Abstract
The effect of 1-methylcyclopropene (1-MCP) on ripening and chilling injury in sapodilla fruits was investigated. Sapodilla fruits were treated with four different concentrations of 1-MCP (0.0, 0.2, 0.5 or 1.0 µL/L) and two exposure times (12 or 24 h) in sealed chambers under different temperatures (15 and 25°C). Following the previous treatment, fruits were stored at 25°C with 85 to 95% relative humidity (RH) for ripening assessment. Subsequently, we evaluated the effect of 1-MCP (1.0 µL/L for 24 h at 25°C) on chilling injury when fruits were stored at 6°C, and matured afterwards at 25°C. 1-MCP treatment delayed the ripening of sapodilla fruits (from 4 to 11 days). Ethylene and carbon dioxide production were reduced and delayed significantly (P<0.05) by 1-MCP treatment. In general, all quality characteristics of fruits were maintained. Sapodilla fruit stored at 6°C for 3, 10 and 14 days developed chilling injury. These chilling injury symptoms were reduced by 1-MCP treatment. Key words: 1-methylcyclopropene (1-MCP), sapodilla, chilling injury, postharvest.
Highlights
We evaluated the effect of 1-MCP (1.0 μL/L for 24 h at 25°C) on chilling injury when fruits were stored at 6°C, and matured afterwards at 25°C. 1-MCP treatment delayed the ripening of sapodilla fruits
To the results obtained, the maximum ethylene production rates achieved by the fruits treated with 1-MCP (0.2, 0.5 and 1.0 μL/L), at 25°C and two exposure times evaluated, with a subsequent ripening 25°C), were significantly lower (4.0-6.0 μL/kg/h) (Figure 1A) when compared to the untreated fruits (0 μL/L of of the binding site for 1-MCP (Blankenship and Dole, 2003)
It has been suggested that changes in the respiratory rate in fruits is due to the action of ethylene (Golding et al, 1998), which causes the deterioration of horticultural products; the delay in respiration rate could increase or decrease the shelf life of fruits (Perera et al, 2003). These results indicates that application of 1-MCP on sapodilla fruit after harvest decreased and delayed maximum respiratory rate when compared to untreated fruit, which represent a noteworthy effect in delaying fruit ripening
Summary
The fruit production is mainly consumed locally This fruit could be exported either in fresh or processed form, due to its sweet taste and unique aroma, highly appreciated by consumers (Balerdi and Shaw, 1998; Ma et al, 2003; Sauri-Duch et al, 2010). One of the major producers of sapodilla fruit is India, with a production of 1,346,000 tons (Indian Horticulture Database, 2010). In Mexico, the production has been estimated at 20,000 tons produced principally in the States of Campeche, Yucatan and Veracruz (SAGARPA, Moo-Huchin et al.2011). Sapodilla fruits are climacteric (Lakshminarayana, 1979); its ripening is rapid and is characterized by a significant increase in respiration and ethylene production, which makes this fruit highly perishable, and very difficult to preserve and commercialize. Because sapodilla fruits are highly perishable, it became necessary to study its conservation, handling and postharvest methods, which may extend its shelf life in order to promote sales abroad (Ganjyal et al, 2003; Sauri-Duch et al, 2010)
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