Efficacy of 1-methylcyclopropene on the mitigation of storage disorders of “Rocha” pear under normal refrigerated and controlled atmospheres

• Autores: Domingos Almeida, Rita C. B. Carvalho, Eve Dupille
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 22, Nº 5, 2016, págs. 399-409
• Idioma: inglés
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• Resumen

  • Alternatives are needed for long-term preservation of European pears (Pyrus communis L.) after the ban on diphenylamine. “Rocha” pear fruit harvested at commercial maturity were treated with 1-methylcyclopropene (1-methylcyclopropene, SmartFresh™) and diphenylamine and stored at 0 ℃, 90–95% relative humidity, under normal atmosphere for up to six months or under controlled atmosphere (controlled atmosphere, 3 kPa O2 + 0.7 kPa CO2) for up to 9.4 months. At 312 nl l−1, 1-methylcyclopropene reduced softening and yellowing, and increased soluble solids content during shelf life in comparison with fruit treated with diphenylamine. 1-Methylcyclopropene at 312 nl l−1 was also more effective than diphenylamine in reducing superficial scald and internal browning disorders. 1-Methylcyclopropene at 150 nl l−1 had little effect on ripening-related changes but was effective against physiological disorders of pears stored in regular atmosphere or under controlled atmosphere. Delayed controlled atmosphere slightly reduced internal browning disorders but increased superficial scald. 1-Methylcyclopropene at 312 nl l−1 reduced physiological disorders in “Rocha” pear under refrigerated storage and delayed ripening-related softening and color changes during shelf life. At 150 nl l−1, 1-methylcyclopropene is as effective as diphenylamine against storage disorders without ripening impairment.