APPLICATION OF 1-METHYLCYCLOPROPENE ASSOCIATED WITH ETHYLENE TO MINIMIZE ITS EFFECTS IN INHIBITION OF RIPENING OF 'GOLDEN' PAPAYA

作者：Trevisan Marcos Jose^*; Jacomino Angelo Pedro; Cunha Junior Luis Carlos; Alves Renan Fernandes

来源：Revista Brasileira de Fruticultura, 2013, 35(2): 384-390.

• Carica papaya
• 1-MCP
• ethylene
• firmness

The aim of this work was to study the physiology and postharvest conservation of 'Golden' papaya, undergone simultaneous application of 1-methylcyclopropene and ethylene. The fruits were from commercial cultivation from state of Espirito Santo, in the stage one of maturity. The treatments were the following combination of 1-MCP (nL. L-1) +ethylene (mu L. L-1) of 0+0, 100+0, 100+2.5, 100+5 and 100+10. Treatments of 1-MCP and 1-MCP plus ethylene (2.5 mu L. L-1) had delayed the firmness loss and color change. There was difference in respiratory activity among the control and other treatments. At the beginning, the ethylene production was higher in non-treated fruit than in 1-MCP treated ones, which increased from the 10th day. There was no difference in soluble solids content among the treatments. Treatments with 1-MCP and 1-MCP plus ethylene (2.5 mu L. L-1) showed the highest levels of ascorbic acid content. The treatments showed appearance notes over of four at the end of storage, in other words, they were in good look. According to these results there is potential for use of 1-MPC associated with ethylene in the early ripening stages of 'Golden' papaya, to increase it shelf-life.

• 出版日期2013-6