Thap Maeo bananas: Fast ripening and full ethylene perception at low doses

Autor(es)

Saraiva, Lorenzo A. ^[1] ; Castelan, Florence P. ^{[2, 1]} ; Gomes, Bruna L. ^{[2, 1]} ; Purgatto, Eduardo ^{[2, 1]} ; Cordenunsi-Lysenko, Beatriz R. ^{[2, 1]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Food Sci & Expt Nutr, FCF, Sao Paulo - Brazil

^[2] Food Res Ctr FoRC CEPID, Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 105, p. 384-392, MAR 2018.
• Citações Web of Science: 5

Resumo

Brazil is a major producer and consumer of various banana types. Thap Maeo is a promising cultivar for the market due to its resistance to Black and Yellow Sigatoka disease. However, a lack of information and post-harvest technologies concerning Thap Maeo physiology seems to be a significant problem limiting its expansion in the market. Thus, this study aims to establish Thap Maeo fruit's physical, biochemical, and physiological aspects, defining the best ethylene dosage for treatment considering fruit ripening parameters. Bananas were harvested and monitored during both natural and ethylene-induced ripening processes. Assessments of pulp firmness, peel color and endogenous ethylene production showed different profiles between ethylene-treated and non-treated fruits, whereas the ethylene responses concerning the carbohydrates and hormones profiles, as well as the ethylene receptors expression, were observed in all ethylene-treated fruits, even applying low concentrations of the hormone. It thus indicated the high ethylene-sensitivity of Thap Maeo cultivar. Such post-harvest behaviors reverberate in lower ethylene requirements for treatment, which was established at 10 mu L L-1. Ethylene-inducible changes in fruit volatile compounds throughout ripening are also discussed. (AU)

• Processo FAPESP: 12/07220-3 - Definição do ponto de colheita comercial e concentração de etileno exógeno visando o melhor aproveitamento do potencial comercial e nutricional de bananas da cultivar Thap Maeo
• Beneficiário: Beatriz Rosana Cordenunsi
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs