Aplicação do 1-metilciclopropeno e sua influência no processo de remoção da adstringência com etanol em caqui 'Giombo' refrigerado

Terra, Felipe de Angelis Monteiro; Edagi, Fernando Kazuhiro; Sasaki, Fabiana Fumi; Filho, Marcos Eduardo Frassetto; Silva, Mayla Majado da; Giro, Beatriz; Berno, Natalia Dallocca; Kluge, Ricardo Alfredo

doi:10.1590/s0103-84782014000200003

Cited by 6 publications

(4 citation statements)

References 24 publications

(17 reference statements)

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“…and in the controls, we observed the effect of 1-MCP on the preservation of the firmness of both groups Terra et al (2014). confirm, 'Giombo' fruit with reduced astringency, and treated with 1-MCP displayed higher firmness at the end of the analysis period in comparison with those fruit treated only with the use of the ethanol.…”

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confidence: 53%

Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons

2018

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This study aimed to study the effect of astringency reduction using ethanol and application of 1-MCP in ‘Giombo’ persimmons, storage in cold chamber at 5ºC and to assess its physiological and structural alterations. After the deastringency treatment using ethanol, and the application of 1-methylcyclopropene (1-MCP), the fruits were stored at 5ºC and 90% RH during 60 days and shelf life (SL) for 5 days at 22ºC. The dosage of 1.70 ml/kg-1 ethanol during 12 hours was efficient for the astringency removal in ‘Giombo’ persimmons. However, deastringency using ethanol reduces pulp firmness and 1-MCP preserves this characteristic both in detannized fruits and in controls. The increase of soluble pectins and solubilization did not foster the polymerization of the soluble tannins both in control and detannized fruits. ‘Giombo’ persimmons displayed a severe firmness reduction, increase of soluble pectins, and degradation of the parenchyma cells, gelling of the pulp, increase of the production of ethanol and acetaldehyde after 60 days of storing + 5 days SL, inclusively in control fruits, and those treated with 1-MCP. These results suggest, cultivar ‘Giombo’ is susceptible to damages at 5ºC and that further studies are required using different temperatures to improve the storage.

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Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons

2018

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“…Ethylene controls the pectin methylesterase (PME) and polygalacturonase (PG) enzymes activity, which promote the pectic substances degradation in the cell wall and, consequently affecting the fruits softening (Antunes et al, 2010;Terra et al, 2014;Álvarez-Herrera et al, 2016).…”

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confidence: 99%

Soft figs shelf life increasing with and 1-methylcyclopropene and cold storage

et al. 2022

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The best sensorial Brown Turkey figs for the fresh market are the ones harvested soft. However, at this maturity stage, they have a very short shelf life, from two to seven days, depending on environmental conditions, which make their marketing very difficult. This research's goal was to increase the shelf life of soft 'Roxo de Valinhos' figs, a 'Brown Turkey' plant material grown in Brazil, stored under refrigeration, by applying 1-methylcyclopropene (1-MCP), an ethylene inhibitor. Soft 'Roxo de Valinhos' figs were submitted to 1-MCP at 0; 0.5; 1.0 and 1.5 µg. L -1 for 24 h in airtight, under refrigeration at 4 ± 1 ºC. Subsequently, fruits were stored for up to 17 days at 4 ± 1 ºC. After removing from refrigerated conditions, fruits were kept for one day at room temperature (22 ºC), and then they were evaluated to determine their physical and chemical features. 1-MCP at 1.5 µg. L -1 was able to increase the soft figs shelf life to 12 days.

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“…Pectins act as a cementing material and are found mainly in the cell wall, being responsible for fruit firmness (Álvarez-Herrera et al, 2016). Thus, the 1-MCP promoted less pectin solubilization in the treated figs, which probably caused delay of the ethylene effect on the pectinase enzymes present in the cell wall; consequently, fuit firmness was promoted (Blum and Ayub, 2009;Oliveira et al, 2005;Terra et al, 2014). Ribeiro et al (2012) observed that the resistance grape peels increased when they shriveled in their final ripening stage.…”

Section: Discussionmentioning

confidence: 99%

“…1-MCP is an unsaturated cyclic olefin that acts as a competitive ethylene antagonist, i.e. it blocks ethylene receptors and can be used to control ethylene production, respiration rate, and softening and extends the shelf-life of a wide range of fruits (Freiman et al, 2012;Sozzi et al, 2005;Terra et al, 2014;Watkins, 2008). However, 1-MCP applications on fruits may not always have similar results on the postharvest quality since its effect has been shown to vary according to the climacteric fruit species, cultivar, maturation and ripening stages of the fruit, and 1-MCP application forms (Freiman et al, 2012;Sozzi et al, 2005; Watkins, 2006;Zhang et al, 2017).…”

Section: Additional Abstractmentioning

confidence: 99%

Effects of 1-methylcyclopropene on postharvest quality of Roxo-de-Valinhos fresh ripe figs

Tofanelli

Cuquel

Medeiros³

et al. 2018

Rev. Colomb. Cienc. Hortic.

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The fig is one of the most perishable fruits during the postharvest phase, which has prompted studies to evaluate the effects of substances applied on figs after harvest in order to extend their postharvest life. The aim of this work was to evaluate the effects of different concentrations of 1-methylcyclopropene (1-MCP) on the postharvest quality of Roxo de Valinhos figs. The research was conducted by applying 4 concentrations of 1-MCP (0 -control, 5, 10, and 20 µg L -1 ) on figs, after which the fruits were evaluated at five different storage times (0, 4, 8, 12, and 16 days). The results showed that 20 µg L -1 of 1-MCP provided the best fruit firmness at day 12 after harvest. The 1-MCP treatments did not improve the total amount of total soluble solids (TSS), but we observed higher amount of total solids from 12 to 16 days of storage. Higher acidity was observed in the figs without a 1-MCP treatment at 8 days of storage and with 20 µg L -1 of 1-MCP after 12 days of storage. 1-MCP did not affect fruit weight loss. The figs treated with 1-MCP showed promising and rising values of firmness, acidity, and TSS at the highest dose. The TSS concentration tended to increase at the higher doses. As a result, it could be interesting to assay this substance with applications with higher concentrations than those used in the present study. Additional key words:Ficus carica, 1-MCP, firmness, soluble solids, titratable acidity, weight loss. fig, which rapidly decreases the quality of the fruit after harves, because it is subject to rapid physiological breakdown. This characteristic affects the efficiency of the commercialization and exportation of the fruit around the world (Gözlekçi et al., 2008;Paula et al., 2007;Sharma and Singh, 2013). The postharvest life of the fresh fig fruit is normally 7-10 d even when it is stored under low temperatures (Ozkaya et al., 2014).Some studies have been conducted to investigate the effects of substances applied on figs to improve its postharvest conservation, such as calcium chloride, fungicides, sodium hypochlorite, and 1-methylcyclopropene (1-MCP) (Gözlekçi et al., 2008;Irfan, 2013;Paula et al., 2007;Watkins, 2008). 1-MCP is an unsaturated cyclic olefin that acts as a competitive ethylene antagonist, i.e. it blocks ethylene receptors and can be used to control ethylene production, respiration rate, and softening and extends the shelf-life of a wide range of fruits (Freiman et al., 2012;Sozzi et al., 2005;Terra et al., 2014;Watkins, 2008). However, 1-MCP applications on fruits may not always have similar results on the postharvest quality since its effect has been shown to vary according to the climacteric fruit species, cultivar, maturation and ripening stages of the fruit, and 1-MCP application forms (Freiman et al., 2012;Sozzi et al., 2005; Watkins, 2006;Zhang et al., 2017).There are few reports on the postharvest behavior of figs treated with 1-MCP. Gözlekçi et al. (2008) showed that 10 µg L -1 of 1-MCP slowed the softening of Bardakci figs and retained fruit firmness during...

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Aplicação do 1-metilciclopropeno e sua influência no processo de remoção da adstringência com etanol em caqui 'Giombo' refrigerado

Abstract: RESUMO Este trabalho tem como objetivo verifi car a possibilidade de aplicação de vapor de etanol para a destanização, associado ao 1-metilciclopropeno (1-MCP) para prolongar o armazenamento de caquis 'Giombo

Cited by 6 publications

References 24 publications

Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons

Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons

Soft figs shelf life increasing with and 1-methylcyclopropene and cold storage

Effects of 1-methylcyclopropene on postharvest quality of Roxo-de-Valinhos fresh ripe figs

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