Pós-colheita de bananas `Maçã` submetidas ao 1-MCP

• Ano de defesa: 2007
• Autor(a) principal: Pinheiro, Ana Carla Marques
• Orientador(a): Vilas Boas, Eduardo Valério de Barros
• Banca de defesa: Lima, Luiz Carlos de Oliveira, Gonçalves, Neide Botrel, Chitarra, Adimilson Bosco
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Banana - Maturação; Análise organoléptica; Refrigeração; Banana - Pós-colheita; Banana - Postharvest
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2670

The banana is a climateric fruit which presents a short conservation period after the beginning of the processes relative to ripening. Techniques aiming the extension of the pre-climateric phase have been studied and improved with the goal of extending its postharvest life, keeping the quality attributes. 1-methylcyclopropene (1-MCP), inhibitor of ethyelene, is a new product which has been evaluated as a promising technique in the extension of postharvest life and maintenance of quality of plant products. It was intended to evaluate the influence of the application of 50nL.L-1 of 1-MCP at different times (0, 6, 9, 12 and 24 hours) on the extension of postharvest life, respiratory behavior and of ethylene production and on the physical, chemical and sensorial quality of ´Apple´ bananas stored at room temperature. It was also aimed to evaluate the effect of the 1-MCP at different concentrations (0, 50, 100, 150, 200 nL.L-1, for 9 hours) and refrigerated storage (13oC) on the delay of ripening and quality of bananas when ripe. The application of 50 nL.L-1 of 1-MCP for 9 or 12 hours is the most indicated to the storage of ´Apple´ bananas under room temperature (22 to 25  1ºC and 80  5% RH), since it promotes effectively the extension of the pre-climateric phase and consequentely post-harvest life of fruit, without alterating the sensorial acceptability of fruit, both in color degree of the skin 4 (fruits greener than yellow) and 7 (whole yellow fruits with brown spots/prooper for consumption). According to the results obtained for the refrigerated storage (13oC) of ´Apple´ bananas, the application of 100 or 150 nL.L-1 of 1-MCP (for 9 hours) acts effectively on the extension of postharvest life and on the maintenance of the quality of fruits when ripe.