‘Laetitia’ Plums Stored in Controlled Atmospheres Combined With Induction of Mass Loss and Ethylene Manegement

Abstract

Two experiments were conducted to evaluate the relative effects of controlled atmosphere (CA) associated with 1-methylcyclopropene (1-MCP; 1.0 μL L −1 ), induction of mass loss (IML; 2%), and low ethylene (LE; <0.04 μL L −1 of C 2 H 4 ) on the quality preservation of 'Laetitia' plums. In experiment 1 (2010), the treatments evaluated were cold storage (CS; 21.0 kPa O 2 + <0.03 kPa CO 2 ), CA1 (1 kPa O 2 + 1 kPa CO 2 ), CA1 + 1-MCP, CA1 + IML, and CA1 + LE. In experiment 2 (2011), the treatments evaluated were CS, CA2 (2 kPa O 2 + 2 kPa CO 2 ), CA2 + IML, and CA2 + 1-MCP. In both experiments, the fruit were stored at 0.5 ± 0.1°C and 96 ± 2% RH. CA storage delayed fruit ripening in both atmosphere conditions evaluated and reduced the internal browning of the 'Laetitia' plums, particularly in CA2. 1-MCP, LE, and IML had additional effects to CA1 on preserving flesh consistency. 1-MCP, irrespective of the CA condition, and IML, in CA1, reduced internal browning. CA1, regardless of the complementary technologies, reduced the incidence of decay and fruit cracking. Keywords: Prunus salicina. Internal browning. Physiological disorder. Ripening. AMEIXAS 'LAETITIA' ARMAZENADAS EM ATMOSFERA CONTROLADA COM INDUÇÃO DE PERDA DE MASSA E MANEJO DO ETILENO RESUMO -Foram conduzidos dois experimentos com o objetivo de avaliar o efeito da atmosfera controlada (AC) associada ao 1-metilciclopropeno (1-MCP; 1,0 μL L -1 ), à indução de perda de massa (IPM; 2%) e ao baixo etileno (BE; <0,04 μL L -1 de C 2 H 4 ) sobre a manutenção da qualidade de ameixas 'Laetitia'. No experimento 1, em 2010, os tratamentos avaliados foram armazenamento refrigerado (AR; 21 kPa O 2 + <0,03 kPa CO 2 ), AC1 (1 kPa O 2 + 1 kPa CO 2 ), AC1+1-MCP, AC1+IPM e AC1+BE. No experimento 2, em 2011, os tratamentos foram AR, AC2 (2 kPa O 2 + 2 kPa CO 2 ), AC2+1-MCP e AC2+IPM. Em ambos os experimentos, os frutos foram armazenados a 0,5±0,1 ºC e 96±2% de umidade relativa. A AC retardou o amadurecimento, em ambas as atmosferas avaliadas, e reduziu o escurecimento de polpa de ameixas 'Laetitia', especialmente na AC2. O 1-MCP, o BE e a IPM apresentaram efeito adicional à AC1 na manutenção da consistência da polpa. O 1-MCP, independente da condição de AC, e a IPM, na condição de AC1, reduziram o escurecimento da polpa.A AC1, independente do uso de tecnologias complementares, reduziu a incidência de podridões e de rachaduras.Palavras-chave: Prunus salicina. Escurecimento da polpa. Distúrbio fisiológico. Amadurecimento.

Ethanol vapor, initial low O 2 , and high CO 2 stresses in the storage of Laetitia Plums

“…Plums ripen rapidly and consequently and are characterized by a very short postharvest life (Steffens et al., 2018). The acceptability of plums by consumers is defined by several factors such as appearance, consistency, taste, absence of physiological disorders, and among others (Crisosto et al, 2004).…”

Internal browning control in ‘Laetitia’ plums by modified atmosphere, management of ethylene and storage temperature

“…The use of technologies associated with the CS, which reduce the synthesis and the action of ethylene, such as modified atmosphere (MA), controlled atmosphere (CA), absorption of ethylene and the treatment with 1-methylciclopropene (1-MCP), although they do not fully inhibit the manifestation of the disorder, they have contributed to the reduction of the internal browning severity in 'Laetitia' plums (STANGER et al, 2017;STEFFENS et al, 2018). However, there is no information on the combined effect of the MA and the 1-MCP on the maturation and control of internal browning in 'Laetitia' plums.…”

“…As the internal browning is a cold damage, higher storage temperatures (8 to 10 °C) reduce the internal browning, causing rapid ripening, with rapid loss of fruit consistency and evolution of the peel color, reducing the storage duration. The 1-MCP inhibits the softening and the evolution of the peel color of 'Laetitia' plums (STEFFENS et al, 2018), becoming a potential post-harvest strategy for the storage in temperatures higher than the recommended for plum (0 to 1.5 °C), avoiding the harm by cold and reducing the energy consumption (MINAS et al, 2013).…”