Shelf life of custard apple treated with 1-methylciclopropene: an antagonist to the ethylene action

Benassi, Guilherme; Correa, Guilherme; Kluge, Ricardo Alfredo; Jacomino, Ângelo Pedro

doi:10.1590/s1516-89132003000100016

Cited by 16 publications

(9 citation statements)

References 18 publications

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“…The amount of sugars usually increases along with fruit ripening through biosynthesis processes or degradation of polysaccharides (Chitarra & Chitarra, 1990). Lower amounts of soluble solids in fruits treated with 1-MCP were also verified in other studies (Watkins et al, 2000;Botrel, 2002).…”

Section: Resultssupporting

confidence: 84%

“…It has been demonstrated that the inhibition of the ethylene action delays ripening and senescence in several species of fruits, such as custtard apple (Benassi et al, 2003), guava (Bassetto et al, 2002), papaya , peach , apple (Rupasinghe et al, 2000), avocado (Feng et al, 2000), banana (Sisler & Serek, 1997;Golding et al, 1998;Jiang et al, 1999), strawberry (Ku & Wills, 1999) and tomato (Sisler & Serek, 1997).…”

Section: Introductionmentioning

confidence: 99%

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Conservation of 'Pedro Sato' guavas under treatment with 1-methylcyclopropene

Bassetto

Jacomino

Pinheiro

2005

Pesq. agropec. bras.

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-The search for techniques that extend shelf life of guava (Psidium guajava) fruits, and reduce its postharvest losses is desirable. The objective of this work was to evaluate the effects of concentrations of competitive ethylene antagonist 1-methylcyclopropene (1-MCP) on conservation of 'Pedro Sato' guava fruits. Treatments consisted of 0, 100, 300 or 900 nL L -1 of 1-MCP for 3 hours followed by storage at 25ºC, and 10ºC with 90±5% RH. The application of 900 nL L -1 1-MCP for 3 hours was efficient in delaying loss of skin color, and in keeping fruit firmness at both storage temperatures. The 300 nL L -1 of 1-MCP concentration was efficient in delaying skin color loss only when fruits were stored at 10ºC. The effect of 1-MCP was quite significant on the reduction of rot incidence at both storage temperatures. The respiratory rate was lower in fruits treated with 300 and 900 nL L -1 of 1-MCP during storage at 25ºC. The product was efficient in delaying the ripening of fruits, and the concentration of 900 nL L -1 showed the best effect.

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Section: Resultssupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Conservation of 'Pedro Sato' guavas under treatment with 1-methylcyclopropene

Bassetto

Jacomino

Pinheiro

2005

Pesq. agropec. bras.

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“…O alto conteúdo de sólidos solúveis, maior que 20 ºBrix, foi encontrado por Benassi et al (2003). A relação SS/AT (Figura 2-D) aumentou durante o armazenamento, atingindo, aos 21 dias, valores próximos a 97.…”

Section: Postharvest Conservation Of Custard Apple With the Use Of 1-unclassified

Conservação pós-colheita de pinha com uso de 1-metilciclopropeno

Silva

Mizobutsi

et al. 2013

Rev. Bras. Frutic.

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RESUMO-A aplicação de novas tecnologias torna-se necessário para aumentar o período de comercialização da pinha (Annona squamosa ) que apresenta alta perecibilidade e vida útil curta. Com o objetivo de retardar a evolução do amadurecimento, as pinhas foram tratadas com 1-metilciclopropeno (1-MCP) nas concentrações de 0; 200; 400 e 600 nL L -1 , durante 8 horas, a 25ºC. Posteriormente, os frutos foram armazenados a 15ºC, durante 21 dias. Em intervalos de sete dias, amostras foram retiradas da câmara para análises quanto à firmeza, perda de massa fresca, coloração (cromaticidade e ºHue), pH, sólidos solúveis (°brix), acidez titulável, relação sólidos solúveis/acidez titulável, teor de amido, açúcares totais, açúcares redutores e sacarose. Não houve efeito significativo dos tratamentos quanto ao pH, sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez titulável, perda de massa fresca e sacarose, somente efeito de tempo de armazenamento. A acidez titulável não apresentou modelo estatístico que explicasse o efeito da época de armazenamento. Houve interação significativa da concentração de 1-MCP e dos dias de armazenamento em relação à firmeza, coloração, teor de amido, açúcares totais e açúcares redutores. Quanto maior a dose de 1-MCP aplicado, mais lenta foi a evolução do amadurecimento, sendo que a concentração de 600 nL L -1 foi a que melhor retardou o amadurecimento . Termos para indexação -Annona squamosa, 1-MCP, Armazenamento. POSTHARVEST CONSERVATION OF CUSTARD APPLE WITH THE USE OF 1-METHYLCYCLOPROPENEABSTRACT-The application of new technologies is necessary to increase the marketing period of 'pinha' (Annona squamosa), which is highly perishable and presents short shelf life. Aiming at retarding the maturation evolution, 'pinhas' were treated with 1-methylcyclopropene (1-MCP) at concentrations of 0, 200, 400 and 600 nL L -1 during 8 hours at 25ºC. Then, the fruits were stored at 15ºC for 21 days. The fruits were taken from the chamber at 7-day intervals to be analyzed as to firmness, weight loss, color (chromaticity and ºHue), pH, total soluble solids, titratable acidity, soluble solids/acidity relation, starch content, total sugars, reducing sugars and sucrose. There was no significant effect of the treatments on pH, soluble solids, titratable acidity, solid soluble/titratable acidity relation, fresh mass loss or sucrose, but there was only the effect of the time of storage. The titratable acidity did not present a statistical model to explain the effect of the time of storage. There was a significant interaction of the concentration of 1-MCP and the days of storage in relation to firmness, color, starch content, total sugars and reducing sugars. The higher the dose of 1-MCP applied, the slower the maturation evolution. The concentration of 600 nL L -1 was the best to retard maturation and extend the shelf life of custard apple.

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“…In order to retard ripening of sugar apple, fruits were treated with 1-MCP at concentrations of 0, 30, 90, 270 or 810 nL L − 1 for 12 h at 25°C and then stored at 25°C for 4 days (Benassi, Correa, Kluge, & Jacomino, 2003). There were no differences among treatments with regard to TSS content.…”

Section: Effect Of 1-methylcyclopropene (1-mcp)mentioning

confidence: 99%