Brazilian citrus production is located in tropical regions. Due to its climate conditions fruit can reach full internal maturity while the peel is still fully or partially green. This phenomenon makes the fruit unacceptable to consumer. 'Murcott' tangor (Citrus reticulata Blanco x Citrus sinensis Osbeck) shows problems of green peel near the junction of the pedicel, which thus affects fruit quality. The objective of the present study is to investigate the effect of ethephon dip postharvest in degreening fruits of 'Murcott' tangor. Different concentrations of ethephon were used: 0, 500, 1000 and 2000 mg L-1. After treatments by dipping in different solutions, fruit were stored at 15 ºC or 25 ºC at 90% RH. Fruit were analyzed for color changes on the equatorial region of the peel and near the pedicel, soluble solids content (SSC), titrable acidity (TA), SSC/TA ratio; juice content in % , ascorbic acid content, ethylene production, respiration rate, total chlorophyll content and the activity of the chlorophyllase. It was observed that at both temperatures 15 ºC and 25 ºC, there was an increase in color index, getting close to 2.0 that represents yellow color. Treated and untreated fruit with ethephon stored at 25 ºC had a greater increase in the index values of color than fruit stored at 15 ºC. It was observed that there was a reduction in the total chlorophyll content due to the increase of color index and activity of chlorophyllase. No differences were observed in the levels of SSC, TA and their ration. It was also observed that the production of ethylene and respiration rate were proportional to the concentration of applied ethephon and inversely decreases with lowering storage temperature from 25 to 15 ºC. Therefore it was concluded that ethephon treatments may have a potential commercial use for degreening fruit of 'Murcott' tangor.
Ripening stage is one of the most important factors that influence astringency removal from persimmon fruit. This work aimed to evaluate the efficiency of tannin polymerization for fruit harvested at different ripening stages and its influence on quality parameters. Fruit at three ripening stages (yellow, orange and red) were exposed to 70 kPa CO 2 during 12 and 18h, at 22°C and 95% RH. The soluble tannin content decreased abruptly two days after CO 2 treatment, regardless of ripening stage and exposure time. Yellow fruit exposed for 18h were completely nonastringent one day after treatment. In general, with the advance in ripening and increase in exposure time, fruit firmness decreased. Astringency removal with CO 2 promoted an immediate increase in respiration rate, significantly higher for red fruit. The stress caused by high CO 2 induced a significant increase in ethylene synthesis after two days at 22°C. In yellow fruit, the exposition to 70 kPa CO 2 for 18h, maintains firmness during 16 days and completely removes the astringency after two days.
Rama Forte' persimmon fruits were harvested at three ripening stages (yellow, orange and red) and exposed to 70 kPa CO 2 atmosphere during 12 and 18h at 22°C and 95% RH to promote the polymerization of soluble tannins and remove the astringency. After the application of treatments, fruits were submitted to cold storage during 45 days at 1°C and 90% RH (plus 7 days at 22°C). After 15 days of cold storage (plus 2 days at 22°C) fruits were completely non-astringent. After 45 days fruits were able to consume at the open chamber, regardless of the ripening stage and CO 2 exposure time. Orange fruits exposed to CO 2 during 12h showed the higher weight loss at four and seven days at 22°C, regardless of storage period. Exposure time to CO 2 affected fruit firmness, and skin and pulp color. The exposure of fruit at yellow stage during 12 and 18h to CO 2 kept higher firmness up to four days of shelf life, in spite of storage period.
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