Firmeza de pêssegos 'diamante' tratados com 1-MCP

Oliveira, Fernanda Emanuele da Rocha; Abreu, Celeste Maria Patto de; Asmar, Simone Abreu; Corrêa, Angelita Duarte; Santos, Custódio Donizete dos

doi:10.1590/s0100-29452005000300007

Cited by 12 publications

(6 citation statements)

References 8 publications

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“…Lima et al (2006) studied melons and found that PME can decrease, stay constant or increase, depending on storage conditions. An increase in PME activity was seen by Lourenço and Catutani (1984) in melons, Johnston et al (2002) in apples, Oliveira et al (2005) in peaches, Iannetta et al (1999) in raspberries, Chin et al (1990) in star fruit, Brummell et al (2004) in pears, Hobson (1963) in tomatoes, and Hultin and Levine (1965) in bananas. On the other hand, a decrease in PME activity was seen in avocados by Awad and Young (1979), in mangoes by Prasanna et al (2003), and by Resende et al (2004) in tomatoes.…”

Section: Pme Activitymentioning

confidence: 92%

Postharvest Parameters of the “Fuerte” Avocado When Refrigerated in Different Modified Atmospheres

Russo

Daiuto

Vietes

et al. 2013

Journal of Food Processing and Preservation

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The objective of this work was to evaluate the refrigerated “Fuerte” avocados stored in different modified active atmospheres. The fruits were wrapped in bags made of nylon plus polyethylene and submitted to the following atmospheres: (I) mixture of ambient gases (0.03% CO2 and 21.0% O2); (II) 5.0% CO2 and 4.0% O2; (III) 6.0% CO2 and 4.0% O2; (IV) 7.0% CO2 and 4.0% O2; and (V) 8.0% CO2 and 4.0% O2. The bags containing the fruits were stored at 10C ± 1 and 90 ± 5% relative humidity for 25 days and were analyzed every 5 days for weight loss, respiratory activity, pH, firmness, titratable acidity, soluble solids, and activities of the enzymes pectin methylesterase and polygalacturonase. The atmosphere of 7.0% CO2 and 4.0% O2 was the most effective in limiting the weight loss and the production of CO2. Practical Applications This research will have the practical application of showing producers and suppliers of avocados the best ways to store “Fuerte” avocados. It shows that a modified atmosphere of 7.0% CO2 and 4.0% O2 was the most effective in minimizing weight loss and CO2 production when refrigerated.

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Section: Pme Activitymentioning

confidence: 92%

Postharvest Parameters of the “Fuerte” Avocado When Refrigerated in Different Modified Atmospheres

Russo

Daiuto

Vietes

et al. 2013

Journal of Food Processing and Preservation

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“…Pectins act as a cementing material and are found mainly in the cell wall, being responsible for fruit firmness (Álvarez-Herrera et al, 2016). Thus, the 1-MCP promoted less pectin solubilization in the treated figs, which probably caused delay of the ethylene effect on the pectinase enzymes present in the cell wall; consequently, fuit firmness was promoted (Blum and Ayub, 2009;Oliveira et al, 2005;Terra et al, 2014). Ribeiro et al (2012) observed that the resistance grape peels increased when they shriveled in their final ripening stage.…”

Section: Discussionmentioning

confidence: 99%

Effects of 1-methylcyclopropene on postharvest quality of Roxo-de-Valinhos fresh ripe figs

Tofanelli

Cuquel

Medeiros³

et al. 2018

Rev. Colomb. Cienc. Hortic.

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The fig is one of the most perishable fruits during the postharvest phase, which has prompted studies to evaluate the effects of substances applied on figs after harvest in order to extend their postharvest life. The aim of this work was to evaluate the effects of different concentrations of 1-methylcyclopropene (1-MCP) on the postharvest quality of Roxo de Valinhos figs. The research was conducted by applying 4 concentrations of 1-MCP (0 -control, 5, 10, and 20 µg L -1 ) on figs, after which the fruits were evaluated at five different storage times (0, 4, 8, 12, and 16 days). The results showed that 20 µg L -1 of 1-MCP provided the best fruit firmness at day 12 after harvest. The 1-MCP treatments did not improve the total amount of total soluble solids (TSS), but we observed higher amount of total solids from 12 to 16 days of storage. Higher acidity was observed in the figs without a 1-MCP treatment at 8 days of storage and with 20 µg L -1 of 1-MCP after 12 days of storage. 1-MCP did not affect fruit weight loss. The figs treated with 1-MCP showed promising and rising values of firmness, acidity, and TSS at the highest dose. The TSS concentration tended to increase at the higher doses. As a result, it could be interesting to assay this substance with applications with higher concentrations than those used in the present study. Additional key words:Ficus carica, 1-MCP, firmness, soluble solids, titratable acidity, weight loss. fig, which rapidly decreases the quality of the fruit after harves, because it is subject to rapid physiological breakdown. This characteristic affects the efficiency of the commercialization and exportation of the fruit around the world (Gözlekçi et al., 2008;Paula et al., 2007;Sharma and Singh, 2013). The postharvest life of the fresh fig fruit is normally 7-10 d even when it is stored under low temperatures (Ozkaya et al., 2014).Some studies have been conducted to investigate the effects of substances applied on figs to improve its postharvest conservation, such as calcium chloride, fungicides, sodium hypochlorite, and 1-methylcyclopropene (1-MCP) (Gözlekçi et al., 2008;Irfan, 2013;Paula et al., 2007;Watkins, 2008). 1-MCP is an unsaturated cyclic olefin that acts as a competitive ethylene antagonist, i.e. it blocks ethylene receptors and can be used to control ethylene production, respiration rate, and softening and extends the shelf-life of a wide range of fruits (Freiman et al., 2012;Sozzi et al., 2005;Terra et al., 2014;Watkins, 2008). However, 1-MCP applications on fruits may not always have similar results on the postharvest quality since its effect has been shown to vary according to the climacteric fruit species, cultivar, maturation and ripening stages of the fruit, and 1-MCP application forms (Freiman et al., 2012;Sozzi et al., 2005; Watkins, 2006;Zhang et al., 2017).There are few reports on the postharvest behavior of figs treated with 1-MCP. Gözlekçi et al. (2008) showed that 10 µg L -1 of 1-MCP slowed the softening of Bardakci figs and retained fruit firmness during...

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“…These constitute most of the soluble solids of the strawberries and come mainly in the form of glucose and fructose (4.5%) and sucrose (0.9%) (CHITARRA; CHITARRA, 2005). Oliveira et al (2005) reported that sugar levels usually increase with the fruit ripening, through biosynthesis processes or by polysaccharide degradation. The variations within a same species are due to several factors, such as cultivar, soil type, climatic conditions and cultivation practices.…”

Section: Total Reducing and Non-reducing Sugarsmentioning

confidence: 99%

“…Smooth Cayenne L (THÉ et al, 2001) and in 'Diamante' peach (Prunus persia (L) Batsch) (OLIVEIRA et al, 2005).…”

Section: Total Reducing and Non-reducing Sugarsmentioning

confidence: 99%

<b>Quality evaluation of strawberries grown in the region of Lavras, Minas Gerais State</b> - doi: 10.4025/actascitechnol.v35i4.15259

et al. 2013

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ABSTRACT. The study determined the quality parameters of three cultivars of strawberries, aiming to provide support to the producers as to the choice of the best cultivar at planting time. The studied parameters were: physical characterization, mass loss, pH, soluble solids, titratable acidity, total, reducing and non-reducing sugars and vitamin C. Fruit of the cv. Oso-Grande presented higher values of pH and mass loss and lower values of titratable acidity, soluble solids, total and reducing sugars and vitamin C, presenting a good quality and can thus be used by producers.Keywords: storage, strawberry, postharvest. Avaliação da qualidade de morangos cultivados na região de Lavras, Estado de Minas GeraisRESUMO. O trabalho determinou parâmetros de qualidade de morangos de três cultivares, com o objetivo de dar suporte aos produtores na escolha da melhor cultivar na hora do plantio. Os parâmetros estudados foram: caracterização física, perda de massa, pH, sólidos solúveis, acidez titulável, açúcares totais, redutores e não-redutores e vitamina C. Concluiu-se que os frutos da cv. Oso-Grande apresentaram maiores pH e perda de massa e menores acidez titulável, sólidos solúveis, açúcares totais e redutores e vitamina C, apresentando boa qualidade, podendo ser utilizada pelos produtores.Palavras-chave: armazenamento, morango, pós-colheita.

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Firmeza de pêssegos 'diamante' tratados com 1-MCP

Cited by 12 publications

References 8 publications

Postharvest Parameters of the “Fuerte” Avocado When Refrigerated in Different Modified Atmospheres

Postharvest Parameters of the “Fuerte” Avocado When Refrigerated in Different Modified Atmospheres

Effects of 1-methylcyclopropene on postharvest quality of Roxo-de-Valinhos fresh ripe figs

<b>Quality evaluation of strawberries grown in the region of Lavras, Minas Gerais State</b> - doi: 10.4025/actascitechnol.v35i4.15259

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