Articles
Package type and cold storage of chayote fruits (Sechium edule (Jacq.) Sw.) var. virens levis
Article number
1340_31
Pages
197 – 204
Language
English
Abstract
Chayote fruits (Sechium edule (Jacq.) Sw.) var. virens levis are increasing in production as a non-traditional vegetable.
Mexico and Costa Rica are the main producers.
Viviparism (seed germination) and blisters (Colletotrichum sp.) incidence provoked fruit quality loss.
Traditionally, the fruits are packed in individual polyethylene bags.
However, during postharvest handling, the plastic bag generates high relative humidity and does not prevent the fruits friction provoking peel browning.
So, the aim of this research was to evaluate the effect of three individual package materials (polyethylene bags, polystyrene mesh and cinnamon paper) and 1-methylcyclopropene (1-MCP) stored at room temperature (20±2°C, 60% RH) and low temperature (2 weeks; 10±1°C and 85% RH) in order to prolong the shelf life of chayote.
The fruits were individually packed with the materials, after 1-MCP was applied (0 and 500 nL L‑1), and stored.
Variables of biochemical quality, viviparism and blisters incidence were evaluated.
The data were analyzed with ANOVA and TukeyRSQUOs multiple comparison test (α=0.05). The results showed that the weight loss was lower in the fruits packed in polyethylene bags, the biochemical variables of the fruits were not affected by the packing material or 1-MCP application.
The cold storage stressed the fruit, increasing viviparism and blister incidence.
It has been noticed that 1-MCP slightly reduced the blister presence but was highly effective in reducing fruit viviparism after two weeks of cold storage.
Mexico and Costa Rica are the main producers.
Viviparism (seed germination) and blisters (Colletotrichum sp.) incidence provoked fruit quality loss.
Traditionally, the fruits are packed in individual polyethylene bags.
However, during postharvest handling, the plastic bag generates high relative humidity and does not prevent the fruits friction provoking peel browning.
So, the aim of this research was to evaluate the effect of three individual package materials (polyethylene bags, polystyrene mesh and cinnamon paper) and 1-methylcyclopropene (1-MCP) stored at room temperature (20±2°C, 60% RH) and low temperature (2 weeks; 10±1°C and 85% RH) in order to prolong the shelf life of chayote.
The fruits were individually packed with the materials, after 1-MCP was applied (0 and 500 nL L‑1), and stored.
Variables of biochemical quality, viviparism and blisters incidence were evaluated.
The data were analyzed with ANOVA and TukeyRSQUOs multiple comparison test (α=0.05). The results showed that the weight loss was lower in the fruits packed in polyethylene bags, the biochemical variables of the fruits were not affected by the packing material or 1-MCP application.
The cold storage stressed the fruit, increasing viviparism and blister incidence.
It has been noticed that 1-MCP slightly reduced the blister presence but was highly effective in reducing fruit viviparism after two weeks of cold storage.
Authors
L.A. Montecinos-Pedro, M.L. Arévalo-Galarza, C. García-Osorio, J. Cadena-Iñiguez
Keywords
vegetables, smooth green chayote, export, chilling injury, blisters
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