Uso de atmósfera controlada y 1-MCP en kiwis ´Hayward´ producidos en Argentina: efectos sobre la maduración

Alejandra Yommi, María Cecilia Melucci, Elda Mabel Casanovas, Victoria Quillehauquy, María Paula Borrajo, Gabriela Fasciglione

Resumen


Se estudió el efecto del uso de la atmósfera controlada (AC), 1-metilciclopropeno (1-MCP) y su combinación, sobre la maduración del kiwi ‘Hayward’. Frutos cosechados con 16,6% de materia seca y 9% de sólidos solubles totales (SST) fueron enfriados y tratados con 1000 ppb de 1-MCP (SmartFresh) durante 24h o permanecieron sin tratar con 1-MCP (controles). Posteriormente, frutas controles y tratadas con 1-MCP fueron almacenadas en cámara de frío convencional (FC, 0°C y 90%HR) o en cámara de atmósfera controlada (AC, 2%O2 y 5%CO2, 0°C; 90%HR) durante 5 meses (5m). Posteriormente, muestras de todas las combinaciones de tratamiento permanecieron durante un mes adicional en FC (5m + 1m). A la cosecha, a los 5m y 5m + 1m y después de la poscámara (7 días a 20°C) se midieron el índice de color (en base a L*, a*, b* de CIE) y la firmeza de la pulpa (N), el SST (%) y la acidez titulable (AT, %). También se evaluó la dureza de columela al final de la poscámara, mediante análisis sensorial. Los tratamientos afectaron fundamentalmente la firmeza de la pulpa y de la columela. Los frutos almacenados en AC resultaron significativamente más firmes que los almacenados en FC, tanto a los 5m como a los 5m + 1m, evidenciando el efecto residual de dicha tecnología. Igual resultado se encontró para dureza de columela. El uso de 1-MCP en combinación con la AC también mostró un efecto sinérgico sobre la firmeza a los 5m + 1m, permitiendo prolongar el periodo de almacenamiento de los frutos.

Palabras clave


Actinidia deliciosa, ablandamiento, maduración

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Referencias


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