Firmeza de mamão tratado com 1-MCP em diferentes tempos de exposição

• Autor(a) principal: Asmar, Simone Abreu
• Data de Publicação: 2010
• Outros Autores: Abreu, Celeste Maria Patto de, Lima, Rafaella Araújo Zambaldi, Corrêa, Angelita Duarte, Santos, Custódio Donizete dos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000200024; http://repositorio.ufla.br/jspui/handle/1/7193
• topic: Carica papaya; Pós-colheita; Amadurecimento; Post-harvest; Ripening

The papaya is a climateric fruit whose transformations resulting from ripening occur shortly after the picking of the physiologically ripe fruit, triggered by the production of ethylene and increased breathing rate. That makes it a quite perishable fruit after harvest. Given that perishability, ripening control is fundamental to increase post-harvest shelf life, both for internal consumption and exports. The compound 1-methylcyclopropene (1-MCP) has been used with the purpose of controlling the ripening of fruits, flowers and vegetables. In this work, the effect of the treatment with 1-MCP on papayas stored under room conditions was evaluated in different exposure periods. The fruits were picked at stage 1 of maturation and were submitted to 1-MCP, at the concentration of 270 nL/L, for a period of 0, 12, 18 and 24 hours, and then stored under room conditions (T 22±2°C/RH 77% ±2%) for 8 days. The 1-MCP-treated fruits showed increased firmness, lower contents of soluble pectin and less activity of PME enzyme, showing that 1-MCP was effective in delaying the softening of the fruits over the studied period.