Utility of 1-methylcyclopropene as a papaya postharvest treatment

Manenoi, Ashariya; Bayogan, Emma Ruth V.; Thumdee, Siwaporn; Paull, Robert E.

doi:10.1016/j.postharvbio.2006.11.005

Cited by 83 publications

(43 citation statements)

References 29 publications

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“…Hexanal treated fruits at 1200 ppm concentration showed reduced weight loss compared to 0 ppm, 600 ppm, 900 ppm hexanal vapour treatments. The results obtained are in agreement with the findings of Jeong, et al, (2002);Manenoi, et al, (2007);Shiga, et al, (2009);Wills and Ku, (2002);and Colelli, et al, (2003). The reason for weight loss during ripening is due to high energy is required to run the process; hence, starch is converted into sugar and used as energy.…”

Section: Physiological Loss In Weight (%)supporting

confidence: 92%

Effect of Hexanal Vapour on Postharvest Quality and Shelf Life of Banana var. Grand Naine

Ashwini¹,

Ganapathy²,

Subramanian³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Physiological Loss In Weight (%)supporting

confidence: 92%

Effect of Hexanal Vapour on Postharvest Quality and Shelf Life of Banana var. Grand Naine

Ashwini¹,

Ganapathy²,

Subramanian³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…4C) with good eating quality (data not shown) and absence of rubbery texture. According to Manenoi et al (2007), 1-MCP treatment for fruit at 25e30% colour stage does not affect the normal softening of the fruit mesocarp and it does not show rubbery texture.…”

Section: Fruit Ripeness and 1-mcp þ Bacillus Amyloliquefaciens Ppcb00mentioning

confidence: 99%

“…The application of ethylene inhibitor 1-methyl cyclopropene (1-MCP) has been adopted for some climacteric fruit including papaya (Hofman et al, 2001;Ergun and Huber, 2004) to prevent nonhomogenous ripening due to exogenous ethylene exposure or rapid fruit softening because of poor postharvest handling practices. According to Manenoi et al (2007), disease development was delayed and -severity reduced with 1-MCP treated fruit than in non-treated (control fruit) 'Solo' papaya. Fruit treated with 1-MCP at more than 25% ripe stage also showed a delay in fruit softening and may have commercial utility.…”

Section: Introductionmentioning

confidence: 99%

Effect of biocontrol agent Bacillus amyloliquefaciens and 1-methyl cyclopropene on the control of postharvest diseases and maintenance of fruit quality

2011

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a b s t r a c tEfficacy of biocontrol agent Bacillus amyloliquefaciens PPCB004 was evaluated on the control of anthracnose and phomopsis rot in 'Solo' papaya pre-treated with 1-methyl cyclopropene (100 ml) (1-MCP) during storage. This treatment was compared to the untreated control, commercial treatment (washing in chlorinated water), stand alone 1-MCP and PPCB004 treatment. Although fruit pre-treated with 1-MCP delayed the ripening (100% yellow) after cold storage by 9e10 d, it showed higher incidence and severity of anthracnose and phomopsis rot than the fruit subjected to commercial treatment. Application of PPCB004 after 1-MCP pre-treatment (1-MCP þ PPCB004) reduced the anthracnose and phomopsis incidence and severity after cold storage (10 C, 85% RH for 14 d) and ripening at 25 C. The 1-MCP þ PPCB004 treatment helped to retain the fruit firmness, overall quality and uniform yellow skin (100%) and flesh colour after ripening. The PPCB004 was effectively recovered from stand alone PPCB004 and 1-MCP þ PPCB004 treated fruit after cold storage and ripening. The PPCB004 population showed an increase by 1 log units after ripening in 1-MCP þ PPCB004 treated fruit. After ripening the recovery of PPCB004 population was higher (0.7 log units) in 1-MCP þ PPCB004. The total recovery of fungal population on the fruit surface after ripening was lower in 1-MCP þ PPCB004 and stand alone PPCB004 treated fruit. It can be concluded that application of B. amyloliquefaciens PPCB004 with 1-MCP pretreated papaya (at 25e30% skin yellow stage) can significantly reduce disease incidence associated with 1-MCP treatment. This treatment has the potential for commercial application in the 'organic' papaya industry.

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“…Uma das limitações para a conservação pós-colheita é a sua alta perecibilidade, resultante do elevado conteúdo de água e da taxa respiratória de alta a muito alta, portanto, com elevada produção de calor e com estrutura macia facilmente danificável (Souza et al, 2009). Por ter padrão respiratório climatérico, as transformações resultantes do amadurecimento ocorrem rapidamente, após a colheita do fruto fisiologicamente maduro, desencadeadas pela produção de etileno e pelo aumento na taxa respiratória (Paull et al, 1997;Corrêa et al, 2005;Manenoi et al, 2007;Silva et al, 2009;Souza et al, 2009). Portanto, o controle do amadurecimento é fundamental para o aumento da vida útil após a colheita.…”

Section: Introductionunclassified

Efeito de absorvedor de etileno na conservação de mamão "Golden", armazenado à temperatura ambiente

et al. 2010

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Ethylene absorber in conservation of 'Golden' papaya stored at room temperatureThe objective of this work was to determine the most efficient potassium permanganate (KMnO 4 ) dose associated with plastic packaging in delaying processes related to ripening of 'Golden' papaya stored under room temperature. Groups of three fruits with unitary average weight of 278,8±18,9 g were wrapped in low-density polyethylene bags with KMnO 4 sachets, in the doses of 0.0, 1.0, 2.0, 3.0 and 4.0 g/bag. The wrapped fruits were stored for 15 days at 20.0 ± 0.5 °C and 90 ± 5% RH. After this period, the fruits were removed from the bags and were kept in the same environment. In the beginning of the storage, in the day of the removal of the bags (15 th day of storage), and 1, 2, 3, 4 and 5 days after, concentration of CO 2 within the bags, CO 2 production, peel color and weight loss of the fruit, consistence, electrolyte leakage, soluble solids concentration and ethanol concentration of the pulp were measured. After 15 days of permanence in the bags, KMnO 4 -treated fruits presented smaller production of CO 2 , less intense peel color, smaller electrolyte leakage, higher firmness and smaller ethanol concentration when compared to treated ones, indicating that non-treated fruits had premature ripening. After removing the packaging, the firmness of KMnO 4 -treated fruits did not reduce for two days and these stayed firmer than non-treated ones until the fifth day of evaluation. The dose of 1.0 g KMnO 4 /bag was the best one for the conditions of the experiment. O objetivo foi determinar a dose de permanganato de potássio (KMnO 4 ), associada à embalagem plástica, mais eficiente em retardar o amadurecimento do mamão 'Golden', armazenado sob temperatura ambiente. Conjuntos de três frutos com massa média unitária de 278,8±18,9 g foram embalados em filmes de polietileno de baixa densidade, nos quais foram incluídos sachês, contendo vermiculita impregnada com o KMnO 4 , nas doses de 0,0; 1,0; 2,0; 3,0 e 4,0 g/ embalagem. Os frutos embalados foram armazenados durante 15 dias, a 20,0 ± 0,5 °C e 90 ± 5% de UR. Após esse período, foram mantidos na mesma temperatura, porém, fora das embalagens. As avaliações foram feitas no dia da retirada das embalagens e nos cinco dias consecutivos. Foram avaliados a concentração de CO 2 no interior das embalagens, a produção de CO 2 , a cor da casca, a perda de massa da matéria fresca do fruto e a firmeza da polpa, o extravasamento de solutos, o teor de sólidos solúveis e a concentração de etanol da polpa. Após 15 dias de permanên-cia nas embalagens, os frutos tratados com KMnO 4 apresentaram menores produção de CO 2 , índice de cor da casca, perda de eletrólitos celulares e teor de etanol, porém, maior firmeza da polpa, quando comparados com frutos sem aplicação de KMnO 4 , indicando que os frutos não tratados tiveram amadurecimento antecipado. Após a retirada das embalagens, os frutos tratados com KMnO 4 permaneceram firmes durante dois dias de avaliação. A dose de 1,0 g de KMnO 4 /embalagem foi a m...

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Utility of 1-methylcyclopropene as a papaya postharvest treatment

Cited by 83 publications

References 29 publications

Effect of Hexanal Vapour on Postharvest Quality and Shelf Life of Banana var. Grand Naine

Effect of Hexanal Vapour on Postharvest Quality and Shelf Life of Banana var. Grand Naine

Effect of biocontrol agent Bacillus amyloliquefaciens and 1-methyl cyclopropene on the control of postharvest diseases and maintenance of fruit quality

Efeito de absorvedor de etileno na conservação de mamão "Golden", armazenado à temperatura ambiente

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