Avocado ripening inhibition by 1-methylciclopropene

Authors

  • Ricardo Alfredo Kluge
  • Angelo Pedro Jacomino
  • Ramon Martinez Ojeda
  • Auri Brackmann

DOI:

https://doi.org/10.1590/S1678-3921.pab2002.v37.6417

Keywords:

<i>Persea americana</i>, ethylene production, senescence, storage, postharvest

Abstract

Avocados (Persea americana) present high respiratory rate and high ethylene production – which make them very vulnerable – and the ripening control of this fruit is fundamental for increasing the shelf life. Avocados 'Quintal' were treated with 1-methylciclopropene (1-MCP) at concentrations of 0, 30, 90 and 270 nL L-1 for 12 hours at 24oC followed by storage at room temperature (24oC) during nine days. Peel and pulp color, firmness, percentage of ripened fruits (firmness £8 Newtons), percentage of decay, respiratory rate and ethylene production were measured daily. The experimental design was a completely randomized with factorial scheme 4 x10 and four replications of four fruits. The application of 1-MCP delayed color development of peel and pulp, maintained higher firmness and reduced fruit decay. Non-treated fruits presented ripening beginning after four days at 24oC, while fruits treated with 1-MCP 270 nL L-1 presented ripening after seven days. The 1-MCP (270 nL L-1) reduced fruit respiratory rate and ethylene production. The results permit to infer that 1-MCP application in avocados is satisfactory to reduce ripening process of fruits and to lengthen their shelf life.

Published

2002-07-01

How to Cite

Kluge, R. A., Jacomino, A. P., Ojeda, R. M., & Brackmann, A. (2002). Avocado ripening inhibition by 1-methylciclopropene. Pesquisa Agropecuaria Brasileira, 37(7), 895–901. https://doi.org/10.1590/S1678-3921.pab2002.v37.6417

Issue

Section

STORAGE