Effect of fruit maturity on efficiency of 1-methylcyclopropene to delay the ripening of bananas

Harris, David R.; Seberry, JA; Wills, R. B. H.; Spohr, Lorraine J

doi:10.1016/s0925-5214(00)00150-2

Cited by 114 publications

(87 citation statements)

References 17 publications

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“…Treating banana cv 'Willams' with 500 nll -1 1-MCP for 24 h at 20 ˚C effectively inhibited fruit degreening (Harris et al, 2000) whereas tomato cv. 'Clarion' with 5 µll -1 1-MCP for 1 h at 20 ˚C increased days to ripen by 70% (Wills and Ku, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Daulagala

Daundasekera

2016

Ceylon J. Sci. (Biol. Sci.)

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ABSTRACT1-MCP is a competitive, gaseous ethylene inhibitor, which binds irreversibly to ethylene receptors and thereby blocks effects of ethylene in plants. The potential for 1-MCP to delay ripening in avocado cv. 'Pollock' fruit was examined under tropical ambient storage conditions. Fruits harvested at commercial maturity were exposed to 300 nll -1 1-MCP gas for 20 h under 27± 2 ˚C and then stored under ambient conditions (27± 2 ˚C and relative humidity 65 ± 2%). Fruits were assessed daily for fresh weight, firmness, skin colour, fungal rot development and glossiness. The antifungal activity in diethylether extracts of fruit peel was assessed through thin layer chromatography (TLC) coupled with Cladosporium bioassay. Exposure to 1-MCP extended the shelf life up to 9 days of fruit by 2.2 fold as compared to the shelf life of 4 days of the controls. Stem end rot caused by Botryodiplodia theobromae was found to be the shelf-life determining factor of the fruits. 1-MCP treatment resulted in a significant (p< 0.05) delay in change in peel colour, softening and glossiness of fruit as compared to the controls. Bioassays using Cladosporium fungus revealed the presence of antifungal activity at Rf 0.75 in both 1-MCP treated and control fruits. 1-MCP treatment was effective in delaying the decline of antifungal activity in fruit apparently along with the delay of other ripening-related changes and minimizing losses encountered during storage under warmer ambient conditions.

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Section: Introductionmentioning

confidence: 99%

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Daulagala

Daundasekera

2016

Ceylon J. Sci. (Biol. Sci.)

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“…This fact could explain the lower response when 1-MCP application was done in fruit at more advanced ripening stages. Accordingly, other studies show that harvest at early ripening stages enhances 1-MCP effectiveness (GOLDING et al, 1998;FAN et al, 2000;HARRIS et al, 2000;MIR et al, 2001). …”

Section: Resultsmentioning

confidence: 94%

“…Generally, 1-MCP effects decrease when applied in fruits at advanced ripening stages. HARRIS et al (2000) have demonstrated that the time for ripening of treated bananas varied according to the ripening stages of the bunches, with greater ripening retention in those which received earlier application. WILLS and KU (2002), studying the use of 1-MCP in tomatoes, verified that to achieve an increase in postharvest life, a greater exposure to 1-MCP was required for ripe tomatoes when compared to green ones.…”

Section: Introductionmentioning

confidence: 98%

Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

2006

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The 1-methylcyclopropene (1-MCP) has been used to extent postharvest life of various species. Generally, 1-MCP effectiveness decreases when applied in fruits at advanced ripening stages. The aim of this work was to verify the influence of ripening stages on some physical and chemical attributes of 'Golden' papaya treated with 1-MCP. Papayas were harvested at five ripening stages and treated with 100 nL L -1 of 1-MCP during 12 hours at 23ºC. Fruit skin color and pulp firmness were daily analyzed while soluble solids, titratable acidity and ascorbic acid were evaluated when fruit reached the consumption firmness (20 N). 1-MCP delayed firmness loss during fruit ripening of all ripening stages. The use of 1-MCP prejudices the softening of fruit harvested at stage 0 (totally green), which did not reach the consumption firmness. Although 1-MCP application at early stages was responsible for a significant increment in commercialization period, treated fruit stayed in the consumption condition for few days. When applied to a more advanced stage, 1-MCP not only increased the commercialization period, but also prolonged the period in that fruit stayed in consumption condition. 1-MCP also delayed the color change, but with a lower effect when compared to firmness retention. Ascorbic acid, titratable acidity and soluble solids were not influenced by 1-MCP application. The application of 1-MCP in fruit harvested at more advanced ripening stages could be an interesting practice since it does not prevent the ripening and still could prolong the period in which fruit stay in consumption condition. Key words:Carica papaya, postharvest, conservation. RESUMO INFLUÊNCIA DO ESTÁDIO DE AMADURECIMENTO EM ATRIBUTOS FÍSICOS E QUÍMICOS DO MAMÃO 'GOLDEN' TRATADO COM 1-METILCICLOPROPENOO 1-metilciclopropeno (1-MCP) tem sido usado para estender a vida pós-colheita de várias espécies. Geralmente, a eficiência do 1-MCP diminui quando aplicado em frutos em estádio de maturação avançado. O objetivo deste trabalho foi verificar a influência do estádio de maturação em alguns atributos físicos e químicos do mamão 'Golden' tratado com 1-MCP. Os mamões foram colhidos em cinco estádios de amadurecimento e tratados com 100 nL L -1 de 1-MCP durante 12 horas a 23 ºC. Os frutos foram diariamente avaliados quanto à cor da casca e firmeza da polpa, enquanto os sólidos solúveis, a acidez titulável e ácido ascórbico analisados quando os frutos atingiram a firmeza de consumo (20 N). O 1-MCP retardou a perda de firmeza durante o amadurecimento dos frutos em todos os estádios de amadurecimento. O uso do 1-MCP prejudicou o amolecimento de frutos colhidos no estádio 0 (totalmente verde), os quais não atingiram a firmeza de consumo. Embora a aplicação do 1-MCP em estádios mais precoces tenha sido responsável por um incremento significativo no período de comercialização, os frutos tratados Palavras chave: Carica papaya, conservação, pós-colheita. MATERIALS AND METHODS'Golden' papaya (Carica papaya L.) fruit were harvested in March 2004, from a commercial or...

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“…Golding et al, 7 Jiang et al, 8 Harris et al 9 e Macnish et al 10 observaram o efeito do 1-MCP sobre bananas verdes antes da indução com etileno e mostraram atraso no amadurecimento, medindo coloração, produção de voláteis e amolecimento do fruto. Macnish et al 10 e Joyce et al 11 também realizaram estudos com o uso do 1-MCP em bananas aplicando 1-MCP antes da indução com etileno e não forneceram suficientes evidências para a indústria e consumidores que a qualidade do fruto maduro não foi alterada.…”

Section: Introductionunclassified

Efeito do 1-metilciclopropeno sobre a emissão dos ésteres voláteis de bananas ao longo do amadurecimento

Nascimento¹,

Rezende²,

Soares³

et al. 2008

Quím. Nova

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Recebido em 20/6/07; aceito em 27/3/08; publicado na web em 26/8/08EFFECT OF 1-MCP ON ESTERS VOLATILES EMISSION OF BANANAS ALONG THE RIPENING. Fresh green bananas (Musa sp., subgroup Prata) were treated with a dose of only 90 g g -1 of 1-MCP for 13 hours and the evolution of the volatile compounds along the ripeness was studied. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Esters of acetate, butyrate, isobutyrate and isovalerate were found as major compounds. The application of the 1-MCP for 13 hours delayed the appearance of the coloration 8 of the peel for 3 days and decreased quantitatively in about 46% the total production of esters in the banana until the 15° day of harvested.Keywords: banana; 1-MCP; esters. INTRODUÇÃOO amadurecimento de bananas é acompanhado por uma mudança na coloração da casca de verde para amarela, amolecimento da polpa, conversão de amido em açúcares e desenvolvimento de aroma. 1O aroma é um importante contribuinte para a qualidade dos frutos e influencia a aceitabilidade pelo consumidor. Durante o amadurecimento, bananas produzem substâncias voláteis importantes para o aroma, tais como ésteres, álcoois, aldeídos e cetonas; sendo principalmente os ésteres os que contribuem para o odor característico do fruto. 2Os ésteres voláteis produzidos pelas frutas são formados pela reação entre álcoois e acetil-CoA derivados do metabolismo de ambos ácidos graxos e aminoácidos, dando origem a ésteres de cadeia normal e ramificada respectivamente. Estas reações são catalisadas pela enzima álcool acetil transferase.3 A Figura 1 mostra a estrutura do acetato de isoamila, um dos ésteres mais importantes encontrado no aroma da banana. 4 Outras estruturas de ésteres importantes para o aroma da banana, como butirato de isoamila, isobutirato de isoamila e isovalerato de isoamila podem ser vistos no material suplementar, na Figuras 1S.Bananas, como qualquer outro fruto climatérico, têm um padrão de amadurecimento distinto. Este padrão de amadurecimento é afetado pelo etileno, um fito-hormônio gasoso produzido pelo fruto e também sintetizado pela indústria para regular e acelerar o processo de maturação dos frutos climatéricos.5 Porém, iniciado o amadurecimento a deterioração é rápida, a qual é uma preocupação tanto para o mercado como para o consumidor. Comercialmente, uma vez que as bananas são induzidas a amadurecer com aplicação de etileno, sua vida útil é de 3 a 5 dias, dependendo das condições de tratamento com etileno e temperatura de armazenamento. 6 No entanto, se os frutos não forem induzidos com etileno, corre-se o risco de não amadurecerem.1-Metilciclopropeno (1-MCP) é um opositor de etileno que vem sendo utilizado em diversas frutas, entre elas bananas, maçãs, goiabas, como um inibidor do amadurecimento.

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Effect of fruit maturity on efficiency of 1-methylcyclopropene to delay the ripening of bananas

Cited by 114 publications

References 17 publications

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene

Efeito do 1-metilciclopropeno sobre a emissão dos ésteres voláteis de bananas ao longo do amadurecimento

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