Efferct of 1-MCP on esters volatiles eission of bananas along the ripening

Quimica nova

Fonseca, Marcos José de Oliveira¹  Nascimento Junior, Baraquizio Braga do²  Rezende, Claudia Moraes³  Soares, Antônio Gomes³ 

[1] Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro, Brasil;Universidade Estadual do Sudoeste da Bahia, Jequié;Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brasil

关键词: banana;    1-;    MCP;    esters.;   

DOI  :  10.1590/S0100-40422008000600018

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Fresh green bananas (Musa sp., subgroupPrata) were treated with a dose of only 90 ηgg-1 of 1-MCP for 13 hours and the evolution of the volatile compoundsalong the ripeness was studied. A method to quantify the emission of esterswas developed by cryogenic headspace and gas chromatography. Esters of acetate,butyrate, isobutyrate and isovalerate were found as major compounds. The applicationof the 1-MCP for 13 hours delayed the appearance of the coloration 8 of thepeel for 3 days and decreased quantitatively in about 46% the total productionof esters in the banana until the 15° day of harvested.

【 授权许可】

CC BY