<b>Storage of strawberries (<i>Fragaria ananassa</i> L.) cv. `Oso Grande´, subjected to 1-MCP</b> - doi: 10.4025/actascitechnol.v34i3.8790

Authors

  • Polyanna Alves Silva Universidade Federal de Lavras
  • Celeste Maria Patto de Abreu Universidade Federal de Lavras
  • Estela de Rezende Queiroz Universidade Federal de Lavras
  • Angelita Duarte Corrêa Universidade Federal de Lavras
  • Custódio Donizete dos Santos Universidade Federal de Lavras

DOI:

https://doi.org/10.4025/actascitechnol.v34i3.8790

Keywords:

softening, postharvest, pectic substances, temperature

Abstract

This study aimed to investigate the influence of 1 - methylcyclopropene (1-MCP) on the substances involved in the softening of strawberry, cultivar Oso Grande, stored at room temperature, from the municipality of Itutinga, State of Minas Gerais. The parameters evaluated were: firmness, total pectin, percentage of solubilization, activities of the enzymes pectinmethylesterase (PME) (EC 3.1.1.11) and polygalacturonase (PG) (EC 3.2.1.15). It was concluded that 1-MCP delayed the softening of the fruits, since the fruits that were treated with 1-MCP after storage, have shown greater firmness, lower activities of PG and PME, and lower contents of total pectin, soluble pectin and percentage of solubilization.

 

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Author Biographies

Polyanna Alves Silva, Universidade Federal de Lavras

Doutora em Agroquí­mica, DQI/ UFLA

Celeste Maria Patto de Abreu, Universidade Federal de Lavras

DS, Professora Associada II do Departamento de Quí­mica/UFLA

Estela de Rezende Queiroz, Universidade Federal de Lavras

Mestranda em Agroquí­mica DQI/UFLA

Angelita Duarte Corrêa, Universidade Federal de Lavras

DS, Professora Associada II do Departamento de Quí­mica/UFLA

Custódio Donizete dos Santos, Universidade Federal de Lavras

Professor Titular, DQI/UFLA

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Published

2012-02-15

How to Cite

Silva, P. A., Abreu, C. M. P. de, Queiroz, E. de R., Corrêa, A. D., & Santos, C. D. dos. (2012). <b>Storage of strawberries (<i>Fragaria ananassa</i> L.) cv. `Oso Grande´, subjected to 1-MCP</b> - doi: 10.4025/actascitechnol.v34i3.8790. Acta Scientiarum. Technology, 34(3), 353–358. https://doi.org/10.4025/actascitechnol.v34i3.8790

Issue

Vol. 34 No. 3 (2012)

Section

Food Technology

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