Effect of 1-methycyclopropene on ripening of zapote fruit
Moo-Huchin V.M., Centurión-Yah A.R., Cuevas-Glory L., Vargas-Vargas L., Sauri-Duch E.
Program and Abstracts, 4th International Symposium on Tropical and Subtropical Fruits, November 3-7 2008, Bogor, Indonesia. 215 pages.
2008
บทคัดย่อ
Zapote or sapota (Achras sapota L.) it is a tropical fruit with high future potential market, but it shelf life is short, thus an increase of its shelf life would contribute to facilitate its marketing. The 1-methylcyclopropene (1-MCP) is a compound that has been used to extend the shelf life of some fruits. The aim of this work was to study the effects of the treatment with 1-MCP in the physiology and ripening of zapote fruits. Four concentration of 1-MCP (0, 200, 500 and 1000 ppb) and two treatment time (12 and 24 hrs) at two temperatures (25 + 2 °C and 16 + 2°C) were studied. Changes in rate of production of ethylene and CO2, and in the percentage of ripe fruits at room temperature (25 + 2°C) were evaluated. The results obtained showed the effectiveness of 1-MCP in produce a significantly reduction (p< 0.05) in the production of ethylene and CO2, being the treatment with 1000 ppb at 25 + 2 °C during 24 hr. That produced the high decrease in ethylene (4.01 µL/kg-hr) and CO2 (33.99 mL/kg-hr) production. This treatment allowed to increasing shelf life of mature fruits from 4 days to 14 days in treated fruits. Significantly changes in the general characteristics of quality of fruits were not observed.