Ethylene and changes during ripening in ‘Horvin’ plum (Prunus salicina Lindl.) fruits
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Universidad Nacional de Colombia
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The plum is a fruit prized for its nutraceutical properties be-cause of its high content of fiber and sorbitol, which aid in diges-tion; furthermore, it is characterized as containing antioxidantpigments and an antiseptic action with anthocyanins. Thesefruits are classified as climacteric and continue the process ofrespiration and ripening after harvesting; because of this, itis necessary to harvest early so they can withstand transport,which often causes the fruits to not reach the consumptionmaturity required by consumers. The effect of ethylene on theripening of plum fruits was evaluated, for which a completelyrandomized design with 10 treatments was used, which resultedfrom the combination of two factors plus a control without ap-plications. The first factor was the ethylene dose (100; 1,000 and2,000 mg L-1) and the second factor was the length of exposureto the ethylene (5, 10 and 15 minutes). The fruits were stored atroom temperature for 9 days. In the fruits treated with ethylene,a significant increase in the respiration index and total solublesolids was observed. Additionally, greater total titratable acidsand firmness values were obtained with the control treatmentthan with the ethylene; similarly, the ethylene applicationincreased the fresh mass loss in the plum fruits. Overall, differ-ences between the fruits treated with ethylene and the controlwere observed, but not between the doses, indicating that thelowest ethylene dose (100 mg L-1) can obtain the desired uni-formity in plum fruits.
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