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Registro Completo |
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
29/07/2015 |
Data da última atualização: |
18/05/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
PEREIRA, M. E. C.; SARGENT, S. A.; HUBER, DONALD J. |
Afiliação: |
MARCIO EDUARDO CANTO PEREIRA, CNPMF; STEVEN A. SARGENT, University of Florida; DONALD J. HUBER, University of Florida. |
Título: |
Delayed and prolonged ethylene treatment alleviates firmness asynchrony enhanced by 1-methylcyclopropene exposure in Guatemalan-West Indian avocado. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Postharvest Biology and Technology, v.108, p. 54-60, 2015. |
ISSN: |
0925-5214 |
Idioma: |
Inglês |
Conteúdo: |
Studies were conducted to determine the efficacy of a delayed and prolonged ethylene treatment in alleviating firmness asynchrony enhanced by 1-methylcyclopropene (1-MCP) exposure in avocado. ?Booth 7? and ?Booth 8? avocados, mid-season cultivars in Florida, were harvested and immersed in water (control) or aqueous 1-MCP at 16.7 mmol L 1 a.i. (900 mg L 1) for 1 min at 20 C; all fruit were held at 20 C/89 2% relative humidity until ripe, based on whole fruit firmness, respiration and ethylene evolution. The effect of delayed and prolonged ethylene treatment was investigated by exposing 1-MCP-treated fruit to ethylene (100 mL L 1) for 2 or 4 d at 20 C upon reaching two progressive ripening stages (120 N or 80 N of whole fruit firmness, respectively). Ripe fruit (10?15 N) from all treatments were assessed for peel color, pulp firmness and polygalacturonase (PG) activity. 1-MCP significantly delayed ripening of ?Booth 7? and ?Booth 8? avocado. Firmness asynchrony was confirmed in control fruit of both cultivars, with a difference of more than 20% in pulp firmness between apical and distal end segments regardless of ripeness stage.1-MCP-treated fruit showed pronounced firmness asynchrony, with pulp firmness for apical end 10-fold higher than for distal end. PG activity was not directly related to firmness asynchrony, since even when strong asynchrony was observed for 1-MCP-treated fruit, PG activity did not differ from control. A 2-d delayed exposure of fruit at either 120 N or 80 N whole fruit firmness to ethylene was not consistently sufficient to promote ripening recovery (in terms of whole fruit firmness). However, a prolonged, 4-d ethylene treatment of fruit at either progressive ripening stages from both ?Booth 7? and ?Booth 8? effectively overcame the pronounced firmness asynchrony caused by 1-MCP treatment. MenosStudies were conducted to determine the efficacy of a delayed and prolonged ethylene treatment in alleviating firmness asynchrony enhanced by 1-methylcyclopropene (1-MCP) exposure in avocado. ?Booth 7? and ?Booth 8? avocados, mid-season cultivars in Florida, were harvested and immersed in water (control) or aqueous 1-MCP at 16.7 mmol L 1 a.i. (900 mg L 1) for 1 min at 20 C; all fruit were held at 20 C/89 2% relative humidity until ripe, based on whole fruit firmness, respiration and ethylene evolution. The effect of delayed and prolonged ethylene treatment was investigated by exposing 1-MCP-treated fruit to ethylene (100 mL L 1) for 2 or 4 d at 20 C upon reaching two progressive ripening stages (120 N or 80 N of whole fruit firmness, respectively). Ripe fruit (10?15 N) from all treatments were assessed for peel color, pulp firmness and polygalacturonase (PG) activity. 1-MCP significantly delayed ripening of ?Booth 7? and ?Booth 8? avocado. Firmness asynchrony was confirmed in control fruit of both cultivars, with a difference of more than 20% in pulp firmness between apical and distal end segments regardless of ripeness stage.1-MCP-treated fruit showed pronounced firmness asynchrony, with pulp firmness for apical end 10-fold higher than for distal end. PG activity was not directly related to firmness asynchrony, since even when strong asynchrony was observed for 1-MCP-treated fruit, PG activity did not differ from control. A 2-d delayed exposure of fruit at either 120 N or 8... Mostrar Tudo |
Thesagro: |
Abacate; Maturação; Persea Americana. |
Thesaurus Nal: |
Avocados; Polygalacturonase; Ripening. |
Categoria do assunto: |
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Marc: |
LEADER 02557naa a2200229 a 4500 001 2020747 005 2023-05-18 008 2015 bl uuuu u00u1 u #d 022 $a0925-5214 100 1 $aPEREIRA, M. E. C. 245 $aDelayed and prolonged ethylene treatment alleviates firmness asynchrony enhanced by 1-methylcyclopropene exposure in Guatemalan-West Indian avocado.$h[electronic resource] 260 $c2015 520 $aStudies were conducted to determine the efficacy of a delayed and prolonged ethylene treatment in alleviating firmness asynchrony enhanced by 1-methylcyclopropene (1-MCP) exposure in avocado. ?Booth 7? and ?Booth 8? avocados, mid-season cultivars in Florida, were harvested and immersed in water (control) or aqueous 1-MCP at 16.7 mmol L 1 a.i. (900 mg L 1) for 1 min at 20 C; all fruit were held at 20 C/89 2% relative humidity until ripe, based on whole fruit firmness, respiration and ethylene evolution. The effect of delayed and prolonged ethylene treatment was investigated by exposing 1-MCP-treated fruit to ethylene (100 mL L 1) for 2 or 4 d at 20 C upon reaching two progressive ripening stages (120 N or 80 N of whole fruit firmness, respectively). Ripe fruit (10?15 N) from all treatments were assessed for peel color, pulp firmness and polygalacturonase (PG) activity. 1-MCP significantly delayed ripening of ?Booth 7? and ?Booth 8? avocado. Firmness asynchrony was confirmed in control fruit of both cultivars, with a difference of more than 20% in pulp firmness between apical and distal end segments regardless of ripeness stage.1-MCP-treated fruit showed pronounced firmness asynchrony, with pulp firmness for apical end 10-fold higher than for distal end. PG activity was not directly related to firmness asynchrony, since even when strong asynchrony was observed for 1-MCP-treated fruit, PG activity did not differ from control. A 2-d delayed exposure of fruit at either 120 N or 80 N whole fruit firmness to ethylene was not consistently sufficient to promote ripening recovery (in terms of whole fruit firmness). However, a prolonged, 4-d ethylene treatment of fruit at either progressive ripening stages from both ?Booth 7? and ?Booth 8? effectively overcame the pronounced firmness asynchrony caused by 1-MCP treatment. 650 $aAvocados 650 $aPolygalacturonase 650 $aRipening 650 $aAbacate 650 $aMaturação 650 $aPersea Americana 700 1 $aSARGENT, S. A. 700 1 $aHUBER, DONALD J. 773 $tPostharvest Biology and Technology$gv.108, p. 54-60, 2015.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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Registros recuperados : 7 | |
4. |  | FERREIRA, L. F. D.; PIROZI, M. R.; RAMOS, A. M.; PEREIRA, J. A. M. Modelagem matemática da secagem em camada delgada de bagaço de uva fermentado. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 47, n. 6, p. 855-862, jun. 2012. Título em inglês: Mathematical modeling of thin?layer drying of fermented grape pomace.Biblioteca(s): Embrapa Unidades Centrais. |
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5. |  | FURTADO, A. A. L.; FERREIRA, L. F. D.; SILVA, A. T. Influencia do binomio tempo x temperatura de pre-coccao na perda de peso da lula em salmoura a 2%. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 17., 2000, Fortaleza, CE. Livro de resumos... Fortaleza: SBCTA, 2000. v.2 , p.6.50, 2000.Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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6. |  | FERREIRA, L. F. D.; COSTA, E. T. L. da; VIEIRA, K. da C.; PIROZI, M. R.; GOMES, F. dos S.; BORGES, J. T. da S. Aceitação sensorial de pão de queijo com incorporação de gengibre. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014. p. 87Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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7. |  | FERREIRA, L. F. D.; MENDES, A. P.; AQUINO, W. B. de; PIROZI, M. R.; GOMES, F. dos S.; BORGES, J. T. da S. Efeito da incorporação de gengibre na aceitação sensorial de biscoito de polvilho. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014. p. 88Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 7 | |
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