บทคัดย่องานวิจัย

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Intermittent warming in ‘Tahiti’ lime treated with an ethylene inhibitor

Ricardo Alfredo Kluge , Maria Luiza L. Jomori, Angelo P. Jacomino, Maria Carolina D. Vitti, and Marisa Padula

Postharvest Biology and Technology Volume 29, Issue 2 , August 2003, Pages 195-203

2003

บทคัดย่อ

Intermittent warming in ‘Tahiti’ lime treated with an ethylene inhibitor

The storage of ‘Tahiti’ lime under low temperatures allows the marketing period to be extended, however, the loss of the green skin color and the occurrence of chilling injuries(CI) prevent such improvement to be achieved. The purpose of this work was to verify the efficiency of intermittent warming (IW) associated with the use of 1-methylcyclopropene (1-MCP) during the cold storage of ‘Tahiti’ lime.Fruitwere treated for 12 h with 1-MCP at concentrations of 0 or 1.0ml l-1 and then were stored at 5 °C. Thefruitwere submitted to IW (20 °C for 48 h every 7 days, 20 °C for 48 h every 14 days or 38 °C for 24 h every 14 days). Evaluations were carried out after 30, 60 and 90 days of storage (+3 days of simulated marketing at 20 °C). The occurrence of CI in thefruitwas not observed after 30 days of storage, however, after 60 days of storage 40–58% offruitkept continuously at 5 °C and 12.5–20% offruitintermittent warmed showed CI. Allfruitexhibited CI after 90 days. Warmingfruitat 38 °C for 24 h every 14 days caused rot development, loss of green skin color, high respiratory rates, as well as accumulation of high levels of ethanol and acetaldehyde infruit.Application of 1-MCP improved the maintenance of green color of skin.