                        "bbox_estimated": true
                    }
                }
            ]
        },
        {
            "id": "p2.9",
            "order": 16,
            "type": "figure",
            "bbox": {
                "l": 254.4,
                "t": 362.88,
                "r": 593.28,
                "b": 161.28
            },
            "text": "",
            "attrs": {
                "kind": "chart",
                "block_label": "chart"
            }
        },
        {
            "id": "p2.10",
            "order": 17,
            "type": "caption",
            "bbox": {
                "l": 255.12,
                "t": 155.28,
                "r": 590.88,
                "b": 83.04
            },
            "text": "Fig. 1. Respiration rate [carbon dioxide ([p2.11.1]) production] and ethylene production of pawpaw fruit. Fruit were ripening at harvest, as some softening was evident to touch. Data are from the 1998 and 1999 harvests of more than 20 genotypes at the Kentucky State University Research Farm, Frankfort, Ky. Techniques for measuring the gases are described in Koslanund (2003). The means and standard errors are from 40 fruit. The separate vertical bars are the least significant difference at P = 0.05.",
            "attrs": {
                "block_label": "figure_title"
            },
            "children": [
                {
                    "id": "p2.10.1",
                    "order": 18,
                    "type": "text",
                    "bbox": {
                        "l": 255.12,
                        "t": 155.28,
                        "r": 590.88,
                        "b": 83.04
                    },
                    "text": "CO₂",
                    "attrs": {
                        "inline": true,
                        "text_offset": 42,
                        "text_span": 9,
                        "bbox_estimated": true
                    }
                }
            ]
        },
        {
            "id": "p2.11",
            "order": 19,
            "type": "footer",
            "bbox": {
                "l": 81.36,
                "t": 69.36,
                "r": 99.12,
                "b": 59.76
            },
            "text": "440",
            "attrs": {
                "block_label": "number"
            }
        },
        {
            "id": "p2.12",
            "order": 20,
            "type": "footer",
            "bbox": {
                "l": 432.48,
                "t": 70.08,
                "r": 593.52,
                "b": 58.8
            },
            "text": "HorTechnology · July–September 2003 13(3)",
            "attrs": {
                "block_label": "footer"
            }
        }
    ],
    "excluded_furniture": {
        "first": [],
        "last": []
    }
}