SciELO - Scientific Electronic Library Online

 
vol.39 issue6In vitro bud induction and multiplication of cv. 'IAC Gomo-de-mel' pineapple fruit with benzyl amino purine and n aphthalene acetic acidVegetative development of citric rootstocks produced in different containers author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Ciência Rural

Print version ISSN 0103-8478On-line version ISSN 1678-4596

Abstract

BRACKMANN, Auri et al. Ethylene action inhibition and storage temperature on the tomatoes ripening patterns. Cienc. Rural [online]. 2009, vol.39, n.6, pp.1688-1694.  Epub July 03, 2009. ISSN 0103-8478.  http://dx.doi.org/10.1590/S0103-84782009005000130.

This research aimed to evaluate the effect of inhibiting the ethylene action on the ripening and on the development of chilling injury in non-long life 'Monte Carlo' tomatoes. The experiment was a fatorial (3x2), with storage temperature (20°C, 10°C and 5°C) and the treatment or not of 1.0µL L-1 of 1-methylcyclopropene (1-MCP), a compound that blocks the ethylene action. After 14 days of storage, two distinct patterns of ripening dependents on the storage temperature were observed. The storage under 5°C led the fruits to develop chilling injury (CI). Although CI-affected fruits showed higher ethylene production, they did not ripen properly, suggesting that CI results in a lack of ethylene sensitivity in tomatoes. On the other hand, above chilling temperatures, 1-MCP treatment not only reduced the ethylene synthesis, but also inhibited the ripening process. The inhibitory effect of 1-MCP was, however, significantly longer at 10°C as compared to 20°C. The quality of non-long-life tomato fruits can be maintained during 14 days either by storing at 10°C or by applying 1-MCP at 20°C.

Keywords : Lycopersicum esculentum; 1-methylcyclopropene; chilling injury; postharvest quality.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License