Effects of 1-MCP onthe post-harvest quality of the orange cv. Pera stored under refrigeration

Rosa, Cássia Inês Lourenzi Franco; Clemente, Edmar; Oliveira, Dalany Menezes; Todisco, Katieli Martins; Costa, José Maria Correia da

doi:10.5935/1806-6690.20160075

Cited by 8 publications

(6 citation statements)

References 19 publications

(14 reference statements)

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“…Among the treatments, stems treated with 100 ppb of 1-MCP had lower respiration rate when compared to the other concentrations (Figure 4). The increase in the respiration rate observed in this research may be due to the chemical stress caused by the application of higher doses of 1-MCP (Rosa et al, 2016). The longevity of a plant depends on the respiratory activity, because it is related to the growth and senescence, therefore its monitoring is important once if it is not checked, can compromises the quality, shortening the life of the plant.…”

Section: Resultsmentioning

confidence: 98%

Postharvest conservation of alstroemeria ‘ajax’ using 1-methylcyclopropene

et al. 2017

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Cut flowers deteriorate quickly and require postharvest technologies to increase their durability, which is usually around 8 days. Due to the scarce information related to postharvest physiology of Alstroemeria cut flowers, this study aimed to verify the best dose of 1-methylcyclopropene (1-MCP) to the postharvest conservation of inflorescences of Alstroemeria cv. Ajax, considering the factors associated with floral senescence and loss of the decorative life. The stems were submitted to four doses of 1-MCP (0; 100; 250; 500 ppb), then placed in containers with distilled water and stored at room temperature (22 ºC). The treatments were performed in triplicate containing three stems per replicate. The evaluations were performed every three days for a total of 12 days of storage. An F test was conducted, and the means were compared by the Tukey test (p≤0.05). Among the applied treatments the dose of 500 ppb of 1-MCP reduces the loss of water of the stems of alstroemerias during the storage period, keeping the petals turgids and the levels of carotenoids and anthocyanins high, however, this was not enough to keep the decorative quality of the flowers, once the 1-MCP did not solve the problems of yellowing of the leaves and floral openning, which are important characteristics for its commercialization.Index terms: Ethylene; longevity; pigments; enzyme activity. RESUMOAs flores de corte se deterioram muito rapidamente e necessitam de tecnologias pós-colheita para aumentar a durabilidade, que é normalmente em torno de 8 dias. Devido às escassas informações relacionadas à fisiologia pós-colheita de flores de Alstroeméria, a presente pesquisa teve como objetivo verificar qual a melhor dose de 1-metilciclopropeno (1-MCP) na conservação pós-colheita de inflorescências de Alstroemeria cv. Ajax, considerando os fatores associados à senescência floral e perda da vida decorativa. As hastes foram submetidas a quatro doses de 1-MCP (0; 100; 250; 500 ppb), posteriormente foram colocadas em recipientes com água destilada e armazenadas em temperatura de ambiente (22 ºC). Os tratamentos foram realizados em triplicata contendo três hastes por repetição. As avaliações foram realizadas a cada três dias perfazendo um total de 12 dias de armazenamento. Foi realizado um teste de F, e as médias comparadas pelo teste de Tukey (P≤0,05). Entre os tratamentos aplicados a dose de 500 ppb de 1-MCP reduziu a perda de água das hastes de alstroeméria durante o período de armazenamento, mantendo as pétalas túrgidas e os níveis de carotenoides e antocianinas altos, entretanto, isso não foi suficiente para manter a qualidade decorativa das flores, uma vez que o 1-MCP não resolveu os problemas de amarelecimento das folhas e abertura floral, que são importantes características para sua comercilização.Termos para indexação: Etileno; longevidade; pigmentos; atividade enzimática.

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Section: Resultsmentioning

confidence: 98%

Postharvest conservation of alstroemeria ‘ajax’ using 1-methylcyclopropene

et al. 2017

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“…Regression analysis is a method to study the change in relationship between the dependent variable and independent variables, and its final result is generally an empirical regression equation (Tang et al 2006). This method has been effective in food quality studies including: characteristic analysis of cherry fruit (Khub 2014); correlations between orange quality indices (Rosa et al 2016); and differences in organic acids between wine varieties (Geana et al 2016). In the present study, a large sample of apples (106 cultivars) and regression analysis were used to discover significant linear or logarithmic relationships between 5 apple sour flavor indices, namely Mal, ToA, AcV, TiA, and pH value.…”

Section: Discussionmentioning

confidence: 99%

Evaluation indices of sour flavor for apple fruit and grading standards

Yan

Liu

Nie

et al. 2018

Journal of Integrative Agriculture

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In order to establish grading standards of evaluation indices for sour flavor of apples, ten indices from 106 apple cultivars were tested, including: malic acid (Mal), oxalic acid (Oxa), citric acid (Cit), lactic acid (Lac), succinic acid (Suc), fumaric acid (Fum), total organic acids (ToA, the sum of the six organic acids tested), titratable acid (TiA), acidity value (AcV), and pH value. For most of the cultivars studied (85.8%), the order of the organic acid content in apples was Mal>Oxa>Cit>Lac>Suc>Fum. Malic acid was the dominant organic acid, accounting for 94.5% of ToA. Among the 10 indices, the dispersion of pH value was the smallest with a coefficient of variation of only 8.2%, while the coefficients of variation of the other 9 indices were larger, ranging between 31 and 66%. There were significant linear relationships between Mal and two indices (ToA and AcV) as well as between ToA and AcV. There were significant logarithmic relationships between pH value and four indices: Mal, TiA, ToA, and AcV. The equations all had very high fitting accuracy and can be used to accurately predict related indices. According to this study, Mal, ToA, and AcV of apple were normally distributed, TiA was close to normally distributed, whereas pH value had a skewed distribution. Using the fitted normal distribution curves, the grading standards of Mal, TiA, ToA, and AcV were established. The grading node values of pH value were obtained using the logarithmic relationship between pH value and Mal. The grading standards of these five indices can be used to evaluate the sour flavor of apple. This study provides a scientific basis for evaluating apple flavor and selecting apple cultivars.

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“…In comparison, the ascorbic acid levels of the MeJa treated fruit were higher only at 30+7 days (Table 2). Other studies have shown that storage of 'Pera Bianchi' oranges was linked with increases in the fruit ascorbic acid levels from 48.89 mg 100 mL -1 at 15 days to 56.76 mg 100 mL -1 at 45 days of storage (Rosa, Clemente, Oliveira, Todisco, & Costa, 2016). The a* coordinate for orange fruit coloration intensified throughout the storage period, with the orange color becoming more reddish.…”

Section: Resultsmentioning

confidence: 88%

<b>‘Navelina’ oranges submitted to pre-harvest resistance inducers

et al. 2018

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The objective of this study was to evaluate the physical-chemical characteristics, rot index and bioactive compounds of 'Navelina' oranges under postharvest refrigerated storage conditions after pre-harvest resistance induction in crops from 2015 and 2016. The field experimental design was completely randomized blocks. The treatment factors were composed of the following resistance inducers: noresistance inducer (control), selenium (Se), silicon (Si), acibenzolar-s-methyl (ASM), methyl jasmonate (MeJa), thiamethoxam (TMT) and imidacloprid (IMI). In the laboratory, the experimental design was the same as that in the field, but it used a two-factor scheme instead of a unifactorial scheme. In the two-factor scheme, factor A was composed of the abovementioned resistance inducers, and factor B was composed of the refrigerated storage periods (zero and 30 days). The analyses investigated the coloration, fresh mass loss, rot index, soluble solids, pH, titratable acidity, SS/TA ratio, ascorbic acid, total phenolic compounds and antioxidant capacity of the oranges. The application of pre-harvest resistance inducers was efficient in maintaining the physical-chemical characteristics of the 'Navelina' oranges in postharvest, increasing their bioactive compounds in comparison to the control. The resistance inducers Se, Si, MeJa, and IMI reduced rot rates, while ASM and MeJa prevented fresh fruit mass loss.

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Effects of 1-MCP onthe post-harvest quality of the orange cv. Pera stored under refrigeration

Cited by 8 publications

References 19 publications

Postharvest conservation of alstroemeria ‘ajax’ using 1-methylcyclopropene

Postharvest conservation of alstroemeria ‘ajax’ using 1-methylcyclopropene

Evaluation indices of sour flavor for apple fruit and grading standards

<b>‘Navelina’ oranges submitted to pre-harvest resistance inducers

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