Amadurecimento de bananas 'maçã' submetidas ao 1-metilciclopropeno (1-MCP)

Abstract

RESUMO -Objetivou-se avaliar o efeito do 1-MCP, em diferentes tempos de aplicação, sobre amadurecimento e atributos de qualidade da banana 'Maçã'. Utilizou-se um delineamento experimental inteiramente casualizado (DIC), em esquema fatorial 3x5, ou seja, avaliaramse as bananas em três diferentes graus de coloração da casca (grau 2: 100% verdes; grau 4: mais amarelas que verdes; grau 7: completamente amarelas, com pontuações marrons) e cinco tempos de aplicação de 50 hL. L-1 de 1-MCP (0-controle; 6; 9; 12 e 24 horas). O experimento foi conduzido com três repetições constituídas por três buquês, com quatro frutos cada. Os dados obtidos foram submetidos à análise de variância (ANOVA) e ao teste de Tukey, e regressão polinomial, quando conveniente. O 1-MCP foi aplicado nos frutos no grau 2 de coloração da casca, na concentração de 50hL.L -1 , a 25±1ºC. Os frutos, após aplicação, foram armazenados a 25±1ºC e 80±5% UR e avaliados, quanto ao teor de sólidos solúveis (SS) e açúcares solúveis totais (AST), pH e cor da casca, nos graus 2; 4 e 7 de coloração e também a taxa respiratória, que foi acompanhada diariamente. A aplicação de 50nL.L -1 de 1-MCP atrasou o início do amadurecimento de bananas 'Maçã', conforme as primeiras mudanças visíveis na coloração da casca de verde para amarela, em aproximadamente 9 dias. Observou-se também retardo na ascensão e diminuição da taxa respiratória, de aproximadamente 50%, no ponto máximo do climatério, nos frutos submetidos ao 1-MCP, durante o amadurecimento. O 1-MCP a 50hL.L -1 , em qualquer tempo de aplicação, retardou o amadurecimento de bananas 'Maçã' sem afetar os atributos de qualidade valor b * (cor da casca), os teores de sólidos solúveis, açúcares solúveis totais e pH. Termos para indexação: pós-colheita, taxa respiratória, coloração, qualidade, Musa sp. RIPENING OF 'APPLE' BANANA SUBMITTED TO 1-METHYLCYCLOPROPENE (1-MCP)ABSTRACT -This work aimed to evaluate the effect of 1-MCP, at different of application times, under ripening and quality attributes of 'Apple' banana. The experiment was carried out in a completely randomized design in factorial 3x5, evaluating the three different degrees of the banana's peel color ( degree 2: completely green; degree 4: more yellow than green; degree 7: completely yellow with brown spots) and five application times of 50 ηL. L-1 of 1-MCP (0-control, 6, 9, 12 and 24 hours), with three replicates consisted by 3 bunches with 4 fruits in each one. The data collected were submitted to variant analysis (ANOVA), to the Tukey test, and, when necessary, to polinomial regression. The 1-MCP was applicated on degree 2 of peel color fruits, at 50ηL.L -1 and 25±1ºC. After application, fruits were stored at 25 + 1°C and 80 + 5% RH and their soluble solid (SS), content and total soluble sugars (TSS), pH and peel color were evaluated in degrees 2, 4 and 7 of peel color, and also the respiration rate that was evaluated daily. The 1-MCP at 50nL.L -1 application delayed the start of the ripening of 'Apple' bananas in approximately 9 days, based on the first vi...

Growth, yield and fruit quality of ‘Maçã’ banana under different rates of phosphorus fertilization

“…However, low starch deposition resulted in similar levels of RSC among the treatments, in terms of P 2 O 5 doses. Fruit peel colour; pH; SSC; TA; malic acid; and ratio found to be similar to those described in the literature for the same cultivar (Pinheiro et al, 2007).…”

Postharvest treatment with 1-MCP in apple ‘Gala’ mutants: physicochemical characterization, bioactive compounds and antioxidant activity

“…Sugar content is a main factor of fruits consumption quality and can be influenced by some factors such as sun exposure, irrigation, rootstock and fertilization. The use of 1-MCP did not present statistical difference and this result is in accordance to Corrent et al (2004), Brackmann (2005), and Pinheiro et al (2006), because ethylene does not influence this physiological parameter (Ayub et al 1996).…”

Effects of 1-MCP on Quality and Storability of Cherry Tomato (Solanum lycopersicum L.)

“…Patricia et al [33] observed increased hydrolysis of soluble pectin in sapodilla cell walls as fruit ripening proceed. Pinheiro et al [34] also found similar 1-MCP effects on soluble and total pectin contents as tomato and bananas ripened. Similarly, delayed softening of peach during storage was directly associated with delayed increase of water-soluble pectin content [35].…”