Effect of 1-MCP and low-temperature storage on postharvest conservation of camu–camu

• Published in: Acta physiologiae plantarum 2018-12, Vol.40 (12), p.1-9, Article 205
• Main Authors: Pinto, Patrícia Maria, Spricigo, Poliana Cristina, da Silva, Simone Rodrigues, Sargent, Steven Alonzo, Jacomino, Angelo Pedro
• Format: Article
• Language: English
• Subjects: Acidity; Agriculture; Anthocyanins; Ascorbic acid; Bioactive compounds; Biomedical and Life Sciences; Chlorophyll; Color; Decay; Delay; Ethylene; Firmness; Fruits; Life Sciences; Low temperature; Metabolism; Moisture content; Original Article; Plant Anatomy/Development; Plant Biochemistry; Plant Genetics and Genomics; Plant Pathology; Plant Physiology; Preservation; Pulp; Ripening; Solids; Storage; Storage temperature; Water content
• ISSN: 0137-5881; 1861-1664
• DOI: 10.1007/s11738-018-2768-7

Camu–camu, a native fruit from the Amazon region, is a rich source of bioactive compounds. However, its intense metabolic activity and high-water content limit the fruit’s postharvest storage and marketing. The aim of this study, conducted in two parts, was to evaluate the effects of 1-MCP and storage temperature on the physiology and postharvest preservation of camu–camu fruit. In part 1 of the study, fruit harvested at maturity stage 3 were divided into groups: control, 1-methylcyclopropene (1-MCP; 900 nL L −1 ; 12 h) and ethylene (1000 µL L −1 ; 24 h) and were stored at 22 ± 1 °C and 85 ± 5% RH for 9 days. In part 2, fruit harvested at maturity stage 3 were stored at 5, 10, 15, 20, or 25 ± 1 °C and 85 ± 5% RH for 9 days. During storage, fruit were evaluated daily for decay, mass loss, respiratory activity, and ethylene production, and every 3 days they were evaluated for peel color, pulp firmness, soluble solids content, total titratable acidity, ascorbic acid, total chlorophyll, and total anthocyanins. Fruit treated with 1-MCP exhibited delayed ripening due to lower metabolic activity, as evidenced by delay to softening, reduced mass loss and no decay. Storage at 5 °C prevented ethylene production, mass loss, color changes, and maintained pulp firmness, while did not affect soluble solids content. The results indicated that storage of camu–camu fruit at 5 °C or at 25 °C following application of 900 nL L −1 1-MCP were effective strategies to delay ripening and maintain fruit quality up to 9 days.