Adriana Regina Corrent

CONSERVATION OF PERSIMMONS FRUITS (Diospyros kaki, L.), cv. FUYU WITH APLICATION OF 1- METHYLYCLOPROPENE

The present work evaluated the effects of the 1-MCP (1-methylcyclopropene) on persimmons fruits (Diospyrus kaki L.) of cv. Fuyu stored at 0oC for up to 90 days. Fruits were picked from a commercial orchard in Farroupilha-RS, when skin color was yellow-orange. Three concentrations of 1-MCP (312, 625 and 1250 nL.L-1) were applied for 24 hours in an ambient temperature (±25oC). Control fruit were kept under identical conditions without 1-MCP treatment. Immediately after treatment application, the fruits were transferred to a cold storage at 0oC and approximately 90% of relative humidity. Persimmons were analysed on the day of harvest, after 30, 60 and 90 days of refrigerated storage plus 3 more days at ambient temperature to simulate the commercialization period. Total soluble solids, pH and titratable acidity were not influenced by 1-MCP treatments. Ethylene production rates did not reach detectable levels. Skin color showed a higher development of red color in fruits treated with 1-MCP. Flesh firmness was significantly higher in treated fruits in comparison to control fruits, indicating a positive effect of 1-MCP in the postharvest life of persimmons fruits. There was no significant difference among the different concentrations of 1-MCP.

Atmosfera modificada e 1-metilciclopropeno na conservação pós-colheita de kiwis cv. Bruno

ABSTRACT - In this work was evaluated, for kiwis cv. Bruno, the Methylcyclopropene action (1-MCP), in concentration of 625 ppb, associated ornot with modified atmosphere (MA) using low density polyethylene bags (LDPE) of 22µm. The following treatments were tested: T1: control (nobags and 1-MCP); T2 – no bags with 1-MCP; T3 – LDPE bags no 1-MCP; T4 – LDPE bags and 1-MCP, then they were stored in cold cham ber at -0,5 ± 0,5 oC and 95 ± 5% of RH for 45 or 90 days. The fruits were evaluated after pre-cooling, 45 days, 45 + 5 days (22 ± 3oC a nd 75 ± 5% of RH.), 90days and 90 + 5 days (22 ± 3oC and 75 ± 5% of RH.). The parameters analyzed were: pulp firmness (PF), total solids (TS), titri table acidity (TA),ethylene and CO 2 concentration, and sensorial analyzes (only in the end of the experiment). The largest pulp firmness and titritable acidity, thesmaller content of total soluble, the smaller concentration of ethylene and CO 2 and the better acceptability for the taste panel was obtained with thefruits stored in LDPE of 22 µm and treated with 1-MCP.

Uso do 1-metilciclopropeno no controle da maturação de maçãs cv. 'Royal Gala'

ABSTRACT - In the present work were evaluated the effects of 1-MCP on ‘Royal Gala’ apples ripening. The apples were harvested at two ripen essstages: Ripeness stage at harvest one apples were with 82, 4 N flesh firmness, 0,36 % malic acid and 14,10 oBrix. Ethylene prod ution of these appleswas about 2,0 nL.g -1 .h . Apples of ripeness stage 2 produced about 17,0 nL.g -1 .h -1 ethylene and had flesh firmness values 79,96 N, 0,33 % malic acidand 13,74 oBrix. The apples were treated with 1-methylcyclopropene (1-MCP) using three concentrations and one control, 0, 325, 625 and 1250 nL.L -1 which were applied during 48 hours at temperature of 20 ± 2 oC. After this time the fruits were stored during 60 days at the s ame temperature. Fleshfirmness, titratable acidity, soluble solids and ethylene production were evaluated at every 10 days. All concentrations of the 1-MCP product havereduced the fruit’s ethylene production and delayed the occurrence of the climacteric peak independently of the ripening stage. The treatments with1-MCP also gave the bigger values of pulp firmness and titratable acidity.