Ethylene degreening treatment of ‘Ponkan’ tangerine  in the north of the Minas Gerais State, Brazil

dos Santos da Costa, Marcio Gama; Chamhum Salomão, Luiz Carlos; Lopes de Siqueira, Dalmo; Cecon, Paulo Roberto; Fernandes Aquino, César; Rosa de Lins, Leila Cristina; Ribeiro Alves, Robson

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dc.creator	dos Santos da Costa, Marcio Gama
dc.creator	Chamhum Salomão, Luiz Carlos
dc.creator	Lopes de Siqueira, Dalmo
dc.creator	Cecon, Paulo Roberto
dc.creator	Fernandes Aquino, César
dc.creator	Rosa de Lins, Leila Cristina
dc.creator	Ribeiro Alves, Robson
dc.date	2018-04-12
dc.date.accessioned	2022-03-21T20:07:52Z
dc.date.available	2022-03-21T20:07:52Z
dc.identifier	https://comunicatascientiae.com.br/comunicata/article/view/1599
dc.identifier	10.14295/cs.v8i4.1599
dc.identifier.uri	http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77832
dc.description	The objective of the study was to elucidate the best combination of ethylene dose and exposure time aiming the degreening of ‘Ponkan’ tangerines. Fruits harvested with fully green peel were placed in airtight boxes, exposed during 24, 48 and 96 h to ethylene gas at concentrations of 0, 5, 10, 20 and 40 µL L-1, at a temperature of 20 ± 1°C and 90 ± 5% of relative humidity. On every 24 h the fruits were evaluated for color, Hue angle, total chlorophyll and carotenoids in the peel, solutes leakage, soluble solids, titrable acidity, CO2 production and fresh fruit weight loss. The degreening was more pronounced in fruits exposed to ethylene for 96 h, independently the concentration. The electrolytes leakage peel increased linearly in fruit-control and those exposed to ethylene for 24 h. In fruits treated for 48 and 96 h, electrolyte leakage was observed only during ethylene exposure. The accumulated fresh mass loss did not exceeded 1% in the fruits. The ethylene dose did not affected the fruit respiratory behavior. The best combination aiming fruit degreening was the exposure during 96 h with 5 μL L-1 of ethylene, followed by 48 to 72 hours of storage after treatment.	en-US
dc.description	The objective of the study was to elucidate the best combination of ethylene dose and exposure time aiming the degreening of ‘Ponkan’ tangerines. Fruits harvested with fully green peel were placed in airtight boxes, exposed during 24, 48 and 96 h to ethylene gas at concentrations of 0, 5, 10, 20 and 40 µL L-1, at a temperature of 20 ± 1°C and 90 ± 5% of relative humidity. On every 24 h the fruits were evaluated for color, Hue angle, total chlorophyll and carotenoids in the peel, solutes leakage, soluble solids, titrable acidity, CO2 production and fresh fruit weight loss. The degreening was more pronounced in fruits exposed to ethylene for 96 h, independently the concentration. The electrolytes leakage peel increased linearly in fruit-control and those exposed to ethylene for 24 h. In fruits treated for 48 and 96 h, electrolyte leakage was observed only during ethylene exposure. The accumulated fresh mass loss did not exceeded 1% in the fruits. The ethylene dose did not affected the fruit respiratory behavior. The best combination aiming fruit degreening was the exposure during 96 h with 5 μL L-1 of ethylene, followed by 48 to 72 hours of storage after treatment.	pt-BR
dc.format	application/pdf
dc.format	application/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.language	eng
dc.language	por
dc.publisher	Federal University of Piauí	en-US
dc.relation	https://comunicatascientiae.com.br/comunicata/article/view/1599/504
dc.relation	https://comunicatascientiae.com.br/comunicata/article/view/1599/674
dc.rights	Copyright (c) 2018 Marcio Gama dos Santos da Costa, Luiz Carlos Chamhum Salomão, Dalmo Lopes de Siqueira, Paulo Roberto Cecon, César Fernandes Aquino, Leila Cristina Rosa de Lins, Robson Ribeiro Alves	en-US
dc.source	Comunicata Scientiae; Vol. 8 No. 4 (2017); 544-554	en-US
dc.source	Comunicata Scientiae; v. 8 n. 4 (2017); 544-554	pt-BR
dc.source	2177-5133
dc.source	2176-9079
dc.subject	carotenoids	en-US
dc.subject	Citrus reticulata	en-US
dc.subject	chlorophyll	en-US
dc.subject	fruit peel color.	en-US
dc.subject	carotenoids	pt-BR
dc.subject	Citrus reticulata	pt-BR
dc.subject	chlorophyll	pt-BR
dc.subject	fruit peel color.	pt-BR
dc.title	Ethylene degreening treatment of ‘Ponkan’ tangerine in the north of the Minas Gerais State, Brazil	en-US
dc.title	Ethylene degreening treatment of ‘Ponkan’ tangerine in the north of the Minas Gerais State, Brazil	pt-BR
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Artigo Científico	pt-BR