1 Methylcyclopropene
Mostrando 13-24 de 43 artigos, teses e dissertações.
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13. Quality maintenance of ripe pineapple as affected by application of Wax associated to 1-Methylcyclopropene.
2009
Acta Horticulturae. Publicado em: 2011
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14. Enzyme activities and pectin breakdown of sapodilla submitted to 1-methylcyclopropene.
The objective of this work was to investigate the influence of 1-methylcyclopropene (1-MCP) at 300 nL L-1 on activities of cell wall hidrolytic enzymes and pectin breakdown changes which Sapodilla (Manilkara zapota cv. Itapirema 31) cell wall undergoes during ripening. Sapodilla were treated with ethylene antagonist 1-MCP at 300 nL L-1 for 12 hours and then,
Pesquisa Agropecuária Brasileira. Publicado em: 2011
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15. Application of 1-methylcyclopropene, calcium chloride and calcium amino acid chelate on fresh-cut cantaloupe muskmelon.
The objective of this work was to determine the effects of postharvest application of 1-methylcyclopropene (1-MCP) and two calcium salts, applied individually or combined, on firmness and visual quality of fresh-cut muskmelon stored in air, for 18 days. Two sets of fruits, one of them exposed to 1-MCP at 300 nL L-1, were cut into cubes, dipped in deionized w
Pesquisa Agropecuária Brasileira. Publicado em: 2011
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16. Controle de degrane e conservação pós-colheita sob CaCI2 e 1-MCP de uva "Isabel‟ produzida no Vale do Sirijí(PE/PB) / Berry drop control and postharvest conservation under CaCl2 and 1-MCP grape "Isabel‟ produced in the Sirijí Valley (PE/PB).
The larger quality problem of table grape is related to the ease berry drop or abscission of berries after harvest of clusters, due to the development of the abscission zone. This study aimed to evaluate the effect of calcium chloride (CaCl2) and 1-MCP (1-methylcyclopropene), on postharvest conservation under different storage conditions of Isabel‟ gra
Publicado em: 2010
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17. Pós-colheita de nêspera Fukuhara: efeito de compostos salicilados, 1-metilciclopropeno e tratamentos térmicos / Postharvest of loquat fruit Fukuhara: effect of salicylate compounds, 1-methylcyclopropene and heat treatments
The aim of this work was to develop new techniques to improve the loquat fruit Fukuhara conservation, avoiding juiciness loss, increase in firmness and pulp internal browning. For this, allow to cold storage the application of salicilate compounds, 1- methylcyclopropene and temperature conditioning. In the first experiment four concentration of salicylic aci
Publicado em: 2009
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18. Conservação pós-colheita do jiló em embalagens ativas / The post-harvest conservation of the giló Solanum gilo Raddi in active packages
The Solanum gilo Raddi (jiloeiro) belongs to the Solanaceae family. The immature fruits are light-green or dark-green colored, but become orangereddish when ripe. The flavor of the fruits in all cultivars are characteristically bitter, which is agreeable to some consumers, but limits their consumption by others . The giló S. gilo is considered a vegetable t
Publicado em: 2009
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19. AMADURECIMENTO DE CAQUI FUYU EM FUNÇÃO DA EXPOSIÇÃO AO FRIO, ATMOSFERA CONTROLADA E 1-MCP / RIPENING OF FUYU PERSIMMON A FUNCTION OF EXPOSURE TO COLD, CONTROLLED ATMOSPHERE AND 1-MCP
Objetivando compreender o processo de amadurecimento do caqui Fuyu e prolongar o armazenamento foram conduzidos experimentos para avaliar o efeito do período de exposição à baixa temperatura, atmosfera controlada e aplicação de inibidor da ação do etileno em dois momentos, no início e no final do armazenamento, sobre o amolecimento, analisados visua
Publicado em: 2009
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20. Efeito do 1-MCP sobre a vida de vaso de rosa Osiana / Effect of 1-MCP on the vase life of rose Osiana
The goal work was to determine the sensitivity of rose cultivar Osiana to ethylene, and the influence of 1- methylcyclopropene (1-MCP) under different conditions of storage on the vase life. To determine the sensitivity to ethylene the cut flowers were treated for 24 hours in chambers with different concentrations of ethylene (0.0, 0.1, 1.0, 10, 100, 1000
Publicado em: 2008
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21. Quality of papaya submitted to 1-MCP in different exposition times. / Qualidade de mamÃo submetido ao 1-MCP em diferentes tempos de exposiÃÃo.
The papaya is a climateric fruit the transformations of which resulting from ripening occur rapidly after the collection of the physiologically mature fruit, triggered by ethylene production and increased respiratory rate. That characterizes it as a quite perishable fruit after collection. Given to that high perishibility, ripening control is fundamental to
Publicado em: 2008
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22. Shelf life of papaya Formosa Tainung 01 treated with 1-methylcyclopropene / VIDA ÚTIL PÓS-COLHEITA DE MAMÃO FORMOSA TAINUNG 01 TRATADO COM 1-METILCICLOPROPENO
This work was aimed at to evaluate the effects of 1-MCP and carnauba wax on the quality and shelf life of papaya Tainung 01 (Formosa group) grown at Acaraú valley (State of Ceará, Brazil), harvested at different maturation stages, and stored under refrigeration (at the site of production: Marco, State of Ceará) and under ambient temperature (at Embrapa Ag
Publicado em: 2008
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23. Vida útil pós-colheita de mamão Formosa Tainung tratado com 1-metilciclopropeno / Shelf life of papaya Formosa Tainung 01 treated with 1-methylcyclopropene
This work was aimed at to evaluate the effects of 1-MCP and carnauba wax on the quality and shelf life of papaya Tainung 01 (Formosa group) grown at Acaraú valley (State of Ceará, Brazil), harvested at different maturation stages, and stored under refrigeration (at the site of production: Marco, State of Ceará) and under ambient temperature (at Embrapa Ag
Publicado em: 2008
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24. Carotenoides e compostos bioativos : relação com propriedades anti-radical livre e corante em frutas tropicais / Carotenoids and bioactive compounds : relationship between free radical scavenger properties and color in tropical fruits
The increased demand for high life quality has been associated to healthy food, increasing the industry interest for functional foods, which are defined as any food or bioactive compounds with potential to be benefic for the consumer health. The bioactive compounds found in foods, such as carotenoids, phenolic compounds and ascorbic acid (AA) are involved wi
Publicado em: 2008