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

Química Nova

Rezende, Claudia Moraes¹  Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brasil¹  Soares, Antônio Gomes¹  Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro, Brasil¹  Fonseca, Marcos José de Oliveira¹  Nascimento Junior, Baraquizio Braga do¹  Universidade Estadual do Sudoeste da Bahia, Jequié¹ 

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., subgroup Prata) were treated with a dose of only 90 ηg g-1 of 1-MCP for 13 hours and the evolution of the volatile compounds along the ripeness was studied. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Esters of acetate, butyrate, isobutyrate and isovalerate were found as major compounds. The application of the 1-MCP for 13 hours delayed the appearance of the coloration 8 of the peel for 3 days and decreased quantitatively in about 46% the total production of esters in the banana until the 15° day of harvested.

【 授权许可】

Unknown