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

Detalhes bibliográficos
Autor(a) principal: Bron,Ilana Urbano
Data de Publicação: 2006
Outros Autores: Jacomino,Angelo Pedro, Pinheiro,Ana Luiza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bragantia
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052006000400003
Resumo: 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.
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spelling Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-MethylcyclopropeneCarica papayapostharvestconservationThe 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.Instituto Agronômico de Campinas2006-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052006000400003Bragantia v.65 n.4 2006reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/S0006-87052006000400003info:eu-repo/semantics/openAccessBron,Ilana UrbanoJacomino,Angelo PedroPinheiro,Ana Luizaeng2007-12-13T00:00:00Zoai:scielo:S0006-87052006000400003Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2007-12-13T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false
dc.title.none.fl_str_mv Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene
title Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene
spellingShingle Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene
Bron,Ilana Urbano
Carica papaya
postharvest
conservation
title_short Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene
title_full Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene
title_fullStr Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene
title_full_unstemmed Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene
title_sort Influence of ripening stage on physical and chemical attributes of 'Golden' papaya fruit treated with 1-Methylcyclopropene
author Bron,Ilana Urbano
author_facet Bron,Ilana Urbano
Jacomino,Angelo Pedro
Pinheiro,Ana Luiza
author_role author
author2 Jacomino,Angelo Pedro
Pinheiro,Ana Luiza
author2_role author
author
dc.contributor.author.fl_str_mv Bron,Ilana Urbano
Jacomino,Angelo Pedro
Pinheiro,Ana Luiza
dc.subject.por.fl_str_mv Carica papaya
postharvest
conservation
topic Carica papaya
postharvest
conservation
description 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.
publishDate 2006
dc.date.none.fl_str_mv 2006-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052006000400003
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052006000400003
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0006-87052006000400003
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto Agronômico de Campinas
publisher.none.fl_str_mv Instituto Agronômico de Campinas
dc.source.none.fl_str_mv Bragantia v.65 n.4 2006
reponame:Bragantia
instname:Instituto Agronômico de Campinas (IAC)
instacron:IAC
instname_str Instituto Agronômico de Campinas (IAC)
instacron_str IAC
institution IAC
reponame_str Bragantia
collection Bragantia
repository.name.fl_str_mv Bragantia - Instituto Agronômico de Campinas (IAC)
repository.mail.fl_str_mv bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br
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