Ripening and quality responses of mamey sapote fruit to postharvest wax and 1-methylcyclopropene treatments (original) (raw)
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Postharvest Biology and Technology, 2007
Sapote mamey is a tropical tree native from Mexico and Central America that shows potential as an alternative commercial crop for tropical and subtropical regions of the world. Its fruit is a good source of nutrients and it is highly appreciated in Mexico and countries of Central and South America because of its pleasant and sweet flavour and the bright deep orange-red colour of the pulp. A clear demand for the fruit exists in these countries and has been recently reported in other countries such as Australia, Israel, Philippines and Spain. This paper reviews information on postharvest biology and technology of sapote mamey fruit published by several authors in the past 60 years and presents experimental data obtained in the last 10 years by our research group. Topics deal with postharvest handling and physiology; changes of quality attributes during ripening such as colour, total soluble solids, firmness, water content, sugars and carotenoids; diseases, insects and disorders during storage; and responses to low temperatures. The effect of controlled and modified atmospheres on the postharvest life and quality of sapote mamey is also discussed. Other postharvest treatments and technologies that have been evaluated on this fruit are also revised, including the use of ethrel, the application of the ethylene action inhibitor 1-methylcyclopropane and the effect of heat treatments for quarantine purposes and waxing to extend the storage life. Since the preservation and exchange of native material is essential for breeding studies and for making new improved varieties available for commercial production, the creation of a bank of germplasm is an idea also presented in the paper. We believe this review will serve as a useful reference for those studying and investigating postharvest aspects of sapote mamey fruit. Hopefully, it will also encourage future research to preserve the quality, minimize postharvest loses and increase the demand for this pleasant and exotic fruit.
Quality changes in sapote mamey fruit during ripening and storage
Postharvest Biology and Technology, 2000
Physical and chemical changes in sapote mamey (Pouteria sapota (Jacq.) H.E. Moore and Stearn) fruit during ripening and storage at various temperatures were evaluated. Ripening was associated with flesh softening, an increase in soluble solids content (SSC), and a change in flesh color from yellow or pale pink to a dark pink or red. No changes in fruit skin color or in flesh acidity were observed as ripening progressed. Ripe fruit had 30% or higher SSC, orange or red flesh (hue angle =52; chroma =45; L =60), acidity of 6 -8 mM H + , and flesh firmness (compression force) 550 N. Flesh turned brown (L* value declined) in overripe fruit. Fruit held at 27, 25, or 20°C ripened in 3.5, 5 or 7 days after harvest, respectively. Fruit kept at 10°C showed minor changes in color and firmness and a slow rate of SSC increase. Fruit stored at 10 or 15°C and then ripened at 20°C had portions of the flesh with a much higher firmness and poorer development of red color compared to other parts of the fruit. This uneven ripening was probably a result of chilling injury. The number of fruit with injury was higher at 10°C than at 15°C, and increased with storage time. The rates of fruit weight loss relative to the initial fruit weight were 0.58, 0.98 and 1.83% d − 1 at 10, 20 and 27°C, respectively.
Response of Mamey Sapote (Pouteria sapota) Fruits to Postharvest Exogenous Ethylene Applications
HortScience, 1997
There are very few postharvest studies about the mamey sapote fruits. The lack of appropriate harvest indexes for this crop result in fruits having a wide variability in maturity after harvest. Fruit skin shows no apparent changes in color as maturity progresses. Another complication results from harvesting the fruit with long poles, which restricts the harvester from touching the fruit to evaluate fruit softening. The objective of this study was to evaluate the effect of exogenous ethylene applications to fruits on increasing the uniformity of fruit maturity. Fruits were harvested every 2 weeks over a 4-month period. Fruit harvest was initiated 8 weeks before the estimated ripening day. Fruits were treated by immersion for 1 min in an ethephon solution at 0, 500, or 1000 mg·liter–1 and stored at 20°C (65% RH) for 4 or 8 days. After the storage period, fruits were analyzed for fruit firmness, color (external and internal), pH, titratable acidity, soluble solids content, ascorbic aci...
Journal of food …, 2003
We investigated some of the physicochemical and biochemical factors associated with flesh softening of sapote mamey fruit during development and ripening. The activities of pectinmethylesterase (PME), polygalacturonase (PG) and 0-galactosidase @-GAL) enzymes were measured in fruits harvested at different development stages, and postharvest in two production seasons. The textural changes were most noticeable at the preclimacteric stage in ripening fruit. The water-soluble pectin (WSP) increased at a different rate than firmness decreased. No correlation between PG or PME activity and changes in firmness was observed 'in ripening fruits, though a low correlation was seen between 0-GAL activity and softening in climacteric stage. Greatest loss of firmness occurred in climacteric stage. Fruit pulp softening was not dependent on a single enzyme activity.
397 Simple Ripening Model of Sapote Mamey (Pouteria sapota) Fruit
HortScience, 1999
Sapote mamey is a sweet and aromatic tropical fruit that is very perishable. It is a climacteric fruit and has high rates of respiration and ethylene production. Maturity indices for this commodity are difficult to define because fruit show few changes in external appearance as they ripen. The fruit flesh, however, shows large changes in color, firmness, and sugar content measured as soluble solids content (SSC). The objective was to model fruit ripeness from measurements of SSC. We selected SSC because it is easy to measure and because sweetness is an important quality attribute in sapote mamey. Typical values of SSC range from 12% (immediately after harvest) to 30% to 35% (ripe fruit). A linear-plateau model was used to describe the changes in SSC over time of ripening fruit kept at different temperatures. The model assumed that, as fruit ripened, SSC increased at a linear rate reaching a maximum of 30% SSC at the ripe stage after which SSC changed little. From the model we calcul...
An experiment was conducted during the year 2010 to evaluate the effect of the treatment with 1- methylcyclopropene (1-MCP) on the ripening process of sapodilla fruits, after refrigeration. The fruits were exposed to 0 and 1 μL/L of 1-MCP for 24 h in airtight chambers at 25°C, after which they were stored at 16°C for four periods of refrigeration (0, 11, 18 and 25 days). At the end of each refrigeration period, the samples were allowed to ripe at 25°C. The results demonstrated the effectiveness of 1-MCP in significantly delaying (P≤0.05) the ripening process of sapodilla fruits and extending the post-harvest life to 28 days. It was possible to observe a reduction and delay in the climacteric maximums of ethylene and respiration, and a delay in the maximum activity of the pectin methyl esterase enzyme (PME), while weight loss was also reduced. In general, the quality characteristics of ripe fruits were maintained, except for a significant increase in the total soluble solids content ...
African Journal of Agricultural Research, 2013
The effect of 1-methylcyclopropene (1-MCP) on ripening and chilling injury in sapodilla fruits was investigated. Sapodilla fruits were treated with four different concentrations of 1-MCP (0.0, 0.2, 0.5 or 1.0 µL/L) and two exposure times (12 or 24 h) in sealed chambers under different temperatures (15 and 25°C). Following the previous treatment, fruits were stored at 25°C with 85 to 95% relative humidity (RH) for ripening assessment. Subsequently, we evaluated the effect of 1-MCP (1.0 µL/L for 24 h at 25°C) on chilling injury when fruits were stored at 6°C, and matured afterwards at 25°C. 1-MCP treatment delayed the ripening of sapodilla fruits (from 4 to 11 days). Ethylene and carbon dioxide production were reduced and delayed significantly (P<0.05) by 1-MCP treatment. In general, all quality characteristics of fruits were maintained. Sapodilla fruit stored at 6°C for 3, 10 and 14 days developed chilling injury. These chilling injury symptoms were reduced by 1-MCP treatment.
Chilling Injury in Mamey Sapote Fruit (Pouteria sapota): Biochemical and Physiological Responses
American Journal of Agricultural and Biological Sciences, 2009
Problem statement: Cold storage is needed in order to delay senescence and achieve a longer commercial life of tropical fruits like mamey sapote (Pouteria sapota), therefore, the physiological and biochemical responses of this fruit to cold storage were evaluated. Approach: Samples from different storage temperature (20, 10 and 2°C) were taken at five-day intervals and Chilling Injury Index (CII), decay (%), pulp firmness, weight loss (%), sucrose, fructose and glucose contents, electrolyte leakage (%), ethylene and carbon dioxide production rates and the activities of Peroxidase (POD), Polyphenoloxidase (PPO) and Phenylalanine Ammonia-Lyasa (PAL), were evaluated. Results: CII of fruit stored at 2 and 10°C was similar and symptoms included abnormal ripening into trimming zones close to the skin and pulp. Development of CI symptoms was more evident after 10 days of storage at 2 and 10°C. This trend may be associated with decrease of sucrose content but not with fructose that increased on fruits stored at 2°C (p<0.05). For mamey fruits stored at 2°C, the PAL activity was significant lower than in the fruits stored at 10°C, but it did not increase in response to the chilling temperature. No appreciable changes on POD activity were observed in fruit stored at 2°C. PPO activity continuously decreased on fruit stored at 2°C and similar behavior was observed on fruit stored either at 10 and 20°C, during the first 15 days of storage. Conclusion: Our results demonstrated the sensitivity to mamey sapote fruits to low storage temperatures (2 and 10°C). Symptoms developed by fruit include abnormal ripening into trimming zones close to skin, as well as darkened zones into middle pulp. Sucrose content could be a better chilling injury indicator in mamey sapote than electrolyte leakage, ethylene production and POD, PPO and PAL activities.
Agronomía Colombiana, 2014
The pitahaya or dragon fruit is one of the most representative exotic fruits that Colombia has, with an important, growing international market, but the cultivation and postharvest of this fruit lack sufficient technological support to be more competitive. Therefore, alternatives that provide good-quality products that meet market requirements are very important. Therefore, the objective of this research was to determine the effect of a ripening retardant and ethylene application on the conservation and quality of pitahaya fruits and the possible changes during ripening associated with ethylene, for which a completely randomized design with three treatments was used, corresponding to the application of ethylene (ethephon, 3 mL L-1), 1-methylcyclopropene (1-MCP, 600 mg L-1) and a control, with four replications, for a total of 12 experimental units. The fruits were stored at 18°C with 75% relative humidity. The 1-MCP application significantly decreased the loss of firmness, total sol...