Firmeza de mamão tratado com 1-MCP em diferentes tempos de exposição

Asmar, Simone Abreu; Abreu, Celeste Maria Patto de; Lima, Rafaella Araújo Zambaldi; Corrêa, Angelita Duarte; Santos, Custódio Donizete dos

doi:10.1590/s1413-70542010000200024

Cited by 10 publications

(5 citation statements)

References 9 publications

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“…According to Fischer et al (2009), lower values for citrus are not uncommon and occur because such fruit are more resistant to perishing and excessive handling. However for banana, avocado, papaya and mango, are vulnerable and show high loss rates because they are climacteric fruits, which, according to Asmar et al (2010) show rapid changes after harvest triggered by the production of ethylene and increased respiratory rate. This makes them vulnerable to factors enhancing perishability.…”

Section: Resultsmentioning

confidence: 99%

“…Isto é explicado por Fischer et al 2009, o qual menciona que as frutas cítricas apresentam menor perecibilidade e resistência ao excessivo manuseio. No entanto, para banana, abacate, mamão e manga, o comportamento foi contrário, pois tratam-se de frutas climatérias, que de acordo com Asmar et al (2010), apresentam rápidas transformações após a colheita, desencadeadas pela produção do etileno e aumento da taxa respiratória, o que as torna bastante perecíveis.…”

Section: Resultsunclassified

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Estimates and causes of fresh fruit post-harvest losses in the Chapadinha Microregion, Maranhão, Brazil

Silva

Almeida²,

Ferreira³

et al. 2018

AGRO@MBIENTE ON-LINE

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Fruit growing contributes to Brazilian socioeconomic growth, both as a source of food for the population and in the generation of employment and income. However, the production chain incurs significant negative impacts, mainly due to post-harvest losses. The objective of the current study was to estimate the post-harvest losses of fruits, occurring in the retail markets of Anapurus, Belágua, Mata Roma, São Benedito do Rio Preto and Urbano Santos (Maranhão State). The study was carried out with visits to 45 commercial establishments, and the deployment of a questionnaire regarding post-harvest losses of 12 fruits. It is concluded that, in decreasing order, losses were: avocado (11.76 ± 0.09%) > papaya (11.65% ± 0.02) > banana (10.82 ± 1.75%) > grape (10.08 ± 0.06%) > passion fruit (9.28 ± 0.04%) > pineapple (8.62 ± 0.04%) > watermelon (8.48 ± 0.05%) > mango (8.00 ± 0.18%) > orange (7.12 ± 0.10%) > apple (6.68 ± 0.07%) > pear (6.52 ± 0.03%) > melon (4.32 ± 0.01%). Physiological disorders were the main cause of losses, with estimated losses being up to 10.62%. It is suggested that losses could be reduced with: better hygiene in commercial environments, effective planning of the quantities offered, and the adoption of low cost technologies for the conservation and refrigeration of temperate fruits. Some public initiatives, such as the increase in availability of training courses, improvement of roads in the rural areas of the Chapadinha Microregion, and encouragement of the expansion of fruit growing in Maranhão, may lead to improvements, with direct benefits to society in general.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsunclassified

Estimates and causes of fresh fruit post-harvest losses in the Chapadinha Microregion, Maranhão, Brazil

Silva

Almeida²,

Ferreira³

et al. 2018

AGRO@MBIENTE ON-LINE

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“…The effect of 1-MCP on delaying senescence may be attributed to its ability to inhibit ethylene synthesis (SISLER; SEREK, 1997), leading to delayed senescence and maintenance of fruit quality, such as delayed softening or a delay in ripening and other changes which may lead to an increase in the storage life of the fruit (BLANKENSHIP;DOLE, 2003). Asmar et al (2010) submitted papaya fruits (Sunrise Solo) to 1-MCP (270 nL L -1 ) for 0, 12, 18 and 24 h, and then stored them (22 ± 2°C; RH 77% ± 2%) for 8 d. Ohashi et al (2016) found that the use of 1-MCP for fruits increased 'Solo' papaya shelf-life, because of the ability to inhibit ethylene action in tissues, delaying fruit ripening. The 1-MCP-treated fruits showed increased firmness, lower contents of soluble pectin and less activity of the PME enzyme, demonstrating that 1-MCP was effective in delaying the softening of the fruits.…”

Section: Resultsmentioning

confidence: 99%

Control of anthracnose in papaya fruits by acetylsalicylic acid and 1-methylcyclopropene

et al. 2020

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This study assessed the effect of acetylsalicylic acid (ASA) and 1-methylcyclopropene (1-MCP) to control anthracnose in papaya (cultivar Golden). Disinfested-surface fruits were inoculated with Colletotrichum gloeosporioides and then the compounds were applied. The lesion diameters and the physical-chemical properties were analyzed. Assays were carried out with ASA and 1-MCP targeting the control of anthracnose and maintenance of the fruit’s physical-chemical properties. The effect of ASA (20 mM; 20 min) on reducing lesion diameter occurred when applied before inoculation. Fruits treated with 1-MCP (300ppb) for 12 h showed a smaller lesion diameter than control. For the physical-chemical analysis, fruit treated with 1-MCP (200; 300 ppb; 12h) maintained fruit firmness, delayed fruit ripening and fruit fresh weight loss.

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“…The −1-MCP fruit pulp tissue was completely soft (< 2 N) by Day 51 while the pulp of + 1-MCP fruit did not soften to the same firmness until Day 61. Treatment with 1-MCP also delayed softening in papaya fruit ( Carica papaya L., Hofman et al, 2001 ; Ergun and Huber, 2004 ) and was associated with lower pectin methyl esterase ( Façanha et al, 2019 ) and polygalacturonase activities (PG; Fabi et al, 2014 ) delaying the total pectin degradation ( Asmar et al, 2010 ). Banana softening resulted from the cell wall changes, specifically the synchronized degradation of pectin, hemicellulosic polysaccharides, and starch ( Kojima et al,1994 ; John and Marchal, 1995 ).…”

Section: Discussionmentioning

confidence: 99%

Delaying ripening using 1-MCP reveals chilling injury symptom development at the putative chilling threshold temperature for mature green banana

et al. 2022

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Storage at the putative chilling threshold temperature (CTT) to avoid chilling injury still limits postharvest handling of tropical fruit like banana in that ripening may occur at the CTT. To determine whether chilling injury (CI) symptoms would develop in mature green (MG) banana fruit if the CTT exposure was extended by inhibiting ethylene action and thus ripening, 1-methylcyclopropene (1-MCP) was applied. Individual ‘fingers’ from multiple ‘clusters’ of MG bananas were either immersed in water or 50 μg L−1 1-MCP (a.i.) solution and each treatment was divided into three subgroups for storage at 5.0°C (severe CI), 13.0°C (mild CI), or 14.0°C (CTT) ± 0.1°C. 1-MCP delayed ripening in terms of color change for 10 days for fruit stored at the CTT. Ethylene production by fruit at 5.0°C remained around 0.04 ng kg−1 s−1 with no obvious increase during 31-day storage. Ethylene production at 14.0°C (−1-MCP/+1-MCP) increased on Day 33 while increasing on Day 38 for 13.0°C fruit without 1-MCP and on Day 39 for fruit with 1-MCP. Peak climacteric ethylene occurred on Days 44 and 39 for 13.0 and 14.0°C fruit without 1-MCP, respectively, and on Days 59 and 51 for 13.0°C and 14.0°C 1-MCP-treated fruit, respectively. As hypothesized, longer exposure of MG banana fruit to the CTT of 14.0°C without onset of ripening as was allowed by prior 1-MCP treatment allowed CI to develop at that normally non-chilling temperature. Vascular browning was the first visual and most sensitive CI symptom in the experiment and was observed on Day 4 at 5.0°C, Day 10 at 13.0°C, Day 19 at 14.0°C without 1-MCP, and on Day 28 at 14.0°C with 1-MCP. Using a 1-MCP pre-treatment to remove the influence of ethylene from bananas stored at 13°C or 14°C also resulted in slight reduction in vascular browning severity. In conclusion, a putative safe temperature may become a CI temperature if the shelf-life-limiting factor is removed, allowing longer exposure. Chilling at the CTT caused relatively mild injury on fruit, and vascular browning is a sensitive indicator of CI status, while the light-adapted quantum yield of photosystem II [Y(II)] could be a non-destructive indicator of early CI stress in MG banana. Fruit at 13.0/14.0°C developed CI symptoms slightly later with 1-MCP than without 1-MCP. This suggests that ethylene might be involved in early CI symptom development.

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Firmeza de mamão tratado com 1-MCP em diferentes tempos de exposição

Cited by 10 publications

References 9 publications

Estimates and causes of fresh fruit post-harvest losses in the Chapadinha Microregion, Maranhão, Brazil

Estimates and causes of fresh fruit post-harvest losses in the Chapadinha Microregion, Maranhão, Brazil

Control of anthracnose in papaya fruits by acetylsalicylic acid and 1-methylcyclopropene

Delaying ripening using 1-MCP reveals chilling injury symptom development at the putative chilling threshold temperature for mature green banana

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