Amadurecimento de sapoti (Manilkara zapota L.) submetido ao 1-metilciclopropeno

Abstract

Este trabalho tem como objetivo avaliar o efeito do 1-MCP no controle do amadurecimento de sapoti. Os frutos foram colhidos no estádio de maturação fisiológico (fruto apto para amadurecer separado da planta-mãe), tratados com 0; 300 e 600 nL L-1 de 1-MCP por 12 horas em câmaras vedadas a 25 ± 2ºC e umidade relativa de 70 ± 5%. Ao término do tratamento com 1-MCP, os frutos foram armazenados por 23 dias nas mesmas condições de temperatura e umidade. As variáveis analisadas foram: perda de massa fresca, aparência externa, firmeza, cor da polpa, acidez titulável, pH, sólidos solúveis e açúcares solúveis totais. O 1-metilciclopropeno (1-MCP) retarda o amadurecimento e prolonga a vida útil pós-colheita de sapoti. A concentração de 300 nL.L-1 de 1-MCP apresentou melhores resultados, prolongando a vida útil pós-colheita do sapoti por seis dias.

Responses of sapodilla fruit (Manilkara zapota [L.] P. Royen) to postharvest treatment with 1methylcyclopropene

“…This effect could be explained on the basis that new ethylene receptors are constantly formed in the fruit during storage (Liu et al, 2005). The effectiveness of 1-MCP in delaying fruit ripening has also been observed in several studies, such as in banana (Pelayo et al, 2003), plums (Salvador et al, 2003), papaya (Moya-León et al, 2004), pears (Liu et al, 2005) and sapodilla fruit (Morais et al, 2006).…”

“…This data corresponds to the firmness when sapodilla fruit normally matures (data not shown). In this regard, Morais et al (2006) found that when sapodilla fruits treated with 1-MCP reach ripeness, firmness values are similar to control fruits without significant differences between them. With respect to this matter, evidence suggests that the characteristic firmness value of a mature fruit is achieved because the ethylene stimulates the activity of enzymes that degrade the cell wall (Abeles et al, 1992), which explains why the treated sapodilla fruit had a normal maturation.…”

Ripening of sapodilla fruits (Manilkara zapota [L.] P. Royen) treated with 1-methylcyclopropene after refrigeration

“…In relation to this, 1-MCP is a compound that is capable of preventing ethylene action and has also shown to be effective in reducing the post harvest deterioration rate of fruits (Menniti et al, 2004), and thus represents an enormous potential for extending the shelf life of a diversity of fruits. Moreover, it has also proved effective in delaying ripening in pears (Liu et al, 2005), sapodilla (Morais et al, 2006), banana (Pelayo et al, 2003), jujube (Li et al, 2011) and papaya (Moya-León et al, 2004). After extending the refrigeration period to 18 and 25 days, the treated fruit reached ripeness for consumption on the sixth and third days at 25°C, respectively.…”

“…behavior in postharvest (Lakshminarayana, 1979); ripening occurs rapidly and is characterized by a significant increase in the respiration rate and ethylene production, all of which classify it as a highly perishable fruit with a short shelf life, making its commercialization more difficult. Depending on the variety and the agro-climatic conditions of production, the fruit ripens at 26°C between 8 and 10 days after harvesting (Morais et al, 2006). Any increase in the shelf-life of this product, therefore, would contribute to an improvement in its commercialization.…”

Overcoming dormancy and storage of sapoti seeds

“…The sapoti is considered climacteric and very perishable fruit, and under natural conditions can be stored for up to 15 days (Morais et al, 2006), its maturity is fast, making difficult its conservation and marketing (Oliveira et al, 2011), as well as obtaining seed for propagation.…”