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| 3. |  | PEREIRA, M. E. C.; SARGENT, S. A.; MORETTI, C. L.; SIMS, C. A.; HUBER, D. J. Amadurecimento e aceitação sensorial de abacate tratado com solução aquosa de 1-MCP. In:CONGRESSO BRASILEIRO DE FRUTICULTURA, 21., 2010, Natal. Frutas: saúde, inovação e responsabilidade: anais. Natal: Sociedade Brasileira de Fruticultura, 2010. pdf 1601| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 6. | | PEREIRA, M. E. C.; SARGENT, S. A.; SIMS, C. A.; HUBER, D. J.; MORETTI, C. L.; CRANE, J. H. Aqueous 1-Methylcyclopropene Extends Longevity and Does Not Affect Sensory Acceptability of Guatemalan-West Indian Hybrid Avocado. Horttechnology, v.23, n. 4, August, 2013.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
04/09/2014 |
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Data da última atualização: |
25/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
PEREIRA, M. E. C.; SARGENT, S. A.; SIMS, C. A.; HUBER, D. J.; MORETTI, C. L.; CRANE, J. H. |
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Afiliação: |
MARCIO EDUARDO CANTO PEREIRA, CNPMF; STEVEN A. SARGENT, University of Florida-IFAS; CHARLES A. SIMS, University of Florida-IFAS; DONALD J. HUBER, University of Florida-IFAS; CELSO LUIZ MORETTI, University of Florida-IFAS; JONATHAN H. CRANE, University of Florida-IFAS. |
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Título: |
Aqueous 1-Methylcyclopropene Extends Longevity and Does Not Affect Sensory Acceptability of Guatemalan-West Indian Hybrid Avocado. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Horttechnology, v.23, n. 4, August, 2013. |
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ISSN: |
1063-0198 |
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Idioma: |
Inglês |
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Conteúdo: |
The ethylene inhibitor 1-methylcyclopropene (1-MCP) delays ripening of avocado (Persea americana) and many other fruits, but there are few reports of the influence of this ethylene inhibitor on sensory attributes. The objective of this study was to evaluate the effects of aqueous 1-MCP on fruit ripening and sensory attributes of ?Beta? avocado, a Guatemalan-West Indian hybrid. Treatment with aqueous 1-MCP at 2.77 mmolLL1 (150 mgLL1) for 1 minute effectively delayed ripening by 6 days, delaying the onset of climacteric and lowering respiration rates as compared with control. Treated fruit had greener peel and firmer pulp when ripe, and untrained sensory panelists could not detect differences in texture, flavor, and overall liking between treated and untreated fruit. Immersion of ?Beta? avocado in aqueous 1-MCP extended the shelf life to 14 days at 20 C and 84% relative humidity, an increase of 6 days (75%) as compared with untreated fruit, without compromising sensory acceptability. This technology has the potential to permit shipment of these fruit to more distant markets than currently possible. |
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Thesagro: |
Abacate. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01733naa a2200205 a 4500
001 1994206
005 2023-05-25
008 2013 bl uuuu u00u1 u #d
022 $a1063-0198
100 1 $aPEREIRA, M. E. C.
245 $aAqueous 1-Methylcyclopropene Extends Longevity and Does Not Affect Sensory Acceptability of Guatemalan-West Indian Hybrid Avocado.$h[electronic resource]
260 $c2013
520 $aThe ethylene inhibitor 1-methylcyclopropene (1-MCP) delays ripening of avocado (Persea americana) and many other fruits, but there are few reports of the influence of this ethylene inhibitor on sensory attributes. The objective of this study was to evaluate the effects of aqueous 1-MCP on fruit ripening and sensory attributes of ?Beta? avocado, a Guatemalan-West Indian hybrid. Treatment with aqueous 1-MCP at 2.77 mmolLL1 (150 mgLL1) for 1 minute effectively delayed ripening by 6 days, delaying the onset of climacteric and lowering respiration rates as compared with control. Treated fruit had greener peel and firmer pulp when ripe, and untrained sensory panelists could not detect differences in texture, flavor, and overall liking between treated and untreated fruit. Immersion of ?Beta? avocado in aqueous 1-MCP extended the shelf life to 14 days at 20 C and 84% relative humidity, an increase of 6 days (75%) as compared with untreated fruit, without compromising sensory acceptability. This technology has the potential to permit shipment of these fruit to more distant markets than currently possible.
650 $aAbacate
700 1 $aSARGENT, S. A.
700 1 $aSIMS, C. A.
700 1 $aHUBER, D. J.
700 1 $aMORETTI, C. L.
700 1 $aCRANE, J. H.
773 $tHorttechnology$gv.23, n. 4, August, 2013.
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