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首页> 外文期刊>Revista Brasileira de Fruticultura >Inibi??o do amadurecimento da banana-'Prata-An?' com a aplica??o do 1-metilciclopropeno
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Inibi??o do amadurecimento da banana-'Prata-An?' com a aplica??o do 1-metilciclopropeno

机译：抑制香蕉成熟-“银安” 1-甲基环丙烯的应用

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摘要

Banana, Musa spp., is one of the most consumed fruits around the world, and it is cultivated in most of tropical countries. Often postharvest practices are not good enough to guarantee the quality of the fruits mainly if they are to be commercialized at distant markets. The 1-methylcyclopropene (1-MCP) is known as a blocking of ethylene action and it has been successfully used in flowers, vegetables and fruits. The aim of this work was to delay the ripening of banana-'Prata' increasing its shelf life. Fruits of Banana -'Prata an?' were used from Janaúba, north of Minas Gerais, Brazil. The fruits were harvest at the maturation stage 1, which corresponds to the unripe and classified as "extra" selected and separated in parcels of 10 fruits each one. It was used 3 replications for each planned treatment. The 1-Methylcyclopropene (1-MCP) were used at four concentrations: 0 (reference), 10, 30 and 90 ppb. The 1-MCP used is a powder containing 0,14% of the active ingredient. The fruits were stored at room temperature (24oC and 78.5% RH) and analyzed at 0, 4, 8 and 12 days after the application of the product. The following characteristics were evaluated: development of the color, separation of the bananas from the bunch, firmness, soluble solids content, titratable acidity and pH. By adding 30 ppb and 90ppb the ripening was delayed for 4 and 8 days, respectively. This technique comes as an alternative to improve the shelf life of the fruits of this cultivar.
机译：香蕉（Musa spp。）是世界上消费最旺盛的水果之一，在大多数热带国家都有种植。通常，如果要在遥远的市场上进行商业化，收获后的做法通常不足以保证水果的质量。 1-甲基环丙烯（1-MCP）被称为阻止乙烯作用，已成功用于花卉，蔬菜和水果中。这项工作的目的是延缓香蕉“普拉塔”（Prata）香蕉的成熟，从而延长其保质期。香蕉的果实-'普拉塔？从巴西米纳斯吉拉斯州北部的Janaúba使用。果实在成熟阶段1收获，果实对应于未成熟阶段，被分类为“特选”，并分成10个包裹，每个包裹10个。每个计划的治疗使用3次重复。 1-甲基环丙烯（1-MCP）以四种浓度使用：0（参考），10、30和90 ppb。所用的1-MCP是含有0.14％活性成分的粉末。将果实在室温（24oC和78.5％RH）下保存，并在施用产品后的0、4、8和12天进行分析。评价了以下特征：颜色的显现，香蕉与束的分离，硬度，可溶性固形物含量，可滴定的酸度和pH。通过添加30 ppb和90 ppb，分别将成熟时间延迟4天和8天。该技术是提高该品种果实保质期的替代方法。

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