Influence of 1-Methylcyclopropene on the Biochemical Response and Ripening of ‘Solo’ Papayas

Abstract

abstract-The market demand for tropical fruits has been growing steadily over the past two decades and global papaya production has grown significantly over the last few years. This sector, however, suffers greatly from postharvest losses due to reduced quantity and quality of fruits between harvest and consumption. The use of ethylene inhibitors after harvest could improve the final quality of the fruit to satisfy the consumer and also minimize waste. The physiological and biochemical responses of 'Solo' papayas treated with the ethylene inhibitor 1-methylcyclopropene (1-MCP) to extend storage shelf life and maintain quality during long-term storage are deeply discussed in this study. Papaya fruits arrived at Cranfield University (CU) and received a 24 h 1-MCP, being stored at 20 ºC for 10 days. The ethylene inhibitor 1-MCP application significantly delayed 'Solo' papaya ripeness on fruit storage by reducing respiration rate and ethylene production. There was a delay from 7 days in fruit firmness loss and the retention of green peel colour was increased. Inhibition of ethylene perception by 1-MCP did not prevent the accumulation of sugars and the mean values were similar and higher than those found for control fruits, which are possibly due to the lower reaction speed, leading to a higher accumulation. Index terms:Carica papaya L., fruit quality, fruit waste, 1-MCP, tropical fruits.InfluÊncIa do 1-metIlcIclopropeno sobre a resposta bIoQuÍmIca e amadurecImento de mamÕes 'solo' resumo-O mercado de frutos tropicais cresceu constantemente ao longo das duas últimas décadas e a produção mundial de mamão tem crescido significativamente nos últimos anos. No entanto, esse setor sofre muito com as perdas pós-colheita devido à reduzida quantidade e qualidade dos frutos entre a colheita e o consumo. A utilização de inibidores de etileno após a colheita poderia melhorar a qualidade final do fruto para satisfazer o consumidor e também minimizar o desperdício. As respostas fisiológicas e bioquímicas de mamões 'Solo' tratados com o inibidor de etileno 1-metilciclopropeno (1-MCP) para prolongar a vida útil e manter a qualidade durante o armazenamento a longo prazo são detalhadamente discutidas neste estudo. os frutos chegaram à Universidade de Cranfield (UC) e receberam tratamento com 1-MCP por 24 h, sendo armazenados a 20 ºC durante 10 dias. A aplicação do inibidor de etileno 1-MCP retardou significativamente o amadurecimento de mamões 'Solo' no armazenamento dos frutos, reduzindo a taxa de respiração e a produção de etileno. Houve um atraso de 7 dias na perda de firmeza e a retenção da cor verde da casca dos frutos foi aumentada. A inibição da percepção de etileno pelo 1-MCP não impediu o acúmulo de açúcares e os valores médios foram semelhantes e superiores aos encontrados para as frutas do tratamento controle, que são possivelmente devido à menor velocidade de reação, levando a um maior acúmulo. termos para indexação:Carica papaya L., qualidade, desperdício, 1-MCP, frutos tropicais.ISSn 0100-2945 http://dx

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

“…The consumption of fresh fruits has significantly increased over the last decade [1]. This increase could be due to heightened public awareness of the benefits of fresh food consumption such as providing the body with vitamin A, vitamin C, folate, minerals, dietary fiber, and phytochemicals [2,3,4].…”

Control of anthracnose in papaya fruits by acetylsalicylic acid and 1-methylcyclopropene

“…The effect of 1-MCP on delaying senescence may be attributed to its ability to inhibit ethylene synthesis (SISLER; SEREK, 1997), leading to delayed senescence and maintenance of fruit quality, such as delayed softening or a delay in ripening and other changes which may lead to an increase in the storage life of the fruit (BLANKENSHIP;DOLE, 2003). Asmar et al (2010) submitted papaya fruits (Sunrise Solo) to 1-MCP (270 nL L -1 ) for 0, 12, 18 and 24 h, and then stored them (22 ± 2°C; RH 77% ± 2%) for 8 d. Ohashi et al (2016) found that the use of 1-MCP for fruits increased 'Solo' papaya shelf-life, because of the ability to inhibit ethylene action in tissues, delaying fruit ripening. The 1-MCP-treated fruits showed increased firmness, lower contents of soluble pectin and less activity of the PME enzyme, demonstrating that 1-MCP was effective in delaying the softening of the fruits.…”

Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

“…1.0 μl/L 1‐MCP on Rosa sterilis D. shi fruits delayed ascorbic acid depletion, suppressed the respiration rate, and ethylene production rate (Xie et al, 2020). “Solo” papayas ( Carica papaya L.) treated with 1 μl/L 1‐MCP showed a reduction in respiratory rate and ethylene production, as well as better maintenance of the green color of the peel and firmness after 7 days (Ohashi et al, 2016). When minimally processed mangoes were treated with UV radiation and 1‐MCP, 1‐MCP was not effective at preventing browning (de Sousa et al, 2017).…”