Indução de tolerância as desordens fisiológicas em póscolheita de mamão com uso de ácido jasmônico e ácido salicílico

Abstract

Papaya is one of the most cultivated and consumed fruits in the world, being a nutrient rich food. The present work aimed to analyze the importance and to know the need to invest in technologies that minimize the development of damage caused by cold, as well as increase the postharvest tolerance of Sunrise Solo papayas. The work is divided into three chapters. The first chapter refers to the literature review, the second and third to the researches. The fruits came from the city of São de João de Mipibu-RN and the study was carried out at the Physiology and Postharvest Laboratory of the Federal University of Paraíba. Experiment I consists of the application of salicylic acid and methyl jasmonate inducers, both in concentrations of 2.5 mM and 5.0 mM. In this, the fruits were stored at temperatures of 6, 7, 8, 9 ° C and evaluated every 2 days, totaling 10 days of storage. For each period, three replicates of three fruits were used to determine physical, physicochemical and biochemical evaluations. From the results obtained, it was found that the resistance inducer salicylic acid reduced the mass loss presenting better maintenance of firmness, soluble solids, electrolyte leakage and lipid peroxidation. Fruits with salicylic acid application (2.5 mM and 5.0 mM), maintained at different temperatures, retarded ripening, preserving the fruits from cold damage. In experiment II - the effect of chitosan coatings (1 and 2%) was evaluated, associating 2.5 and 5.0 mM salicylic acid concentrations. The fruits were stored at 6 ° C and evaluated every 4 days, making a storage period of 24 days. In each period, three repetitions of three fruits were used to determine physical, physicochemical and biochemical evaluations. Given the results obtained, it was observed that the 2% chitosan coating, associated with salicylic acid, provided a reduction, thus obtaining lower values of mass loss, soluble solids, titratable acidity and firmness.