Respiração e produção de etanol e de etileno em mangas armazenadas sob diferentes concentrações de dióxido de carbono e oxigênio

Bender, Renar João; Brecht, Jeffrey K.

doi:10.1590/s0100-204x2000000500001

Cited by 6 publications

(7 citation statements)

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“…Bender & Brecht (2000) avaliaram a respiração e produção de etanol e etileno em mangas 'Kent' e 'Tommy Atkins', armazenadas sob reduzidas concentrações de O 2 e elevadas concentrações de CO 2 . Observaram que elevadas concentrações de CO 2 incrementaram a atividade respiratória e o metabolismo anaeróbico, que podem causar prejuízos à qualidade dos frutos.…”

Section: Resultsunclassified

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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Section: Resultsunclassified

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

et al. 2010

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“…Ethylene production was below 0.2 µL C 2 H 4 . kg -1. h -1 , a concentration indicated by Bender and Brecht (2000) as the beginning of the climacteric rise in ethylene production of cv. Tommy Atkins and cv.…”

Section: Resultsmentioning

confidence: 99%

Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Bender

Seibert

Brecht

2003

Braz. J. Plant Physiol.

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With the use of ethylene dibromide for mango disinfestation being ruled out, vapor heat or hot water treatments are the only alternatives for quarantine treatments of mangoes. Physical treatments such as heat treatments have been implicated in higher incidence of physiological disorders and enhancement of ripening processes. Therefore, the objective of the present work was to determine the effects of hot water treatments on ethylene production and on the in vitro activity of ACC oxidase. Cv. Keitt mangoes were immersed for 3 min in hot water at 53 °C or 90 min in water at 46 °C. Immediately after the treatments, some of the mangoes were analyzed for ACC oxidase activity and others were stored to be analyzed after 4 days at 12 °C. There was a significant increase in the ACC oxidase activity just after the hot water treatments. After 4 days, only the mangoes treated for 90 min maintained high ethylene production and ACC oxidase activity. Tissue from the outer layers of the mesocarp had higher enzyme activity compared to tissues from the innermost layers of the mesocarp of heat-treated mangoes.Key words: Ethylene, ethylene dibromide, heat treatment, Mangifera indica L.Efeito de tratamento térmico na atividade da ACC oxidase em mangas 'Keitt': Com a proibição do uso de dibrometo de etileno para tratamento quarentenário, os tratamentos térmicos, água ou vapor quente, constituem as únicas alternativas disponíveis para desinfestação de mosca-das-frutas em mangas. Considerando que os tratamentos físicos têm sido responsabilizados pela ocorrência de distúrbios e pela aceleração do amadurecimento, o objetivo do presente trabalho foi determinar o efeito do tratamento com água quente na produção de etileno e na atividade in vitro da ACC oxidase. Frutos da cv. Keitt foram imersos, por 3 min, em água a 53 °C ou, por 90 min, em água a 46 °C. Logo após o tratamento, parte dos frutos foi analisada quanto à atividade da ACC oxidase e, parte, armazenada por 4 dias a 12 °C. Houve um significativo aumento na atividade da ACC oxidase em seguida aos tratamentos. Passados 4 dias, apenas os frutos imersos por 90 min mantiveram tal atividade e a produção de etileno elevadas. Comparando a atividade em três profundidades do mesocarpo, as camadas mais exteriores apresentaram o maior efeito dos tratamentos.Palavras chave: Etileno, dibrometo de etileno, Mangifera indica L., termoterapia.

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“…However, controlled atmosphere (CA) in association with low temperature can improve mango storability and maintain fruit quality during long-term storage [2,4,5]. Storage under CA has been used to extend the shelf-life of a wide range of mango varieties, e.g., 'Kensington Pride' [6], 'Kent' [7,8], 'Tommy Atkins' [8,9] and 'Haden' [10].…”

Section: Introductionmentioning

confidence: 99%

“…Kader recommended atmospheres containing 5% oxygen (O 2 ) and 5% carbon dioxide (CO 2 ) in order to extend mango shelf-life [11], although it is known that some varieties can tolerate higher CO 2 levels and levels of O 2 lower than 2% [8]. The recommendation of 5% O 2 and 5% CO 2 is commonly used during storage of mangoes under CA conditions.…”

Section: Introductionmentioning

confidence: 99%

Storage of ‘Palmer’ mangoes in low-oxygen atmospheres

Teixeira¹,

Durigan²

2011

Fruits

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-Introduction. Mango conservation under traditional refrigeration systems is not totally efficient due to the susceptibility of this fruit to chilling injury, but controlled atmosphere (CA) in association with low temperature can improve its storability and maintain fruit quality during storage. Thus, the aim of our study was to determine the effect of CA with varied concentrations of oxygen during cold storage (12.8°C) of 'Palmer' mango fruit. Materials and methods. Mature green mango fruit were stored in atmospheres with (1%, 5%, 10%, 15% and 21%) oxygen at (12.8 ± 0.6)°C and RH~95%) for up to 28 days. A group of fruits without CA was stored in a cold room and served as tray-stored control. Fruit ripening was carried out in ambient conditions [(25.2 ± 0.6)°C, (92.8 ± 2.4)% RH)] at intervals of 14 d. Results and discussion. Fruits stored in low-oxygen concentrations [(1%, 5% and 10%) O 2 ] had significantly lower rates of CO 2 production after 14 d of cold storage. Fruit from all treatments were considered immature after 28 d of cold storage, and the mangoes kept at (1%, 5% and 10%) O 2 maintained their initial firmness (119.9-125.6 N) when compared with those stored in higher oxygen atmospheres, which underwent a substantial loss of firmness (96.8-109.1 N). At low-oxygen levels, fruit also had lower contents of soluble pectin and total soluble sugars, whereas colour parameters were not affected by the atmospheres. After transfer from CA containers to ambient conditions, even from the lowest oxygen concentrations [(1% and 5%) O 2 ], fruit ripened normally in just 8 d without presenting any low oxygen-related injury. [(119,9 à 125,6) N] par rapport à celles qui avaient été stockées sous atmosphères avec des concentrations d'oxygène plus élevées qui ont subi une perte substantielle de fermeté [(96,8 à 109,1) N]. Sous atmosphères à faibles concentrations en oxygène, les fruits ont présenté également les teneurs en pectines solubles et en sucres solubles totaux les plus faibles, tandis que les paramètres de couleur n'ont pas été affectés par l'atmosphère. Après transfert des conteneurs stockés sous AC à la température ambiante, même pour les plus faibles concentrations en oxygène [(1 % et 5 %) O 2 ], les fruits ont mûri normalement en seulement 8 jours sans présenter de blessures liées aux faibles teneurs en oxygène.Brésil / Mangifera indica / fruits / stockage en atmosphère contrôlée / respiration / propriété physicochimique / qualité / aptitude à la conservation 1 Fac. Ciênc. Farm. Ribeirão Preto, Univ. São Paulo, Dep. Anál. Clín., Toxicol. Bromatol., Av. do Café, s/n,

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Respiração e produção de etanol e de etileno em mangas armazenadas sob diferentes concentrações de dióxido de carbono e oxigênio

Cited by 6 publications

References 14 publications

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

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

Heat treatment effects on ACC oxidase activity of 'Keitt' mangoes

Storage of ‘Palmer’ mangoes in low-oxygen atmospheres

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