Effect of 1-methylcyclopropene and ethylene on the physiology of peach fruits (Prunus persica L.) cv. Dorado during storage

Mariño-González, Luz Amparo; Buitrago, Claudia Marcela; Balaguera-López, Helber Enrique; Martínez-Quintero, Efraín

doi:10.17584/rcch.2019v13i1.8543

Cited by 11 publications

(11 citation statements)

References 31 publications

(51 reference statements)

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“…This study was carried out in order to widen the marketability of white flesh melting peaches based on the hypothesis that the implementation of 1-MCP with EC might help to better regulate the ripening process. We evaluated the interaction between the antioxidant and antimicrobial properties of the Aloe arborescens gel EC [32,34,36,38] and the 1-MCP [4,13,14,19,37], which delays the ripening of the fruit, testing the storage at low temperatures (1 ± 0.5 • C) and then the shelf life at 20 • C for 6 days.…”

Section: Introductionmentioning

confidence: 99%

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

et al. 2020

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The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edible coating based on Aloe arborescens (EC) and a combined treatment of 1-methylcycyclopropene (1-MCP) and edible coating to prolong the shelf life of “Settembrina” white flesh peach fruit. White flesh peach fruit were harvested at the commercial ripening stage, treated with an edible coating (EC) or 1-MCP + EC or 1-MCP, and stored for 28 days at 1 °C. After 7, 14, 21, and 28 days, fruits were removed from cold storage, transferred at 20 °C and then analyzed immediately (cold out) and after 6 days (shelf life) to evaluate the combined effect of cold storage and room temperature. The fruits were tested for carotenoids content, phenolic content, reducing activity (ABTS). The physicochemical traits were measured in terms of the titratable acidity, total soluble content, weight loss, and vitamin C content. Moreover, their sensory profile was analyzed by a semi-trained panel. Fruit treated with EC and 1-MCP + EC kept their marketing values better than control after 14 days of storage and 6 days of simulated shelf life in terms of flesh firmness, total soluble solids and titratable acidity, as well as sensory parameters. After 21 days of storage, all treatments showed a deterioration of all the quality parameters. The single and combined application of Aloe-based coating (with 1-MCP) slowed down the maturation processes of the fruit, limited the weight loss, and preserved its organoleptic characteristics.

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Section: Introductionmentioning

confidence: 99%

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

et al. 2020

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“…The total soluble solids (TSS) were measured with a Hanna brand digital refractometer at a precision of 0.1°Brix. The total titratable acidity (TTA, % malic acid) was obtained with acid-base titration according to Mariño-González et al (2019).…”

Section: Methodsmentioning

confidence: 99%

Analysis of growth and physicochemical changes in apple cv. Anna in a high-altitude tropical climate

Cepeda

Vélez-Sánchez

Balaguera-López

2021

Rev. Colomb. Cienc. Hortic.

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The objective of this research was to carry out an analysis of growth and physicochemical changes in cv. Anna apple in the Colombian high-altitude tropics using on the accumulation of growing degree days (GDD). Fruit samplings were taken every 15 days after anthesis (DAA) until harvest at 100 DAA (892.37 GDD). The dry and fresh weight and the equatorial and polar diameters followed a simple sigmoidal pattern. This was confirmed with the behavior of the growth rates. The equatorial and polar diameters increased drastically between 455.39 and 589.32 GDD (45 and 60 DAA), while the weight did not, indicating that the void spaces increased in the pulp during this period. The respiratory rate had the highest value (61.93±6.79 mg CO2 kg-1 h-1) at 159.61 GDD (15 DAA) and then decreased continuously until harvest. The firmness increased from 159.61 to 455.39 GDD and, then continuously decreased, at harvest, it was 38.38±3.48 N. The total soluble solids increased and had an ending value of 8.58±0.37ºBrix. The total titratable acidity increased from 159.61 to 319.79 GDD (30 DAA), and then decreased until the end of the study with an acidity of 0.71±0.03%. The color index increased linearly as a function of development, but the values were <0 at harvest. These results are an important advance for knowledge on the behavior of apple cv. Anna under high-altitude tropical conditions.

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“…The fruits were then arranged in polystyrene trays and stored at room temperature (16±2°C, 75±6% RH). This methodology was slightly modified from Mariño-González et al (2019).…”

Section: Experiments 1 1-mcp and Ethylenementioning

confidence: 99%

“…technologies that reduce the biosynthesis and action of ethylene (Mariño-González et al, 2019) because ethylene is responsible for triggering processes at the physiological, biochemical and molecular levels (An et al, 2020), not only guaranteeing fruit ripening but also inducing senescence, an important cause of nutritional, physical and economic losses in agricultural products (Binder, 2008;Bapat et al, 2010). Therefore, several studies have looked at applications of ethylene and 1-methylcyclopropene (1-MCP) in fruits, which can done in a methodological way to determine the role of endogenous ethylene in ripening (Yang et al, 2013;Mariño-González et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…It is not only considered as the main compound inhibiting ethylene action (In et al, 2013) but also as a commercial strategy commonly used for fruit and vegetable management (Lata et al, 2017). 1-MCP applications have generated delays in ripening processes in cape gooseberries (Physalis peruviana L.; Valdenegro et al, 2012), mangos (Razzaq et al, 2016), melons (Shi et al, 2014) and peaches (Mariño-González et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Regulating the postharvest life of Campomanesia lineatifolia R. & P. fruits through the interaction of ethylene, 1-methylcyclopropene and low temperatures

González

González-Martínez

Córdoba

et al. 2021

Rev. Colomb. Cienc. Hortic.

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The champa (Campomanesia lineatifolia) is a very perishability berry with a pleasant taste. The objective of this research was to study the regulation and prolongation of the postharvest conservation of champa fruits using 1-methylcyclopropene (1-MCP) and refrigeration. Two experiments were carried out: In experiment 1, four treatments were evaluated to understand the regulation of maturation. The treatments were: control, 1-MCP, ethylene and 1-MCP + ethylene. The fruits were stored at room temperature. In experiment 2, the combination of the application of 1-MCP and two storage temperatures (room temperature [16±2°C] as well as 2±0.4°C) were used. In the two experiments, four repetitions were used, each one with approximately 500 g of fruits harvested at stage 2 of maturity (25% yellow and 75% green). The results of experiment 1 indicated that the fruits with 1-MCP presented the longest postharvest duration (17 days), firmness, and titratable acidity. They also had the lowest respiratory rate and weight loss during the 10 days. However, the fruits treated with ethylene had the opposite behavior, indicating that the changes evaluated during ripening were associated with this hormone. In experiment 2, the fruits refrigerated at 2°C, with or without the application of 1-MCP, had the longest postharvest duration, lasting 26 days, as compared to 12 days in the control fruits (without refrigeration and with 1-MCP). The fruits that lasted longer had a low respiratory rate during storage, as well as lower values for weight loss and, color index but, greater firmness and acidity. The 1-MCP was efficient when the fruits were at room temperature.

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Effect of 1-methylcyclopropene and ethylene on the physiology of peach fruits (Prunus persica L.) cv. Dorado during storage

Cited by 11 publications

References 31 publications

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

Analysis of growth and physicochemical changes in apple cv. Anna in a high-altitude tropical climate

Regulating the postharvest life of Campomanesia lineatifolia R. & P. fruits through the interaction of ethylene, 1-methylcyclopropene and low temperatures

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