Maturation and conservation of murcott tangor (Citrus reticulata Blanco x C. sinensis Osbeck) and tahiti lime (Citrus latifolia Tanaka) under bioregulators action. / Maturação e conservação do Tangor Murcote (Citrus reticulata Blanco x C. sinensis Osbeck) e da lima ácida Tahiti (Citrus latifolia Tanaka) sob efeito de biorreguladores.
AUTOR(ES)
Silvio Tavares
DATA DE PUBLICAÇÃO
2003
RESUMO
The experiments were conducted from August 2001 to August 2002 in the post-harvest Physiology Laboratory, Department of Biology, ESALQ-USP. It was checked the isolated effect of gibberellic acid, 1-methylcyclopropene and aminoethoxyvinilglycine, and also the combinations of 1-MCP with GA3 and AVG with GA3, on Murcott tangor and Tahiti lime post-harvest. The cultivars were chosen because of their potential, both for the internal market as for fresh fruit exportation. The following concentrations were applied: GA3 at 20 mg L -1 ; 1-MCP at 0.1, 0.5 and 1.0 mL L -1 ; AVG at 10, 50 and 100 mg L -1 and the combinations of 1-MCP at 0.5 mL L -1 with GA3 at 20 mg L -1 and AVG at 50 mg L -1 with GA3 at 20 mg L -1 , and the control. The fruits were exposed to 1-MCP gas during 12 h in hermetic boxes at 20 o C. AVG and GA3 were applied dipping the fruits, for a minute, in solutions with the mentioned concentrations. In combinations, GA3 was applied after the treatments with 1-MCP or AVG. The experimental design was totally randomized factorial to check the action of 1-MCP and AVG on Murcott tangor and Tahiti lime. For the combinations of 1- MCP+GA3 and AVG+GA3, totally randomized design was used with time subdivided parcels. It was determined the evolution in the peel color (L, C* e h o ), the levels of total soluble solids ( o Brix), total titriable acidity (%), vitamin C, mass loss (%), juice content (%) and respiratory rate of the fruits under cold storage and after 3 days at 25 o C. The results were submitted to regression analysis. 1-MCP doesnt have any effect on the peel color, in late application, on tangor Murcott. The 1-MCP at 0.5 mL L -1 was enough to reduce the respiratory rate and the waste of C vitamin. The physic-chemical characteristics were kept suitable for the consumption during 45 days of cold storage. The AVG, in post-harvest application, enhanced the peel color intensity of Murcott tangor, decreased the waste of total soluble solids, the respiratory rate and didnt affect the total titrable acidity. The combinations of 1-MCP and AVG with GA3 didnt have any effect on the peel color of Murcott tangor, after an advanced stage of peel coloration. The combinations didnt affect the levels of total titrable acidity, C vitamin, mass loss and respiratory rate of Murcott tangor. In relation to Tahiti lime, the treatment with 1-MCP at 0.5 or 1.0 mL L -1 delayed changes in the peel color (color croma and angle), promoted higher concentration of total soluble solids and decreased the range of ratio variation. The AVG didnt prevent peel color change, however it decreased the waste of TSS and of TTA; it didnt affect the respiratory rate and the level of C vitamin. The combination of 1-MCP+GA3 delayed the evolution in the change of peel color during 60 days. The level of C vitamin was kept high. There werent changes in the respiratory rate and in juice content Tahiti lime.
ASSUNTO(S)
murcott tangor. maturação tahiti lime food conservation regulador de crescimento vegetal tangerina murcote. conservação de alimentos limão-taiti post harvest senescence growth regulator maturation senescência pós-colheita
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