Amadurecimento e qualidade de ameixas 'Laetitia' tratadas com ácido salicílico e 1-metilciclopropeno

Abstract

Ripening and quality of 'Laetitia' plums treated with salicylic acid and 1-methylcyclopropeneThe aim of this study was to evaluate the effect of salicylic acid (SA), alone and combined with 1-methylcyclopropene (1-MCP), on ripening and quality of 'Laetitia' plums under cold storage (40 days at 1 ± 0.1 °C / RH 94 ± 2%). The treatments were: control; 1 mM of AS; 5 mM of AS; 10 mM of AS; and 5 mM of AS + 1-MCP (1 µL L -1 ). Fruit treated with 10 mM of AS showed higher ethylene production rate and higher incidence of skin black spots at removal from cold storage, and higher flesh browning after three days at ambient condition. In fruit treated with 5 mM of AS, the treatment with 1-MCP reduced the rate of ethylene production and reduced the incidence of flesh browning, increased the texture attributes, and reduced the skin red color. AS has no effect on flesh browning incidence and ripening of 'Laetitia' plums and increases the incidence of skin black spots at doses above 5 mM. In fruit treated with 5 mM of AS, the treatment with 1-MCP delays ripening and maintains the quality of 'Laetitia' plums.

Quality maintenance of ‘Laetitia’ plum by application of 1- methylcyclopropene, ethanol vapor and heat treatment

“…During the regular air storage, the low temperature reduces the activity of many enzymes associated with the membranes, causing changes in the permeability and inducing an accumulation of toxic intermediates, such as reactive oxygen species (Jiang et al, 2014). These changes, in turn, affect negatively the fruit tissues and induce the occurrence of damage caused by low temperature conditions, which manifest as internal flesh browning (Argenta et al, 2011;Hendges et al, 2013). Although flesh browning is a disorder caused by low temperature (Singh et al, 2009;Singh & Singh, 2013a), its manifestation may increase with ethylene (Corrêa et al 2011).…”

“…Treatment with 1-methylcyclopropene (1-MCP), which inhibits the action of ethylene, is an excellent alternative to enhance the potential of plum storage . Many authors have verified that 1-MCP delays the ripening and reduces the incidence of internal flesh browning in 'Laetitia' plum (Alves et al, 2010;Argenta et al, 2011;Hendges et al, 2013).…”