Resumo

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 03-Jul-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.

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