Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
BACKGROUND:It is known that 1-MCP delays softening in kiwifruit. Time to ripen (eating-window) and its variability are considered useful for planning commercial strategies. However, few studies report the firmness and quality changes during long-term cold storage. OBJECTIVES:To study the effects on...
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
IOS Press
2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/7944 https://content.iospress.com/articles/journal-of-berry-research/jbr190492 https://doi.org/10.3233/JBR-190492 |
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| author | Quillehauquy, Victoria Fasciglione, Gabriela Moreno, Ayelén Monterubbianesi, María Gloria Casanovas, Mabel Sanchez, Enrique Eduardo Yommi, Alejandra Karina |
| author_browse | Casanovas, Mabel Fasciglione, Gabriela Monterubbianesi, María Gloria Moreno, Ayelén Quillehauquy, Victoria Sanchez, Enrique Eduardo Yommi, Alejandra Karina |
| author_facet | Quillehauquy, Victoria Fasciglione, Gabriela Moreno, Ayelén Monterubbianesi, María Gloria Casanovas, Mabel Sanchez, Enrique Eduardo Yommi, Alejandra Karina |
| author_sort | Quillehauquy, Victoria |
| collection | INTA Digital |
| description | BACKGROUND:It is known that 1-MCP delays softening in kiwifruit. Time to ripen (eating-window) and its variability are considered useful for planning commercial strategies. However, few studies report the firmness and quality changes during long-term cold storage. OBJECTIVES:To study the effects on ripening and sensory attributes of different 1-MCP treatments during long (180 d) and very long-term (≥210 d) cold storage. Then, the optimal 1-MCP dose was applied to determine the time to ripen after cold storage for 30 to 240 d. METHODS:Kiwifruits were treated with 1-MCP: 0.0 (control), 0.5 and 1.0μL L–1. Maturity indices and sensory analysis were achieved after 180 and 210 d of storage at 0 °C. Ethylene production was also measured. Firmness and number of fruits at eating-ripe state (at 20 °C) were monthly determined after 30 to 240 d of cold storage. RESULTS:1-MCP (1.0μL L–1) delayed kiwifruit softening and prolonged the storage to up 180 d. Longer periods were associated to losses due to over-ripe. Eating windows of 1-MCP-treated fruits were longer than those for untreated fruits. CONCLUSIONS:1.0μL L–1 1-MCP extends the postharvest life of ‘Hayward’ kiwifruit and prolongs the eating window, allowing to plan different commercialization strategies. |
| format | Artículo |
| id | INTA7944 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | IOS Press |
| publisherStr | IOS Press |
| record_format | dspace |
| spelling | INTA79442020-09-22T14:45:32Z Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit Quillehauquy, Victoria Fasciglione, Gabriela Moreno, Ayelén Monterubbianesi, María Gloria Casanovas, Mabel Sanchez, Enrique Eduardo Yommi, Alejandra Karina Kiwi (fruta) Ablandamiento Calidad Almacenamiento en Frío Maduración Tenderizing Quality Cold Storage Maturation Kiwifruits BACKGROUND:It is known that 1-MCP delays softening in kiwifruit. Time to ripen (eating-window) and its variability are considered useful for planning commercial strategies. However, few studies report the firmness and quality changes during long-term cold storage. OBJECTIVES:To study the effects on ripening and sensory attributes of different 1-MCP treatments during long (180 d) and very long-term (≥210 d) cold storage. Then, the optimal 1-MCP dose was applied to determine the time to ripen after cold storage for 30 to 240 d. METHODS:Kiwifruits were treated with 1-MCP: 0.0 (control), 0.5 and 1.0μL L–1. Maturity indices and sensory analysis were achieved after 180 and 210 d of storage at 0 °C. Ethylene production was also measured. Firmness and number of fruits at eating-ripe state (at 20 °C) were monthly determined after 30 to 240 d of cold storage. RESULTS:1-MCP (1.0μL L–1) delayed kiwifruit softening and prolonged the storage to up 180 d. Longer periods were associated to losses due to over-ripe. Eating windows of 1-MCP-treated fruits were longer than those for untreated fruits. CONCLUSIONS:1.0μL L–1 1-MCP extends the postharvest life of ‘Hayward’ kiwifruit and prolongs the eating window, allowing to plan different commercialization strategies. EEA Balcarce Fil: Quillehauquy, Victoria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Fasciglione, María Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Moreno, Ayelén Débora. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Monterubbianesi, María Gloria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Casanovas, Elda Mabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Sánchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Agencia de Extensión Rural Olavarría; Argentina. Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. 2020-09-22T14:34:26Z 2020-09-22T14:34:26Z 2020-09-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7944 https://content.iospress.com/articles/journal-of-berry-research/jbr190492 1878-5093 1878-5123 https://doi.org/10.3233/JBR-190492 eng info:eu-repo/semantics/restrictedAccess application/pdf IOS Press Journal of Berry Research 10 (3) : 419-435 (2020) |
| spellingShingle | Kiwi (fruta) Ablandamiento Calidad Almacenamiento en Frío Maduración Tenderizing Quality Cold Storage Maturation Kiwifruits Quillehauquy, Victoria Fasciglione, Gabriela Moreno, Ayelén Monterubbianesi, María Gloria Casanovas, Mabel Sanchez, Enrique Eduardo Yommi, Alejandra Karina Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit |
| title | Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit |
| title_full | Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit |
| title_fullStr | Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit |
| title_full_unstemmed | Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit |
| title_short | Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit |
| title_sort | effects of cold storage duration and 1 mcp treatment on ripening and eating window of hayward kiwifruit |
| topic | Kiwi (fruta) Ablandamiento Calidad Almacenamiento en Frío Maduración Tenderizing Quality Cold Storage Maturation Kiwifruits |
| url | http://hdl.handle.net/20.500.12123/7944 https://content.iospress.com/articles/journal-of-berry-research/jbr190492 https://doi.org/10.3233/JBR-190492 |
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