Shelf life of peaches treated with 1-methylcyclopropene

Detalhes bibliográficos
Autor(a) principal: Kluge,Ricardo Alfredo
Data de Publicação: 2002
Outros Autores: Jacomino,Angelo Pedro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Scientia Agrícola (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162002000100010
Resumo: Peaches [Prunus persica (L.) Bastch] present reduced post-harvest shelf life, partially, due to their high respiratory rate and fast ripening. These processes are related to ethylene production, as well as its action. Peaches, cv. Aurora-1, were picked at two different ripening stages (mature green and ripe) and treated with 1-methylcyclopropene (1-MCP), the ethylene's competitive antagonist, at concentrations of 0, 100, 300 and 900 nL L-1 for 12 hours at 25ºC. After treatment, the fruits were stored at room temperature (25ºC) for six days. Fruits treated with 1-MCP presented better firmness and less ground color loss than non-treated fruits. The 1-MCP antagonist reduced the development of fruit rot at the mature green stage, but not at the ripe one. The 1-MCP shows commercial application potential in the treatment of peaches in order to delay the ripening process and increase their shelf life.
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spelling Shelf life of peaches treated with 1-methylcyclopropenePrunus persica1-MCPethylenestoragefirmnessPeaches [Prunus persica (L.) Bastch] present reduced post-harvest shelf life, partially, due to their high respiratory rate and fast ripening. These processes are related to ethylene production, as well as its action. Peaches, cv. Aurora-1, were picked at two different ripening stages (mature green and ripe) and treated with 1-methylcyclopropene (1-MCP), the ethylene's competitive antagonist, at concentrations of 0, 100, 300 and 900 nL L-1 for 12 hours at 25ºC. After treatment, the fruits were stored at room temperature (25ºC) for six days. Fruits treated with 1-MCP presented better firmness and less ground color loss than non-treated fruits. The 1-MCP antagonist reduced the development of fruit rot at the mature green stage, but not at the ripe one. The 1-MCP shows commercial application potential in the treatment of peaches in order to delay the ripening process and increase their shelf life.Escola Superior de Agricultura "Luiz de Queiroz"2002-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162002000100010Scientia Agricola v.59 n.1 2002reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162002000100010info:eu-repo/semantics/openAccessKluge,Ricardo AlfredoJacomino,Angelo Pedroeng2002-09-27T00:00:00Zoai:scielo:S0103-90162002000100010Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2002-09-27T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Shelf life of peaches treated with 1-methylcyclopropene
title Shelf life of peaches treated with 1-methylcyclopropene
spellingShingle Shelf life of peaches treated with 1-methylcyclopropene
Kluge,Ricardo Alfredo
Prunus persica
1-MCP
ethylene
storage
firmness
title_short Shelf life of peaches treated with 1-methylcyclopropene
title_full Shelf life of peaches treated with 1-methylcyclopropene
title_fullStr Shelf life of peaches treated with 1-methylcyclopropene
title_full_unstemmed Shelf life of peaches treated with 1-methylcyclopropene
title_sort Shelf life of peaches treated with 1-methylcyclopropene
author Kluge,Ricardo Alfredo
author_facet Kluge,Ricardo Alfredo
Jacomino,Angelo Pedro
author_role author
author2 Jacomino,Angelo Pedro
author2_role author
dc.contributor.author.fl_str_mv Kluge,Ricardo Alfredo
Jacomino,Angelo Pedro
dc.subject.por.fl_str_mv Prunus persica
1-MCP
ethylene
storage
firmness
topic Prunus persica
1-MCP
ethylene
storage
firmness
description Peaches [Prunus persica (L.) Bastch] present reduced post-harvest shelf life, partially, due to their high respiratory rate and fast ripening. These processes are related to ethylene production, as well as its action. Peaches, cv. Aurora-1, were picked at two different ripening stages (mature green and ripe) and treated with 1-methylcyclopropene (1-MCP), the ethylene's competitive antagonist, at concentrations of 0, 100, 300 and 900 nL L-1 for 12 hours at 25ºC. After treatment, the fruits were stored at room temperature (25ºC) for six days. Fruits treated with 1-MCP presented better firmness and less ground color loss than non-treated fruits. The 1-MCP antagonist reduced the development of fruit rot at the mature green stage, but not at the ripe one. The 1-MCP shows commercial application potential in the treatment of peaches in order to delay the ripening process and increase their shelf life.
publishDate 2002
dc.date.none.fl_str_mv 2002-03-01
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=S0103-90162002000100010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162002000100010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-90162002000100010
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 Escola Superior de Agricultura "Luiz de Queiroz"
publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
dc.source.none.fl_str_mv Scientia Agricola v.59 n.1 2002
reponame:Scientia Agrícola (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Scientia Agrícola (Online)
collection Scientia Agrícola (Online)
repository.name.fl_str_mv Scientia Agrícola (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv scientia@usp.br||alleoni@usp.br
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