Articles
PRESTORAGE TREATMENT OF ‘HAYWARD’ KIWIFRUIT WITH 1-MCP: THE EFFECT OF HARVEST MATURITY
Article number
1096_36
Pages
321 – 326
Language
English
Abstract
The objective of the present work was to study the effect of the harvest maturity on the response to the application of 1-methylcyclopropene (1-MCP) in prestorage of kiwifruit Hayward produced in the Mar del Plata area (38°0S, 57°30W), Buenos Aires, Argentina.
The kiwifruits were harvested at 142, 177 and 190 days after bloom (MS1, MS2 and MS3, respectively); half of the fruits were treated with 1 µl L-1 1-MCP for 24 h and the others were untreated (controls). Fruits were stored for six months at 0°C and 95% RH. Firmness (N), color (CIELab*), soluble solids content (SSC) and titratable acidity (TA) were analyzed at the end of the cold storage (ECS) and shelf-life (seven days at 20°C). Maturity stage at harvest affected the color, SSC and TA at ECS and shelf-life without significant effects of 1-MCP treatment.
The 1-MCP application increased fruit firmness in both at ECS and shelf-life, especially at MS1. The MS1 presented the lowest values of SSC and TA, being the SSC content less than the adequate to satisfy the consumers.
The fruits treated with 1-MCP matured normally, without physiological disorders, or external symptoms of toxicity.
In conclusion, the 1-MCP treatment delayed softening of kiwifruit in the three maturity stages.
This effect was greater in MS1, but this maturity stage showed a sub-optimal SSC values for consumption.
The kiwifruits were harvested at 142, 177 and 190 days after bloom (MS1, MS2 and MS3, respectively); half of the fruits were treated with 1 µl L-1 1-MCP for 24 h and the others were untreated (controls). Fruits were stored for six months at 0°C and 95% RH. Firmness (N), color (CIELab*), soluble solids content (SSC) and titratable acidity (TA) were analyzed at the end of the cold storage (ECS) and shelf-life (seven days at 20°C). Maturity stage at harvest affected the color, SSC and TA at ECS and shelf-life without significant effects of 1-MCP treatment.
The 1-MCP application increased fruit firmness in both at ECS and shelf-life, especially at MS1. The MS1 presented the lowest values of SSC and TA, being the SSC content less than the adequate to satisfy the consumers.
The fruits treated with 1-MCP matured normally, without physiological disorders, or external symptoms of toxicity.
In conclusion, the 1-MCP treatment delayed softening of kiwifruit in the three maturity stages.
This effect was greater in MS1, but this maturity stage showed a sub-optimal SSC values for consumption.
Publication
Authors
A. Yommi , V. Quillehauquy, M. Casanovas , G. Fasciglione
Keywords
storage, shelf-life, fruit firmness, fruit quality
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