‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Caatinga |
Texto Completo: | https://periodicos.ufersa.edu.br/caatinga/article/view/4175 |
Resumo: | This study aimed at assessing the effect of 1-methylcyclopropene (1-MCP), gas-nitric oxide (NO) and sodium nitroprusside (SNP) on ripening of ‘Packham’s Triumph’ pears. The treatments consisted of T1) control; T2) 300 ppb 1-MCP; T3) 1 mM SNP; T4) 10 ppm NO; and T5) 20 ppm NO. The fruit treated with 1-MCP showed significantly higher values for flesh firmness, texture, and peel green color, besides lower respiratory rates and ethylene production. On the other hand, NO and SNP treatments did not reduce fruit respiratory rate and ethylene production. Flesh firmness and textural features were maintained by treating fruit with 20 ppm NO after leaving chambers. Treatments using 1 mM SNP and 20 ppm NO kept peel green color (higher hue angle) when compared to control, without decreasing fruit yellowing during the shelf life. The application of 300 ppb 1-MCP prevented buttery texture and yellowing in 'Packham’s Triumph' pear fruit during environment condition exposure. The use NO at 20 ppm kept flesh firmness during storage, however, with subsequent reduction of this variable in environmental conditions. The treatments with 1mM SNP and 20 ppm NO maintained green peel of pear fruit, even after exposure to environmental conditions, but not limiting yellowing. |
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‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTSRESPOSTA DE PERAS ‘PACKHAMS TRIUMPH’ AO TRATAMENTO COM 1-METILCICLOPROPENO E ÓXIDO NÍTRICOPostharvest. Ripening inhibition. Pyrus communis L.Pós-colheita. Inibição do amadurecimento. Pyrus communis L..This study aimed at assessing the effect of 1-methylcyclopropene (1-MCP), gas-nitric oxide (NO) and sodium nitroprusside (SNP) on ripening of ‘Packham’s Triumph’ pears. The treatments consisted of T1) control; T2) 300 ppb 1-MCP; T3) 1 mM SNP; T4) 10 ppm NO; and T5) 20 ppm NO. The fruit treated with 1-MCP showed significantly higher values for flesh firmness, texture, and peel green color, besides lower respiratory rates and ethylene production. On the other hand, NO and SNP treatments did not reduce fruit respiratory rate and ethylene production. Flesh firmness and textural features were maintained by treating fruit with 20 ppm NO after leaving chambers. Treatments using 1 mM SNP and 20 ppm NO kept peel green color (higher hue angle) when compared to control, without decreasing fruit yellowing during the shelf life. The application of 300 ppb 1-MCP prevented buttery texture and yellowing in 'Packham’s Triumph' pear fruit during environment condition exposure. The use NO at 20 ppm kept flesh firmness during storage, however, with subsequent reduction of this variable in environmental conditions. The treatments with 1mM SNP and 20 ppm NO maintained green peel of pear fruit, even after exposure to environmental conditions, but not limiting yellowing.O objetivo deste trabalho foi avaliar o efeito do 1-metilciclopropeno (1-MCP), do óxido nítrico gasoso (NO) e do nitroprussiato de sódio (SNP) no amadurecimento de peras europeias ‘Packhams Triumph’. Os tratamentos avaliados foram: T1) controle; T2) 300 ppb de 1-MCP; T3) 1 mM de SNP; T4) 10 ppm de NO; e T5) 20 ppm de NO. Frutos tratados com 1-MCP apresentaram valores significativamente maiores de firmeza de polpa, atributos de textura e cor verde da epiderme, além de menores taxas respiratória e de produção de etileno. Quanto aos frutos tratados com NO e SNP, não foi verificado redução da taxas respiratória e de produção de etileno. O tratamento com 20 ppm de NO manteve a firmeza de polpa e os atributos de textura na saída da câmara. Frutos tratados com 1 mM de SNP e 20 ppm de NO apresentaram maior manutenção da cor verde da epiderme (maior ângulo hue) em relação ao controle, sem restringirem o amarelecimento dos frutos durante o período de prateleira. A aplicação de 300 ppb de 1-MCP impediu o desenvolvimento de textura amanteigada e o amarelecimento de peras ‘Packhams Triumph’ durante o período de exposição dos frutos em condição ambiente. A utilização de 20 ppm de NO mantem a firmeza de polpa durante o armazenamento, com posterior redução em condição ambiente. A aplicação de 1 mM de SNP e 20 ppm de NO mantem a epiderme dos frutos mais verdes, mesmo após o período de condição ambiente, porém não restringe o amarelecimento.Universidade Federal Rural do Semi-Árido2016-05-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufersa.edu.br/caatinga/article/view/417510.1590/1983-21252016v29n203rcREVISTA CAATINGA; Vol. 29 No. 2 (2016); 283-289Revista Caatinga; v. 29 n. 2 (2016); 283-2891983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/4175/pdf_362Copyright (c) 2023 Revista Caatingainfo:eu-repo/semantics/openAccessHendges, Marcos ViníciusSteffens, Cristiano AndréAmarante, Cassandro Vidal Talamini doNeuwald, Daniel AlexandreBrackmann, Auri2023-07-19T13:51:24Zoai:ojs.periodicos.ufersa.edu.br:article/4175Revistahttps://periodicos.ufersa.edu.br/index.php/caatinga/indexPUBhttps://periodicos.ufersa.edu.br/index.php/caatinga/oaipatricio@ufersa.edu.br|| caatinga@ufersa.edu.br1983-21250100-316Xopendoar:2024-04-29T09:46:13.500342Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true |
dc.title.none.fl_str_mv |
‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS RESPOSTA DE PERAS ‘PACKHAMS TRIUMPH’ AO TRATAMENTO COM 1-METILCICLOPROPENO E ÓXIDO NÍTRICO |
title |
‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS |
spellingShingle |
‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS Hendges, Marcos Vinícius Postharvest. Ripening inhibition. Pyrus communis L. Pós-colheita. Inibição do amadurecimento. Pyrus communis L.. |
title_short |
‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS |
title_full |
‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS |
title_fullStr |
‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS |
title_full_unstemmed |
‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS |
title_sort |
‘PACKHAM’S TRIUMPH’ PEAR RESPONSE TO 1- METHYLCYCLOPROPENE AND NITRIC OXIDE TREATMENTS |
author |
Hendges, Marcos Vinícius |
author_facet |
Hendges, Marcos Vinícius Steffens, Cristiano André Amarante, Cassandro Vidal Talamini do Neuwald, Daniel Alexandre Brackmann, Auri |
author_role |
author |
author2 |
Steffens, Cristiano André Amarante, Cassandro Vidal Talamini do Neuwald, Daniel Alexandre Brackmann, Auri |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Hendges, Marcos Vinícius Steffens, Cristiano André Amarante, Cassandro Vidal Talamini do Neuwald, Daniel Alexandre Brackmann, Auri |
dc.subject.por.fl_str_mv |
Postharvest. Ripening inhibition. Pyrus communis L. Pós-colheita. Inibição do amadurecimento. Pyrus communis L.. |
topic |
Postharvest. Ripening inhibition. Pyrus communis L. Pós-colheita. Inibição do amadurecimento. Pyrus communis L.. |
description |
This study aimed at assessing the effect of 1-methylcyclopropene (1-MCP), gas-nitric oxide (NO) and sodium nitroprusside (SNP) on ripening of ‘Packham’s Triumph’ pears. The treatments consisted of T1) control; T2) 300 ppb 1-MCP; T3) 1 mM SNP; T4) 10 ppm NO; and T5) 20 ppm NO. The fruit treated with 1-MCP showed significantly higher values for flesh firmness, texture, and peel green color, besides lower respiratory rates and ethylene production. On the other hand, NO and SNP treatments did not reduce fruit respiratory rate and ethylene production. Flesh firmness and textural features were maintained by treating fruit with 20 ppm NO after leaving chambers. Treatments using 1 mM SNP and 20 ppm NO kept peel green color (higher hue angle) when compared to control, without decreasing fruit yellowing during the shelf life. The application of 300 ppb 1-MCP prevented buttery texture and yellowing in 'Packham’s Triumph' pear fruit during environment condition exposure. The use NO at 20 ppm kept flesh firmness during storage, however, with subsequent reduction of this variable in environmental conditions. The treatments with 1mM SNP and 20 ppm NO maintained green peel of pear fruit, even after exposure to environmental conditions, but not limiting yellowing. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-05-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/4175 10.1590/1983-21252016v29n203rc |
url |
https://periodicos.ufersa.edu.br/caatinga/article/view/4175 |
identifier_str_mv |
10.1590/1983-21252016v29n203rc |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/4175/pdf_362 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Revista Caatinga info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Revista Caatinga |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
dc.source.none.fl_str_mv |
REVISTA CAATINGA; Vol. 29 No. 2 (2016); 283-289 Revista Caatinga; v. 29 n. 2 (2016); 283-289 1983-2125 0100-316X reponame:Revista Caatinga instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
instname_str |
Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
institution |
UFERSA |
reponame_str |
Revista Caatinga |
collection |
Revista Caatinga |
repository.name.fl_str_mv |
Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA) |
repository.mail.fl_str_mv |
patricio@ufersa.edu.br|| caatinga@ufersa.edu.br |
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1797674025020817408 |