Postharvest quality of ‘Galaxy’ apples submitted to the treatment with 1-MCP and different cooling times between harvest and cold storage

Abstract

In this research it was evaluated if the use of 1-methylcyclopropene (1-MCP), associated to different cooling times between the harvest and storage, replaces the pre-cooling in ‘Galaxy’ apples. Treatments were arranged in a factorial scheme, combining the following factors: application of 1-MCP (with or without) and different times between harvest and cooling (24 hours, 96 hours, 144 hours and 192 hours in 2013; and 24 hours, 48 hours, 144 hours and 240 hours in 2014). After four months of cold storage (1.0±0.2°C/92±5% RH - Relative Humidity) were evaluated: flesh firmness, texture, titratable acidity (TA), soluble solids (SS) and skin color. Apples treated with 1-MCP showed greater flesh firmness, texture and SS, in both years, and more TA and lower incidence of mealy flesh compared to apples not treated with 1-MCP in 2013. The 1-MCP was effective in maintaining the fruit quality, even with the cooling delay of up to 240 hours. Cooling delay of 192 hours and 240 hours in ‘Galaxy’ apples not treated with 1-MCP should be avoided because it reduces the quality of fruits.

Quality of ‘Cripps Pink’ apples stored under controlled atmosphere with ultra-low and extremely low oxygen partial pressures or treated with 1-methylcyclopropene

“…3a). The efficiency of 1-MCP in reducing mealiness has also been reported by Hackbarth et al (2017), who studied 'Galaxy' apples stored under refrigeration. After 8 months of storage plus 7 days of shelf life, CS and CA with 2.0 kPa of O 2 showed higher values of mealiness incidence when compared to CA conditions with 0.25, 0.60, and 1.00 kPa of O 2 .…”

Treatment with nitric oxide preserves the quality of cold stored ‘Cripps Pink’ apples

“…The 1-MCP treatment has shown excellent results in the maintenance of apple quality in cold storage (Amarante et al 2010;Hackbarth et al 2017;Williamson et al 2018). However, this technology is expensive and has several disadvantages, such as its negative impact on the aroma of the fruit (Thewes et al 2015) and is not effective on control postharvest fruit decay.…”

Impacto do retardo do resfriamento na manutenção da qualidade de morangos ‘San Andreas’

“…Brackmann et al (2011) relataram que melões Cantaloupe 'Hy Mark' submetidos a retardamento do resfriamento apresentaram perda significativa da firmeza da polpa em relação aos frutos imediatamente resfriados após a colheita. O retardo do resfriamento dos frutos permite um metabolismo celular mais intenso, durante o período de exposição a temperaturas mais elevadas, o que implica em maior atividade de enzimas hidrolíticas de parede celular, causando maior redução da firmeza de polpa (Hackbarth et al, 2017). O atraso no resfriamento compromete a qualidade de diversos produtos hortícolas, diminuindo o nível de aceitação pelos consumidores no momento da compra nos supermercados (Li et al, 2015), sendo a firmeza do fruto um atributo de extrema importância para a qualidade de morangos (Doving et al, 2008).…”