Abstract
ABSTRACT: This study aimed at assessing the effect of 1-methylcyclopropene (1-MCP), gas-nitric oxide (NO) and sodium nitroprusside (SNP) on ripening of 'Packham's Triumph' pears. The treatments consisted of T1) control; T2) 300 ppb 1-MCP; T3) 1 mM SNP; T4) 10 ppm NO; and T5) 20 ppm NO. The fruit treated with 1-MCP showed significantly higher values for flesh firmness, texture, and peel green color, besides lower respiratory rates and ethylene production. On the other hand, NO and SNP treatments did not reduce fruit respiratory rate and ethylene production. Flesh firmness and textural features were maintained by treating fruit with 20 ppm NO after leaving chambers. Treatments using 1 mM SNP and 20 ppm NO kept peel green color (higher hue angle) when compared to control, without decreasing fruit yellowing during the shelf life. The application of 300 ppb 1-MCP prevented buttery texture and yellowing in 'Packham's Triumph' pear fruit during environment condition exposure. The use NO at 20 ppm kept flesh firmness during storage, however, with subsequent reduction of this variable in environmental conditions. The treatments with 1mM SNP and 20 ppm NO maintained green peel of pear fruit, even after exposure to environmental conditions, but not limiting yellowing.
Highlights
The 1-methylcyclopropene (1-MCP) is a molecule that acts by binding irreversibly to the ethylene-binding site, preventing it to link to its receptor (DE MARTINO et al, 2006)
There was no increase in ethylene production with the application of the sodium nitroprusside (SNP) compared to control (Figure 1)
The respiratory rate was reduced in fruits treated with 1MCP, and from the sixth day the fruits treated with 10 ppm Nitric oxide (NO) had lower rates than the control
Summary
The 1-methylcyclopropene (1-MCP) is a molecule that acts by binding irreversibly to the ethylene-binding site, preventing it to link to its receptor (DE MARTINO et al, 2006). This molecule is effective in delaying ripening and reduction of certain physiological disorders in European pear (ARGENTA; FAN; MATTHEIS, 2003; CALVO; SOZZI, 2004; EKMAN et al, 2004). This product depends on factors such as concentration, harvest date and location, being able to inhibit fruit ripening (CHIRIBOGA et al, 2013). Using NO and/or SNP consists of options that have good results in ripening delaying among a few fruits, such as European pear, strawberry, Asian pear and mango (LIU; DONG; GUAN, 2011; SOZZI;TRINCHERO; FRASCHINA, 2003; ZAHARAH; SINGH, 2011; ZHU; ZHOU, 2007)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
