Open AccessResponses of sapodilla fruit (Manilkara zapota [L.] P. Royen) to postharvest treatment with 1methylcyclopropene
Author(s) -
Manuel Moo Huchin Victor,
Alfredo Estrada Mota Iv aacute n,
Javier Estrada Leon Raciel,
Ortiz Vazquez Elizabeth,
F Luis,
Sauri Duch Enrique,
Quintanar Guzman Adriana,
Pino Alea Jorge
Publication year - 2013
Publication title -
african journal of agricultural research
Language(s) - English
Resource type - Journals
ISSN - 1991-637X
DOI - 10.5897/ajar2012.0045
Subject(s) - ripening , postharvest , 1 methylcyclopropene , horticulture , relative humidity , chemistry , ethylene , biology , biochemistry , physics , thermodynamics , catalysis
The effect of 1-methylcyclopropene (1-MCP) on ripening and chilling injury in sapodilla fruits was investigated. Sapodilla fruits were treated with four different concentrations of 1-MCP (0.0, 0.2, 0.5 or 1.0 µL/L) and two exposure times (12 or 24 h) in sealed chambers under different temperatures (15 and 25°C). Following the previous treatment, fruits were stored at 25°C with 85 to 95% relative humidity (RH) for ripening assessment. Subsequently, we evaluated the effect of 1-MCP (1.0 µL/L for 24 h at 25°C) on chilling injury when fruits were stored at 6°C, and matured afterwards at 25°C. 1-MCP treatment delayed the ripening of sapodilla fruits (from 4 to 11 days). Ethylene and carbon dioxide production were reduced and delayed significantly (P<0.05) by 1-MCP treatment. In general, all quality characteristics of fruits were maintained. Sapodilla fruit stored at 6°C for 3, 10 and 14 days developed chilling injury. These chilling injury symptoms were reduced by 1-MCP treatment. Key words: 1-methylcyclopropene (1-MCP), sapodilla, chilling injury, postharvest.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom