Journal of Food, Agriculture and Environment

1-MCP extends atemoya shelf life

Author(s):

Gláucia M. C. Silva, Maria Helena M. Cordeiro, Gisele P. Mizobutsi, Raquel R. S. Sobral, Edson H. Mizobutsi, Natália M. Silva, Francielle M. Feitosa, Joelma C. Martins, Sarah N. A. Fonseca

Recieved Date: 2015-09-07, Accepted Date: 2015-12-30

Abstract:

The increase in respiratory activity in Annonaceae is accompanied by rapid changes in the chemical composition of the fruit, enhancing its flavor and aroma. However, pulp firmness deteriorates very quickly. Therefore, the aim of this study was to extend the postharvest conservation (shelf life) of atemoya using 1-methylcyclopropene (1-MCP) in a modified atmosphere, combined with cooling. Mature atemoyas were picked, sanitized and air-dried and then treated with 1-MCP at concentrations of 0, 200, 400 and 600 nL L^-1 for 8 hours at ambient temperature. Next, the fruits were placed on polystyrene trays, some exposed (non-wrapped) and others wrapped in a plastic membrane (16 µm LDPE). The following variables were evaluated: fresh weight loss, fruit size (length and diameter), firmness, soluble solids, titratable acidity, ratio of soluble solids to acidity, pH, total soluble sugars, reducing and non-reducing sugars, starch, concentration of CO₂ and ethylene and isolation and identification of fungi. The experiment was carried out in a fully-randomized split-unit design and each unit was treated with 1-MCP at four concentrations (0, 200, 400 and 600 nL.L^-1). Within the split-units there were six postharvest evaluation times at five-day intervals, with four replications and four fruits per experimental unit. The use of a modified atmosphere (wrapping in low-density polyethylene – LDPE) allowed storage for 25 days, maintaining the physical and chemical attributes to conserve quality. The quality of the non-wrapped fruits was better at higher concentrations of 1-MCP, allowing storage for 20 days. Fruits treated with 1-MCP were firmer and the accumulation of soluble solids and degradation of starch were delayed. Coloration of treated fruits was also preserved. Luminosity, chromaticity and hue angle figures were higher than those for untreated fruits. A concentration of 600 nL.L^-1 was most efficient for conserving physical and chemical characteristics.

Keywords:

Atemoya (Annona squamosa X Annona cherimola),  cooling,  modified atmosphere

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Journal: Journal of Food, Agriculture and Environment
Year: 2016
Volume: 14
Issue: 1
Category: Food and Health
Pages: 35-39

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