SciELO - Scientific Electronic Library Online

 
vol.31 número3Controle do amadurecimento de goiabas 'Kumagai' tratadas com 1-metilciclopropenoAvaliação da incidência de antracnose, do desempenho e estado nutricional de variedades de mangueira, para cultivo orgânico, na região centro-norte do Estado de São Paulo índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

SOUZA, Maximiliano Silva de et al. Responses of 1-MCP applications in 'Golden' papaya fruits on differents maturation stages. Rev. Bras. Frutic. [online]. 2009, vol.31, n.3, pp.693-700. ISSN 0100-2945.  http://dx.doi.org/10.1590/S0100-29452009000300011.

The study of factors that influence the process of ripening is critical for planning the marketing process, mainly in standard breathing climacteric and perishing fruits, as it is the case of papaya. In this work it was evaluated the effect of the application of 1-MCP (1- methylcyclopropene) in the pattern of fruit ripening of papaya at the maturation stages 0, 1 and 2. The 1-MCP delayed the production of ethylene (≈79%) and the respiratory rate (≈45%) mainly in fruit maturation stages 0. The use of the inhibitor of the ethylene action delayed the degreening of the fruits, especially in fruit maturation stages 0 and 1. With 1-MCP application there was a reduction in loss of flesh and fruit firmness in stages 1 and 2. However, in fruit maturation stage 0, the flesh firmness showed excessively high, which may decrease the acceptance for consumer of these fruits. The solid soluble content was not influenced by the application of the 1-MCP. The effect of 1-MCP in the reduction of the activity of the enzymes PME and PG was bigger in fruit maturation stages 0 and 1 than fruit maturation stage 2. The PME enzyme activity demonstrated an increasing over the shelf life; however, the PG enzyme activity remained low during the first five days of shelf life, increasing later. The results showed that the PME enzyme exerts significant influence on loss of flesh firmness, and the PG acting later. The 1-MCP was effective delaying the process of ripening of papaya fruits being more efficient when associated with initial maturation stages.

Palavras-chave : ethylene; polygalacturonase; pectinmethylesterase.

        · resumo em Português     · texto em Português     · Português ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons