Response of different maturity stages of sapota (Manilkara achras Mill.) cv. Kallipatti to in-package ethylene absorbent
Sapota fruits are highly perishable due to their climacteric nature. The rapid softening of fruits is primarily due to high activity of many oxidative enzymes and liberation of ethylene. Harvest maturity plays a crucial role in deciding the marketability of climacteric fruits in general. Attempt has been made to evaluate the response of ethylene absorbent on variable maturity groups of harvested Sapota cv. Kallipatti with the objective to delay the ripening during transit and extend its marketability during storage at ambient condition (27–32 °C & 65–75% R.H.). Harvested fruits having three different degree of ripeness (as maturity indices viz. mature, half-ripe and ripe) were packed with or without ethylene absorbent sachets (Bioconservación, France) in 10 kg CFB boxes and transported from Dahnu to Delhi covering a distant of approximately 2500 KM by truck on road along with conventional packaging as control. The fruits were evaluated immediately on arrival at Delhi and subsequently during storage for various physical, physiological, biochemical and decay parameters. Mature fruits with ethylene absorbent exhibited maximum delay in ripening, low ethylene liberation, weight loss and high fruit firmness. The response of ethylene absorbent to extend the marketability of ripe fruit was not significant.
Ethylene and maturation retardants in the postharvest of perishable horticultural products. A review
El etileno es la hormona vegetal responsable de regular diferentes procesos durante la maduración de productos agrícolas, llevando a procesos de senescencia y finalmente, pérdida de valor nutricional y comercial. A través del tiempo se han desarrollado diversos retardantes químicos de la maduración para disminuir los efectos negativos del etileno en la poscosecha, los cuales actúan en las etapas de biosíntesis (aminoetoxi-vinil-glicina (AVG) y ácido aminooxiacético (AOA), acción/señalización (1-MCP)) y sales de plata como nitrato y tiosulfato de plata (STS) y compuestos que oxidan al etileno de la atmósfera (permanganato de potasio (KMnO4)). En esta revisión se describen las características principales de cada uno de los retardantes de madurez mencionados, además, se analiza con estudios científicos, el efecto que tienen estos retardantes sobre los cambios moleculares, fisiológicos, químicos y físicos durante la poscosecha de frutos, hortalizas y especies ornamentales.
Control of ethylene responses in avocado fruit with 1-methylcyclopropene
Mature avocado fruit (Persea americana Mill. cvs ‘Ettinger’, ‘Hass’, ‘Reed’ and ‘Fuerte’), harvested during the commercial harvesting season, were treated with various concentrations of 1-methylcyclopropene (1-MCP) for 24 h at 22°C and after ventilation, were exposed to 300 m ll 1 ethylene for 24 h at 22°C. The fruit were then stored at 22°C in ethylene-free air for ripening assessment. Ethylene production, firmness, cellulase (endo-1,4-b-glucanase) and polygalacturonase activity, as well as color change in ‘Hass’ fruit, were monitored during storage. 1-MCP was found to inhibit ethylene-induced ripening of avocado fruit at very low concentrations. Treatment for 24 h with 30‐70 nl l 1 1-MCP delayed ripening of avocado fruit by 10‐12 days, after which the fruit resumed normal ripening. It is suggested that 1-MCP is a potent inhibitor of avocado fruit ripening which exerts its effect via inhibition of ethylene action. © 2000 Elsevier Science B.V. All rights reserved.