Controle do amadurecimento de banana 'Prata-Anã' armazenada sob refrigeração e atmosfera modificada passiva com o uso do 1-metilciclopropeno
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Data
2005-04-01
Autores
Lima, Luciana Costa [UNESP]
Costa, Sérgio Marques
Dias, Mário Sérgio Carvalho
Martins, Ramilo Nogueira
Ribeiro Júnior, Pedro Martins
Título da Revista
ISSN da Revista
Título de Volume
Editor
Editora da Universidade Federal de Lavras (UFLA)
Resumo
O 1- Metilciclopropeno (1-MCP) é um produto inovador que inibe a ação do etileno em vegetais, retardando o início do amadurecimento de pomáceas, frutas de caroço e frutas tropicais. Com este trabalho objetivou-se avaliar a eficiência de diferentes concentrações do 1-MCP no controle do amadurecimento de bananas 'Prata-Anã' produzidas no Norte de Minas Gerais, armazenadas a 12°C e 95% de UR sob atmosfera modificada passiva. Os cachos foram colhidos no grau 1 de coloração da casca, que corresponde ao estádio verde de maturação. Foram utilizadas somente as segundas pencas dos cachos selecionados e estas foram separadas em buquês de 4 frutos. Cada parcela constou de 4 repetições e cada repetição 1 buquê. As concentrações do 1-MCP aplicadas foram: 0, 30, 60 e 90 ppb. Os frutos foram acondicionados em bandejas de isopor e embalados em filme de PVC de 15 micras, armazenados a 12°C e 95% de UR, sendo avaliados aos 10, 15, 20, e 25 dias. As avaliações realizadas constaram de diâmetro, grau de coloração da casca, firmeza, sólidos solúveis, acidez titulável e pH. A aplicação do 1-MCP foi eficaz em retardar o amadurecimento de bananas 'Prata-Anã' cultivadas na região Norte de Minas Gerais. As concentrações de 30, 60 e 90 ppb não apresentaram efeito diferenciado quanto às características avaliadas, podendo ser utilizada a concentração de 30 ppb, com economia do produto, obtendo-se os mesmos benefícios das concentrações de 60 e 90 ppb.
Methylcyclopropene (1-MCP) is an innovating chemical which inhibits the action of ethylene in plants, delaying the onset of the ripening of pomaceous fruits, stone fruits and tropical fruits. The present work intended to evaluate the efficiency of different concentrations of 1-MCP upon the control of ripening of bananas 'Prata Anã' produced in Northern Minas Gerais State (Brazil), stored at 12°C and 95% of RH under passive modified atmosphere. The clusters were harvested at degree 1 of skin coloration, which corresponds to the unripe stage of maturation. Only the second bunches of cluster were selected which were separated into bouquet of four fruit were harvested. Each plot consisted of four replicates and each replicate of one bouquet. The concentrations of 1-MCP applied were: 0, 30, 60 and 90 ppb. The fruit were packed into plastic foam trays and wrapped in 15-micron PVC film, stored at 12ºC and 95% of RH, being evaluated at 10, 15, 20 and 25 days. The performed evaluations consisted of diameter, degree of skin coloration, firmness, soluble solids, titrable acidity and pH. Application of 1-MCP was effective in delaying the ripening of bananas 'Prata Anã' grown in the North region of Minas Gerais State. The concentrations of 30, 60 and 90 ppb presented no distinct effect as regard to the evaluated characteristics, the concentration of 30ppb being able to be employed with a saving of the chemical, obtaining the same benefits as the concentrations of 60 and 90 ppb.
Methylcyclopropene (1-MCP) is an innovating chemical which inhibits the action of ethylene in plants, delaying the onset of the ripening of pomaceous fruits, stone fruits and tropical fruits. The present work intended to evaluate the efficiency of different concentrations of 1-MCP upon the control of ripening of bananas 'Prata Anã' produced in Northern Minas Gerais State (Brazil), stored at 12°C and 95% of RH under passive modified atmosphere. The clusters were harvested at degree 1 of skin coloration, which corresponds to the unripe stage of maturation. Only the second bunches of cluster were selected which were separated into bouquet of four fruit were harvested. Each plot consisted of four replicates and each replicate of one bouquet. The concentrations of 1-MCP applied were: 0, 30, 60 and 90 ppb. The fruit were packed into plastic foam trays and wrapped in 15-micron PVC film, stored at 12ºC and 95% of RH, being evaluated at 10, 15, 20 and 25 days. The performed evaluations consisted of diameter, degree of skin coloration, firmness, soluble solids, titrable acidity and pH. Application of 1-MCP was effective in delaying the ripening of bananas 'Prata Anã' grown in the North region of Minas Gerais State. The concentrations of 30, 60 and 90 ppb presented no distinct effect as regard to the evaluated characteristics, the concentration of 30ppb being able to be employed with a saving of the chemical, obtaining the same benefits as the concentrations of 60 and 90 ppb.
Descrição
Palavras-chave
1-MCP, conservação pós-colheita, Musa spp, 1-MCP, post-harvest conservation, Musa spp
Como citar
Ciência e Agrotecnologia. Editora da Universidade Federal de Lavras (UFLA), v. 29, n. 2, p. 476-480, 2005.