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Evaluation of 1-methylcyclopropene (1-MCP) and temperature in postharvest of banana passion fruit (Passiflora tripartita var. mollissima)
Evaluación de 1-metilciclopropeno (1-MCP) y temperatura en la poscosecha de curuba (Passiflora tripartita var. mollissima)
DOI:
https://doi.org/10.15446/agron.colomb.v42n1.113648Keywords:
antioxidant, ethylene, ripening, respiration, tropical fruits (en)antioxidante, etileno, maduración, respiración, frutos tropicales (es)
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Banana passion fruit or curuba (Passiflora tripartita var. mollissima) is an exotic fruit liana with fruits of high antioxidant capacity. Its fruits have medicinal, nutritional and industrial properties that make it a product with high nutraceutical potential. This fruit is perishable during postharvest, which is a limiting factor for its conservation. An alternative method for extending the shelf life of fruit postharvest is the use of 1-methylcyclopropene (1-MCP), which inhibits the action of ethylene, delaying the ripening process in fruits and, together with low temperatures, preserves curuba for a longer period without altering its nutritional composition. The effect of the application of 1-MCP and temperature on the quality of curuba fruits was determined. A completely randomized design with four treatments was used: control (14°C), temperature 4°C, 3 mg L-1 1- MCP+14°C, and 3 mg L-1 1-MCP+4°C. The variables evaluated in fruits were color, weight loss, respiration, firmness, total soluble solids, and total titratable acidity. The fruits exposed to the 4°C or 3 mg L-1 1-MCP+4°C treatments had higher firmness and total soluble solids, lower weight loss, and lower color index and titratable acidity with a storage duration of 29 d. The fruits subjected to the 3 mg L-1 1-MCP+4°C treatment showed lower weight loss than in the other treatments. The use of 1-MCP together with low temperatures prolongs the postharvest life of curuba.
La curuba (Passiflora tripartita var. mollissima) es una liana frutal exótica caracterizada por su alta capacidad antioxidante. Sus frutos poseen propiedades medicinales, nutricionales e industriales que hacen de ella un producto con alto potencial nutraceútico. Es un frutal perecedero durante la poscosecha, siendo esto una limitante para su conservación. Un método alternativo para prolongar la vida útil de la fruta después de la cosecha es el uso de 1-metilciclopropeno (1-MCP) que inhibe la acción del etileno, al retardar el proceso de madurez en los frutos, y junto con las bajas temperaturas, los conserva por más tiempo sin alterar su composición nutricional. Se determinó el efecto de la aplicación de 1-MCP y la temperatura sobre la calidad en frutos de curuba. Se utilizó un diseño completamente al azar con cuatro tratamientos: control (14°C), temperatura 4°C, 3 mg L-1 1- MCP+14°C y 3 mg L-1 1- MCP+4°C. Se evaluaron las variables de color, pérdida de peso, respiración, firmeza, sólidos solubles totales y acidez total titulable. Los frutos tratados con la temperatura 4°C o 3 mg L-1 1-MCP+4°C presentaron mayor firmeza y sólidos solubles totales, menor pérdida de peso, índice de color y acidez titulable con una duración de 29 d de almacenamiento. Los frutos sometidos al tratamiento 3 mg L-1 1-MCP+4°C presentaron menor pérdida de peso que los otros tratamientos. El uso de 1-MCP junto con temperaturas bajas prolonga la vida poscosecha de la curuba.
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