Resumo

CALVO, G  e  CANDAN, A.P. Estrategias para modular los efectos de 1-MCP en peras Packham’s Triumph: aplicación simultánea con etileno o con CO₂ y tratamientos con calor. RIA. Rev. investig. agropecu. [online]. 2015, vol.41, n.1, pp.102-110. ISSN 1669-2314.

Two experiments were conducted in order to evaluate the effectiveness of several approaches to restore ripening ability of ‘Packham’s Triumph’ pears treated with 1-methylcyclopropene (1-MCP). Results showed that a simultaneous application of 0.3 μl L-1 1-MCP with 0.15 or 0.3 μl L-1 ethylene or with 5% CO2 allowed the fruit to ripen after 160 days of storage. Among these treatments, 0.3 μl L-1 1-MCP with 0.15 μl L-1 ethylene absolutely controlled superficial scald even after 210 days of storage. When 0.6 μl L-1 1-MCP were applied, the simultaneous application with 0.6 μl L-1 ethylene or with 5% CO2 allowed the softening of the fruit only after 230 days, and also maintaining a very low incidence of superficial scald. The efficacy of the warming treatments was dependent on the time that fruit were warmed. A warming of 2 or 3 weeks was needed to restore ripening in fruit treated with 0.6 μl L-1 1-MCP and stored for 230 or 160 days, respectively and 2 weeks was also effective in fruits treated with 0.3 μl L-1 1-MCP and stored for 210 days. However, these warming treatments developed the highest incidence of superficial scald. In conclusion, the competition for the binding sites by ethylene or CO2 is the most promissory strategy since they modulate 1-MCP effects maintaining low incidence of superficial scald in ‘Packhams Triumph’ pears.

Palavras-chave : Cold storage; Ripening; Superficial scald.

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