Por favor, use este identificador para citar o enlazar este ítem: https://hdl.handle.net/11000/30630

Melatonin Treatment of Apricot Trees Leads to Maintenance of Fruit Quality Attributes during Storage at Chilling and Non-Chilling Temperatures

Título :
Melatonin Treatment of Apricot Trees Leads to Maintenance of Fruit Quality Attributes during Storage at Chilling and Non-Chilling Temperatures
Autor :
Medina-Santamarina, Jorge  
Zapata, Pedro J  
Veracruz, Valverde  
Valero, Daniel  
Serrano, María
Guillen, Fabian  
Editor :
MDPI
Departamento:
Departamentos de la UMH::Tecnología Agroalimentaria
Fecha de publicación:
2021-05-07
URI :
https://hdl.handle.net/11000/30630
Resumen :
The effects of preharvest melatonin treatment on apricot crop yield and fruit quality properties at harvest and during storage have not yet been investigated. Apricot trees, of the ‘Colorado’ and ‘Mikado’ cultivars, were sprayed with 0.1 mM melatonin at three key points of fruit development. Fruit were harvested at commercial ripening stage and yield was higher in melatonin treated trees than in the controls. Fruit were stored at 1 and 8 °C for 21 and 28 days, respectively. Samples were taken weekly and left at 20 °C for 1 day. Weight losses, as well as reduction in firmness and acidity, were delayed in fruits from melatonin treated trees, showing an effect of treatment on delaying the postharvest ripening process, which was attributed to a reduced ethylene production in both cultivars and at both storage temperatures. In addition, chilling injury symptoms were observed in apricots stored at 1 °C, which were reduced by preharvest melatonin treatment. Moreover, apricot from melatonin-treated fruit retained higher total phenolic content than the controls after 14 days of storage, although the phenolic profile was not affected by treatment. Thus, melatonin could be a useful tool for practical purposes to improve apricot crop yield and maintain fruit quality properties during storage
Palabras clave/Materias:
Prunus armeniaca
Yield
Firmness
Acidity
Soluble solids
Phenolics
Tipo documento :
application/pdf
Derechos de acceso:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI :
https://doi.org/10.3390/agronomy11050917
Aparece en las colecciones:
Artículos Tecnología Agroalimentaria



Creative Commons La licencia se describe como: Atribución-NonComercial-NoDerivada 4.0 Internacional.