Resumen

MOLANO-DIAZ, JULIÁN-MAURICIO,; REYES-MEDINA, ANDREA-JOHANA,  y  ALVAREZ-HERRERA, JAVIER-GIOVANNI,. The 1-methylcyclopropene and postharvest storage temperature of lulo fruits (Solanum quitoense Lam.). Rev.Bio.Agro [online]. 2022, vol.20, n.2, pp.60-75.  Epub 01-Jul-2022. ISSN 1692-3561.  https://doi.org/10.18684/rbsaa.v20.n2.2022.1815.

The lulo fruit has a high nutritional value and is widely used in agribusiness, however, the profitability of the crop has decreased due to its perishability, which generates losses in post-harvest. A completely randomized design with factorial arrangement was made, the first factor was the dose of 1-MCP (0,280 or 560 µg L-1) and the second, the storage temperature (2, 4 or 14 °C) above lulo fruits in a state of commercial maturity, for a total of 9 treatments, at which pH, total soluble solids (TSS), firmness, color index (CI), total titratable acidity (TTA), respiratory rate (RR) and mass loss (ML) were measured. The refrigerated fruits had 29 % loss of firmness and reached 32 dah (days after harvest), while in the environment they only lasted 20 dah with a loss of firmness of 42 %. The fruits stored at 14 °C had higher ML, RR and CI than the refrigerated fruits. The fruits with 1-MCP in doses of 280 and 560 µg L-1 presented a higher amount of TSS, compared to the control. Lulo fruits should be stored at 2 °C with a 1-MCP dose of 560 µg L-1.

Palabras clave : Firmness; Tropical fruits; Color index; Respiratory rate; 1-MCP; Ripenning; TSS; TTA; Grades Brix; Postharvest.

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