Ripening and senescence of papaya with 1-methilcyclopropene

Authors

  • Angelo Pedro Jacomino USP; ESALQ; Depto. de Produção Vegetal
  • Ricardo Alfredo Kluge USP; ESALQ; Depto. de Produção Vegetal
  • Auri Brackmann UFSM; Depto. de Fitotecnia
  • Paulo Roberto de Camargo e Castro USP; ESALQ; Depto. de Produção Vegetal

DOI:

https://doi.org/10.1590/S0103-90162002000200015

Keywords:

Carica papaya, 1-MCP, ethylene, firmness, storage

Abstract

Papaya (Carica papaya L.) fruits are highly perishable due the fast ripening after harvest. The search for techniques that extend the shelf life and reduce the post-harvest losses is desirable. In this study, papaya 'Sunrise Solo' fruits were harvested in two ripening stages (green and ripe) and treated with the competitive ethylene antagonist 1-methycyclopropene (1-MCP) at concentrations of 0, 30, 90 or 270 nL L-1 for 12 h at 20ºC followed by storage at room temperature (20ºC) during eight days. Application of 1-MCP (90 or 270 nL L-1) delayed degreening decay. Green fruits treated with 1-MCP (270 nL L-1) presented higher firmness in relation to control fruits. 1-MCP did not affect the soluble solids of fruits. The respiration rate and ethylene production were lower in fruits treated with 1-MCP (90 or 270 nL L-1) in both ripening stages. 1-MCP extended the shelf life of green fruits from four to six days and the shelf life of ripe fruits from two to four days. The 1-MCP was efficient to delay the ripening of papayas extending their shelf life

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Published

2002-06-01

Issue

Section

Plant Physiology and Biochemistry

How to Cite

Ripening and senescence of papaya with 1-methilcyclopropene . (2002). Scientia Agricola, 59(2), 303-308. https://doi.org/10.1590/S0103-90162002000200015