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Conservation des kakis (Diospyros kaki L.) cv. Fuyu avec application de 1-méthylcyclopropène.

Conservação de caqui (Diospyros kaki, L.), cv. Fuyu, pela aplicação de 1-metilciclopropano.

Auteurs : GIRARDI C. L., PARUSSOLO A., DANIELI R., et al.

Type d'article : Article

Résumé

The effects of application of 1-MCP were evaluated on persimmon fruits stored at 0 °C for up to 90 days. Fruits were picked from a commercial orchard in Rio Grande do Sul, Brazil, when the skin colour was yelow-orange. 1-MCP was applied at 312, 625 and 1250 nl/litre for 24 h at 25 °C. Fruits were transferred to cold storage after treatment. Persimmons were analyzed on the day of harvest, and after 30, 60 and 90 days cold storage plus 3 days at ambient temperature. Total soluble solids, pH and titratable acidity were not influenced by 1-MCP treatment. Ethylene production rates did not reach detectable levels. There was greater development of red skin colour in fruits treated with 1-MCP. Flesh firmness was significantly higher in treated fruits, indicating a positive effect of 1-MCP on the postharvest life of persimmons. There was no significant difference between concentrations of 1-MCP.

Détails

  • Titre original : Conservação de caqui (Diospyros kaki, L.), cv. Fuyu, pela aplicação de 1-metilciclopropano.
  • Identifiant de la fiche : 2004-2309
  • Langues : Portugais
  • Source : Rev. bras. Fruticult. - vol. 25 - n. 1
  • Date d'édition : 2003

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