Postharvest quality of 'Hayward' kiwifruit treated with 1-MCP and stored under different atmospheres/Qualidade pos- colheita de quivi 'Hayward' tratado com 1-MCP e armazenado sob diferentes atmosferas

• Published in: Revista Brasileira de fruticultura Vol. 34; no. 2
• Main Authors: Vieira, Marcelo Jose, Argenta, Luiz Carlos, Do Amarante, Cassandro Vidal Talamini, Vieira, Amanda Maria Furtado Drehmer, Steffens, Cristiano Andre
• Format: Journal Article
• Language: Spanish
• Published: Sociedade Brasileira de Fruticultura 01.06.2012
• ISSN: 0100-2945

The objective of this study was to assess the effect of 1-MCP on ripening and postharvest quality of 'Hayward' kiwifruit stored under different atmospheres. Two experiments were carried out with fruits harvested in a commercial orchard located in Fraiburgo (State of Santa Catarina, Southern Brazil) in April of 2003 (experiment 1) and April of 2004 (experiment 2). For experiment 1, fruit were treated with different doses of 1-MCP (0.0; 0.5 or 1.0 µL [L.sup.-1]) and stored in controlled atmosphere (CA, with 2.0 kPa [O.sub.2] + 4.5 kPa C[O.sub.2], at 0°C ± 0.5°C/92 ± 3% RH, and ethylene in the atmosphere < 40 ηL [L.sup.-1]). For experiment 2, fruit were treated with 0.0 or 0.7 µL [L.sup.-1] of 1-MCP and stored in ambient atmosphere (AA; with 21.0 kPa [O.sub.2] + 0.03 kPa C[O.sub.2], at 0 ± 0.5°C/90 ± 3% RH, and 200-250 ηL [L.sup.-1] of ethylene in the atmosphere) or CA (2.0 kPa [O.sub.2] + 4.5 kPa C[O.sub.2], at 0°C ± 0.5°C/92 ± 3% RH, and ethylene in the atmosphere < 40 nL [L.sup.-1]). For experiment 1, fruit were evaluated after 90 and 120 days of storage at 0°C, followed by seven days at 23°C. For experiment 2, fruit were evaluated after 30, 60, 90 and 120 days of storage in AA, and after 60, 90, 120 and 150 days of storage in CA, plus one and seven days at 23°C. The benefits of 1-MCP treatment on fruit quality preservation were observed for fruit stored in both, AA and AC. For experiment 1, there was no difference between 0.5 and 1.0 µL [L.sup.-1] of 1-MCP on fruit ripening and postharvest quality preservation of kiwifruit stored in CA. For experiment 2, the treatment with 1-MCP delayed the increase of ethylene production rate after removal from cold storage. The reduced ethylene production in fruit treated with 1-MCP delayed the loss of flesh firmness in AC and AA, and reduced the incidence of pericarp translucency in AA. The treatment with 1-MCP increased the storage potential by 60 and 30 days for fruit stored in AA and CA, respectively. Index terms: Actinidia deliciosa, ethylene, pulp firmness, titratable acidity, pericarp translucency, controlled atmosphere. Este trabalho teve por objetivo avaliar o efeito do 1-MCP sobre o amadurecimento e a qualidade pos-colheita de quivi 'Hayward' armazenado sob diferentes atmosferas. Foram conduzidos dois experimentos, com frutos colhidos em pomar comercial localizado em Fraiburgo-SC. No experimento 1, os frutos foram tratados com tres doses de 1-MCP (0,0; 0,5 ou 1,0 µL [L.sup.-1]) e armazenados sob atmosfera controlada (AC, contendo 2,0kPa de [O.sub.2] + 4,5kPa de C[O.sub.2], a 0°C ± 0,5°C, 92 [+ or -] 3% UR, e com < 40 ηL [L.sup.-1] de etileno no ambiente), durante 90 e 120 dias, mais sete dias de vida de prateleira a 23°C. No experimento 2, os frutos foram tratados com 0,0 ou 0,7 µL [L.sup.-1] de 1-MCP e armazenados sob atmosfera ambiente (AA, contendo 21 kPa de [O.sub.2] + 0,03 kPa de C[O.sub.2], a 0 ± 0,5°C, 90 ± 3% UR, e com 200 a 250 ηL [L.sup.- 1] de etileno no ambiente, durante 30, 60, 90 e 120 dias, mais um e sete dias de vida de prateleira a 23°C) ou AC (contendo 2,0 kPa de [O.sub.2] + 4,5 kPa de C[O.sub.2], a 0°C [+ or -] 0,5°C, 92 ± 3% UR, e com < 40 ηL [L.sup.-1] de etileno no ambiente, durante 60, 90, 120 e 150 dias, mais um e sete dias de vida de prateleira a 23°C). Os beneficios do tratamento com 1-MCP sobre a conservacao da qualidade foram observados tanto para frutos armazenados sob AA quanto sob AC. No experimento 1, nao houve diferenca entre as doses de 1-MCP de 0,5 e 1,0 µL[L.sup.-1] sobre o controle do amadurecimento e manutencao da qualidade dos frutos armazenados em AC. No experimento 2, o tratamento com 1-MCP retardou o aumento na taxa de producao de etileno apos remocao de camara fria. A reducao da taxa de producao de etileno nos frutos tratados com 1-MCP foi associada ao aumento na conservacao da firmeza da polpa sob AC e AA, e reducao na incidencia de pericarpo translucido sob AA. O potencial de armazenamento foi aumentado pelo tratamento com 1-MCP em aproximadamente 60 e 30 dias, nos frutos armazenados sob AA e AC, respectivamente. Termos para indexacao: Actinidia deliciosa, etileno, firmeza de polpa, acidez titulavel, polpa translucida, atmosfera controlada.