Quality of papaya submitted to 1-MCP in different exposition times. / Qualidade de mamÃo submetido ao 1-MCP em diferentes tempos de exposiÃÃo.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

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 the increase of post-harvest useful life, aiming at home market and exportation of fruits. Compound 1-methylcyclopropene (1-MCP) has been being used with the purpose of controlling the ripening of fruits, flowers and vegetables. In this work, the action of the treatment with 1-MCP, in different exposition times in papayas stored under room conditions was evalauted. The fruits were harvested at stage 1 of ripening, washed, sanitized and selected according to absence of physiological and mechanical injuries. The fruits were submitted to 1-MCP, at the concentration of 270 nL/L for a period of 0, 12, 18 and 24 hours and, next, they were stored under room condition (T 22Â2ÂC/RH 77% Â2%) for 8 days. Physical, chemical and biochemical analyses were performed on day 0 and every two days up to the end of the storage period. The 1-MCP-treated fruits presented less mass loss, greater firmness, less solubilization of pectins, lower activity of PME enzyme, better appearance than the control fruits, showing that 1-MCP was efficient in delaying ripening over the storage period, leading to an increase of 4 days in the useful life of the fruits on the basis of the visual analysis of ripening.

ASSUNTO(S)

1.armazenamento. 2. pÃs-colheita. 3. amadurecimento ciencia de alimentos 1. storage 2. post-harvest 3. ripening

ACESSO AO ARTIGO

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