Uso do 1-metilciclopropeno para retardar a maturação de tomate

Abstract

Tomates (Lycopersicon esculentum), cultivar 'Santa Clara' e o híbrido 'Carmen' (longa vida), tratados no estádio verde-maduro com 1-metilciclopropeno (1-MCP), apresentaram retardo nos picos de produção de etileno e CO2, redução nas taxas respiratórias, maior acidez titulável, maior retenção de firmeza e retardo no desenvolvimento de cor vermelha em relação a frutos não tratados, durante vida de prateleira a 23ºC. Os teores de sólidos solúveis totais não foram afetados pelo tratamento com 1-MCP. As doses de 1-MCP necessárias para retardar os picos de produção de etileno e CO2 e aumentar a acidez foram de 300 nl L-1 e 500 nl L-1, para tomates 'Santa Clara' e 'Carmen', respectivamente. Todavia, a retenção de firmeza e o retardo na evolução de cor vermelha da casca foram substanciais com a dose 150 nl L-1 para a cultivar 'Santa Clara', e com a dose de 250 nl L-1 para o híbrido 'Carmen'. Estes resultados mostram o grande potencial de emprego comercial do 1-MCP para retardar a maturação de tomates 'Santa Clara' e 'Carmen' em temperaturas ambientes.

Effect of Hexanal Vapour on Postharvest Quality and Shelf Life of Banana var. Grand Naine

“…These results implied that hexanal vapour treatments were effective to delay breakdown of starch content, which is one of the ripening indicator for banana. Similar results were reported by Krammes et al, (2003), Mir et al, (2004), Opiyo and Ying (2005) for tomato.…”

Bioactive compounds and physical and chemical characteristics of mini tomatoes: influence of postharvest treatments

“…and Davila-Aviña et al (2014) reported similar effects for edible coatings in tomatoes. They suggested that the coating slowed down the increase in ascorbic acid content, but did not prevent the synthesis of ascorbic acid during ripening.…”

“…Each of these techniques present different mechanism of action, but all of them are recognized by delaying the maturation process of tomatoes fruit (CHIUMARELLI; FERREIRA, 2006;DAVILA-AVIÑA et al, 2014;LARRIGAUDIÈRE et al, 1991;HUBER;KUMAR et al, 2014;KRAMMES et al, 2003;HUBER;. The use of gamma radiation has been presenting satisfactory results in relation to the shelf life and delay of tomato ripening (LARRIGAUDIÈRE et al, 1991;KUMAR et al, 2014).…”

“…Among these technologies stands out gamma radiation, application of 1-methylcyclopropene (1-MCP) and edible coatings. Each treatment has a different mechanism of action, but all are recognized by delaying ripening in tomatoes (CHIUMARELLI; FERREIRA, 2006;DAVILA-AVIÑA et al, 2011;LARRIGAUDIÈRE et al, 1991;HUBER;KUMAR et al, 2014;KRAMMES et al, 2003;HUBER;. Gamma radiation has been employed as a postharvest food preservation process in several countries.…”

“…However, the levels of bioactive compounds and the antioxidant activity KUMAR et al, 2014;KRAMMES et al, 2003;HUBER;. However, these treatments may change the composition of the fruit, leading to transformation or greater or lesser concentration of compounds with nutritional importance.…”