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- Title
Inibição da ação do etileno e temperatura de armazenamento no padrão de amadurecimento de tomates.
- Authors
Brackmann, Auri; Giehl, Ricardo Fabiano Hettwer; Eisermann, Ana Cristina; Weber, Anderson; Heldwein, Arno Bernardo
- Abstract
This research aimed to evaluate the effect of inhibiting the ethylene action on the ripening and on the development of chilling injury in non-long life 'Monte Carlo' tomatoes. The experiment was a fatorial (3x2), with storage temperature (20°C, 10°C and 5°C) and the treatment or not of 1.0μL L-1 of 1-methylcyclopropene (1-MCP), a compound that blocks the ethylene action. After 14 days of storage, two distinct patterns of ripening dependents on the storage temperature were observed. The storage under 5°C led the fruits to develop chilling injury (CI). Although CI-affected fruits showed higher ethylene production, they did not ripen properly, suggesting that CI results in a lack of ethylene sensitivity in tomatoes. On the other hand, above chilling temperatures, 1-MCP treatment not only reduced the ethylene synthesis, but also inhibited the ripening process. The inhibitory effect of 1-MCP was, however, significantly longer at 10°C as compared to 20°C. The quality of non-long-life tomato fruits can be maintained during 14 days either by storing at 10°C or by applying 1-MCP at 20°C.
- Subjects
ETHYLENE; CONTACT inhibition; FRUIT ripening; TEMPERATURE measurements; TOMATOES; FRUIT anatomy; PLANT anatomy; PLANT physiology
- Publication
Ciência Rural, 2009, Vol 39, Issue 6, p1688
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782009005000130