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- Author or Editor: Celso Luiz Moretti x
Sweetpotatoes (Ipomoea batatas L.) `Brazl,ndia Roxa', `Brazl,ncia Branca', and `Princesa' were minimally processed and evaluated for enzymatic browning during a 5-day storage period. Selected roots were washed and then sliced, sanitized (NaClO, 200 mg·kg–1), and centrifuged inside a cold-room (14 ± 1 °C). After centrifugation, roots were packed inside plastic films (multi-layer nylon), vacuum was added, and bags were stored inside cold-rooms at 3 °C. Daily, sweetpotato roots were evaluated to enzymatic browning according to the following scale of notes: 5 = no browning; 4 = slightly browned; 3 = few browning; 2 = browned; 1 = very browned; 0 - extremely browned. Roots showing notes below 3 were considered unsuitable for commercialization. `Brazl,ndia Roxa' and `Brazl,ndia Branca' were the cultivars that showed less browning, being significantly superior than `Princesa', which showed the highest index of enzymatic browning among the studied cultivars. At the 5th day of storage, `Princesa' showed a pronounced browning, being considered unsuitable for commercialization, according to standards employed in the present work. On the other hand, `Brazl,ndia Roxa' and `Brazl,ndia Branca' could still be commercialized after the 5-day storage period.
The ethylene inhibitor 1-methylcyclopropene (1-MCP) delays ripening of avocado (Persea americana) and many other fruits, but there are few reports of the influence of this ethylene inhibitor on sensory attributes. The objective of this study was to evaluate the effects of aqueous 1-MCP on fruit ripening and sensory attributes of ‘Beta’ avocado, a Guatemalan-West Indian hybrid. Treatment with aqueous 1-MCP at 2.77 μmol·L−1 (150 μg·L−1) for 1 minute effectively delayed ripening by 6 days, delaying the onset of climacteric and lowering respiration rates as compared with control. Treated fruit had greener peel and firmer pulp when ripe, and untrained sensory panelists could not detect differences in texture, flavor, and overall liking between treated and untreated fruit. Immersion of ‘Beta’ avocado in aqueous 1-MCP extended the shelf life to 14 days at 20 °C and 84% relative humidity, an increase of 6 days (75%) as compared with untreated fruit, without compromising sensory acceptability. This technology has the potential to permit shipment of these fruit to more distant markets than currently possible.