Utility of 1-methylcyclopropene as a papaya postharvest treatment
Tipo de material:
TextoSeries ; Postharvest Biology and Technology, 44(1), p.55-62, 2007Trabajos contenidos: - Manenoi, A
- Bayogan, E.R.V
- Thumdee, S
- Paull, R.E
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CICY Documento préstamo interbibliotecario | Ref1 | B-12335 (Browse shelf(Opens below)) | Available |
The postharvest utility of 1-methylcyclopropene (1-MCP)for papaya, Carica papaya L. (cvs. Gold and Rainbow)was determined. The effect of fruit maturity, storage, 1-MCP concentration (50.1000 nL L.1), 1-MCP treatment duration (4 and 24 h)and ethephon treatment before and after 1-MCP were evaluated. Fruit treated with various concentrations of 1-MCP for 24 h were firmer and the time to reach the edible ripe stage was longer than the non-treated control. Treating for 4 or 24 h with 1-MCP had similar effects on all ripening parameters. Careful handling, hot water treatment and fungicide treatment were required to minimize postharvest disease and to etermine the effect due to 1-MCP. Disease following 1-MCP treatment occurred later and had less severity than in the non-treated control fruit. The onset of ethylene production and the rise in the respiration rate was delayed and suppressed in 1-MCP-treated fruit. When ripened at 22 .C, 1-MCP-treated color break fruit had a delay of about 7 d in softening and skin color development but only a slight effect on total soluble solids (TSS)and weight loss. However, papaya treated with 1-MCP at the color break stage were firmer and showed a _erubbery_f texture at the ripe stage. Fruit treated with 1-MCP when more than 25
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