Application of 1-methylcyclopropene and its influence in the process of astringency removal of 'Giombo' persimmon by using ethanol

作者：Monteiro Terra Felipe de Angelis; Edagi Fernando Kazuhiro; Cerqueira Sasaki Fabiana Fumi; Frassetto Filho Marcos Eduardo; da Silva Mayla Majado; Giro Beatriz; Berno Natalia Dallocca; Kluge Ricardo Alfredo^*

来源：Ciencia Rural, 2014, 44(2): 210-216.

• Diospyros kaki
• ethylene
• tannin
• ethanol
• flesh firmness

This study is carried out with the objective to verify the ethanol vapor application possibility for astringency removal, associated with 1-methylcylopropene (1-MCP) to increase 'Giombo' persimmons shelf life under cold storage, avoiding quick flesh softening by astringency removal process. The following treatments were performed: T1) control: fruit without treatment, only cold stored (CS); T2) application of ethanol (3.50mL kg(-1) for 12 hours) + CS; T3) application of 1-MCP (1000nL L-1 for 12 hours) + CS; T4) application of 1-MCP and later application of ethanol + CS; T5) application of 1-MCP + CS + application of ethanol after cold storage. Fruit were cold stored (CS) for 30 days at 5 degrees C and 90% RH. After CS, fruit were exposure to 25 degrees C during 15 days. The untreated fruits (control) and the ones treated with 1-MCP showed higher flesh firmness than the rest of the treatments, but did not reach detannization. Fruit treated with ethanol showed fast loss of astringency and firmness. The 1-MCP, when applied before CS, to fruits which after CS were treated to ethanol, kept higher flesh firmness as compared to the fruits which were treated with ethanol immediately after the application of 1-MCP and those treated only with ethanol. This treatment might be used in Giombo persimmon in order to maintain the fruit quality during marketing.

• 出版日期2014-2