No presente estudo, visou-se a verificar o efeito do 1-metilciclopropeno (1-MCP), um produto bloqueador do etileno,
sobre a qualidade da banana 'Prata-Anã'. Os frutos foram colhidos no estádio de maturação 1, que corresponde ao estádio de cor
da casca verde e separados em grupos, de acordo com os dois diferentes calibres. Cada parcela foi composta por um buquê de
seis dedos, com quatro repetições para cada tratamento. Foram utilizadas 4 concentrações de 1-MCP: 0, 30, 60 e 90 ng.g-1, preparadas
a partir do produto comercial (0,14% m/m de de i. a). Os frutos , exceto os do grupo controle, foram armazenados por
20 dias a 12oC, seguidos de climatização com 1,5% da mistura etil 5 a 17oC durante 24 horas, após o que foram transferidos para
ambiente comum (23°C) por 93 horas, antes de serem submetidos à s análises quÃmicas e bioquÃmicas. Frutos tratados com 1-MCP,
especialmente na dose de 60 ng.g-1, apresentaram reduzidos teores de pectina solúvel, porcentagens de solubilização de pectinas e menores
atividades das enzimas pectinametilesterase (PME) e poligalacturonase (PG) que os frutos não tratados. O uso do 1-MCP, nas
concentrações utilizadas, não impediu que o processo de amadurecimento evoluÃsse normalmente após a climatização dos frutos.
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.
