RETARDAMENTO DA MATURAÇÃO DE MAÇÃS 'FUJI' PELO TRATAMENTO COM 1-MCP E MANEJO DA TEMPERATURA

'Fuji' apples were treated with 42 mmol·m-3 of 1-methylcyclopropene (1-MCP) for 24 h at 20°C then stored at 0, 10 or 20 oC for 70 days. MCP treatment reduced respiration on fruit held at 10 and 20 oC and inhibited ethylene production regardless of storage temperature. Treated fruits held at 20oC presented respiration rate similar to those of untreated fruits held at 10oC. For fruit held at 10 or 20oC, MCP treatment inhibited softening, loss of acidity and color changes on fruit surface. However, there was no considerable benefit of 1-MCP treatment on maintenance of fruit quality during short-term (70 days) and storage at 0oC. Results indicated that 1-MCP is an effective mean to delay ripening and to retain fruit quality during transport and retailing at high temperature conditions (10 or 20oC). Fruit stored at 20oC longer than 40 days may exhibit high incidence of shrivel and decay, regardless of 1-MCP treatment.

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