Aplicação de 1-metilciclopropeno em banana 'Prata-Anã' e seu efeito sobre a substâncias pécticas e enzimas pectinolíticas

Abstract

The effects of 1 methylciclopropene (1-MCP), an ethylene blocker compound, on the quality of "Prata-Anã" bananas were investigated. The fruits were harvested in maturation stage 1, corresponding to the green skin color stage and separated into groups according to the two different calibers. Each plot was made up of a bouquet of six fingers with four replicates per each treatment. Four concentrations of 1-MCP (0, 30, 60 and 90 ng.g-1) were tested, with a powder-formulation at the concentration of 0.14% of active ingredient being used. The fruits were stored for a period of 20 days at the temperature of 12°C. After this step, with the exception of the control group, climatization of the fruits was carried out with 1.5% of the mixture ethyl and temperature of 17°C for 24 hours. The fruits were placed at room temperature (23°C) for 93 hours and evaluated in their chemical and biochemical features. The total and soluble pectin contents and the pectin solubilization´s percentage were evaluated. 1-MCP-treated fruits, particularly at the concentration of 60 ng.g-1, showed reduced contents of soluble pectin, percentages of pectin solubilization and poorer activities of the pectinmethylesterase (PME) and polygalacturonase (PG) enzymes than non-treated fruits. Use of 1-MCP at the concentrations utilized did not prevent the maturing process evolving normally after fruit acclimatization Therefore, applications of 1-MCP may extend post-harvest life of 'Prata Anã' banana, without altering the final quality of the product.