Ripening of ‘Hayward’ kiwifruit treated with 1-methylcyclopropene after cold storage

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

“…Kim et al (2001) found that 1-MCP reduced softening of intact kiwi fruit and the effect tended to be nearly the same with different concentrations. Similar results for kiwi fruits were reported by Boquete et al (2004). In this experiment, fruits treated with either 1 ppm or conditioning with 1 ppm of 1-MCP enhanced flesh firmness in comparison with control or conditioning.…”

“…Delay of firmness loss at early stage of storage by 1-MCP treatment and close relationship between 1-MCP reaction and ethylene production have been well documented for kiwi fruit (Kim et al 2001), strawberry (Ku and Wills 1999a;Tian et al 2000), tomato (Wills and Ku 2002), banana (Pelayo et al 2003) and mango (Jiang and Joyce 2000). In this experiment, softening of kiwi fruit was delayed with decreasing ethylene production when fruits were treated with 1-MCP or conditioning plus 1-MCP treatment (Boquete et al 2004;Kim et al 2001). Boquete et al (2004) showed that peak ethylene production was measured at 17th day.…”

“…The rate of ripening and premature softening of a wide range of fruits, vegetables and floriculture crops can be controlled with 1-MCP postharvest treatment Athanasios and Evangelos (2007). The use of such treatment depends on the physiological characteristics of each commodity (Blankenship and Dole 2003;Boquete et al 2004). The effect of ethylene and 1-methylcyclopropene on the quality of different fruits and vegetables was studied recently itself and also in combination (Kramer et al 2012;Sivakumar et al 2012;Zhang et al 2013).…”

“…The effect of ethylene and 1-methylcyclopropene on the quality of different fruits and vegetables was studied recently itself and also in combination (Kramer et al 2012;Sivakumar et al 2012;Zhang et al 2013). Boquete et al (2004) and Kim et al (2001) determined that application of 1-MCP in kiwi fruits reduces ethylene production and softening during cold storage and subsequently exposed to 20°C. Low concentrations of 1-MCP from 2.5 ppm to 1 ppm in most commodity are the most effective, but this depends also on temperature treatment.…”

Métodos de conservação de framboesa in natura

“…O uso do 1-MCP tem reduzido o surgimento ou a evolução de doenças em diversos produtos vegetais com comportamento climatérico, como maçã, kiwi, pêssego, nectarina, ameixas e peras (BOQUETE et al, 2004;DeELL et al, 2008;LIGUORI et al, 2004). Entretanto, estudos têm mostrado que esse produto aumenta a incidência de podridão em frutos não-climatéricos por inibir alguns sistemas metabólicos benéficos aos frutos e, assim, reduzir a produção e atividade da fenilalanina amônia-liase (PAL), de antocianinas e outros fenólicos (JIANG et al, 2001 Outro fator que pode ter influenciado a menor solubilização da pectina foi a manutenção dos menores valores de pH dos frutos expostos a 1000 nL L -1 (Tabela 8).…”