Delay of ripening of 'Pedro Sato' guava with 1-methylcyclopropene

被引：79
|
作者：
Bassetto, E
Jacomino, AP
Pinheiro, AL
Kluge, RA
机构：
[1] Univ Sao Paulo, Luiz Queiroz Agr Coll, Dept Crop Prod, BR-13418900 Piracicaba, SP, Brazil
[2] Univ Sao Paulo, Luiz Queiroz Agr Coll, Dept Biol Sci, BR-13418900 Piracicaba, SP, Brazil
来源：
POSTHARVEST BIOLOGY AND TECHNOLOGY | 2005年 / 35卷 / 03期
关键词：
Psidium gua[!text type='java']java[!/text; 1-MCP; conservation; concentration; exposure time;
D O I：
10.1016/j.postharvbio.2004.08.003
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
'Pedro Sato' guava fruit were treated with 0, 100, 300 or 900 nl 1(-1) of 1-methylcyclopropene (1-MCP) for 3, 6 or 12 h and stored at 25 degrees C. Skin color, pulp color, weight loss, firmness, titrable acidity, ascorbic acid, soluble solids, decay incidence and respiration rate were evaluated. All the treated fruit could be stored for up to 9 days while the non-treated fruit could be stored for only 5 days. The 100 and 300 nl 1(-1) 1-MCP concentrations were inefficient for the 3 h of exposure time, however storage was improved with treatments by 6 or 12 h. 1-MCP at 300 nl1(-1) for 6 or 12 h and at 900 nl 1(-1) for 3 h showed the best results. Fruit treated with 900 n1 1(-1) of 1-MCP for 6 or 12 h did not ripen. (c) 2004 Elsevier B.V. All rights reserved.
引用
收藏
页码：303 / 308
页数：6
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