Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period
The natural ripening process in climacteric fruits can be modified by intervening in the mechanisms of ethylene action, either pre-harvest or post-harvest. In some fruits, ethylene inhibitors retard development. In this research, the effect of four ethylene inhibitors on the development of coffee fr...
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| Format: | Online |
| Language: | spa |
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Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC
2018
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667 |
| _version_ | 1801706279642595328 |
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| author | Unigarro, Carlos Andrés Flórez, Claudia Patricia Oliveros, Carlos Eugenio Cañón, Myriam |
| author_facet | Unigarro, Carlos Andrés Flórez, Claudia Patricia Oliveros, Carlos Eugenio Cañón, Myriam |
| author_sort | Unigarro, Carlos Andrés |
| collection | OJS |
| description | The natural ripening process in climacteric fruits can be modified by intervening in the mechanisms of ethylene action, either pre-harvest or post-harvest. In some fruits, ethylene inhibitors retard development. In this research, the effect of four ethylene inhibitors on the development of coffee fruits during the pre-harvest period was evaluated. At the Paraguaicito Experiment Station of Cenicafé (04°23’ N and 75°44’ W, Quindío, Colombia) with a coffee crop of the Castillo® Paraguaicito variety, 12 treatments were carried out with four ethylene inhibitors [potassium acetate (0.5, 1.0 and 2.0% P/V), aminooxyacetic acid (1, 5 and 10 mg L-1), salicylic acid (1, 5 and 10 mM) and aminoethoxy- vinyl-glycine (25, 50 y 100 μg L-1)] at three different doses, in addition to an absolute control, using a randomized complete block design. The inhibitors were applied 1 week before the harvest peak, and, 4 weeks later, the variables cherry coffee production, fruit weight, dropped fruits and percentages of immature, early ripe , ripe, and overmature fruits were evaluated. This was done in the main harvest of 2016 and the secondary harvest of 2017. In the main harvest, the treatments aminoethoxy-vinyl-glycine (100 μg L-1) and salicylic acid (1 mM) delayed the ripening process by reducing the percentage of overmature fruits by between 16.0 and 16.6% and by increasing the percentage of ripe fruits by between 12.8 and 14.3%, with respect to the absolute control. In the secondary harvest, the treatments and the control did not differ significantly in any of the evaluated variables. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-7667 |
| institution | Revista Colombiana de Ciencias Hortícolas |
| language | spa |
| publishDate | 2018 |
| publisher | Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-76672020-08-03T23:55:59Z Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period Efecto de cuatro inhibidores de etileno en la maduración del fruto de café (Coffea arabica L.) durante precosecha Unigarro, Carlos Andrés Flórez, Claudia Patricia Oliveros, Carlos Eugenio Cañón, Myriam Fruit development Retardant Acid salicylic Aminoethyoxy-vinyl-glycine Coffe Harvest Desarrollo del fruto Retardante Ácido salicílico Aminoetoxi-vinil-glicina Café Cosecha Développement de fruits Retardateur Acide salicylique Aminoéthyoxy-vinyl-glycine Café Récolte Sviluppo della frutta Ritardante Acido salicilico Aminoethyoxy-vinil-glicina Caffè Raccolto Desenvolvimento de frutas Retardante Salicílico ácido Aminoethyoxy-vinyl-glycine Café Colheita The natural ripening process in climacteric fruits can be modified by intervening in the mechanisms of ethylene action, either pre-harvest or post-harvest. In some fruits, ethylene inhibitors retard development. In this research, the effect of four ethylene inhibitors on the development of coffee fruits during the pre-harvest period was evaluated. At the Paraguaicito Experiment Station of Cenicafé (04°23’ N and 75°44’ W, Quindío, Colombia) with a coffee crop of the Castillo® Paraguaicito variety, 12 treatments were carried out with four ethylene inhibitors [potassium acetate (0.5, 1.0 and 2.0% P/V), aminooxyacetic acid (1, 5 and 10 mg L-1), salicylic acid (1, 5 and 10 mM) and aminoethoxy- vinyl-glycine (25, 50 y 100 μg L-1)] at three different doses, in addition to an absolute control, using a randomized complete block design. The inhibitors were applied 1 week before the harvest peak, and, 4 weeks later, the variables cherry coffee production, fruit weight, dropped fruits and percentages of immature, early ripe , ripe, and overmature fruits were evaluated. This was done in the main harvest of 2016 and the secondary harvest of 2017. In the main harvest, the treatments aminoethoxy-vinyl-glycine (100 μg L-1) and salicylic acid (1 mM) delayed the ripening process by reducing the percentage of overmature fruits by between 16.0 and 16.6% and by increasing the percentage of ripe fruits by between 12.8 and 14.3%, with respect to the absolute control. In the secondary harvest, the treatments and the control did not differ significantly in any of the evaluated variables. En el proceso natural de maduración de los frutos climatéricos, se puede modificar e intervenir los mecanismos de acción del etileno durante precosecha y poscosecha. En algunos frutos los inhibidores del etileno han permitido retardar su desarrollo. En esta investigación se evaluó el efecto de cuatro inhibidores de etileno en el desarrollo de frutos de café durante precosecha. En la Estación Experimental Paraguaicito de Cenicafé (04°23´ N y 75°44´ W, Quindío, Colombia) en un cultivo de café variedad Castillo® Paraguaicito, se instalaron bajo un diseño de bloques completos al azar 13 tratamientos correspondientes a cuatro inhibidores de etileno que fueron acetato de potasio (0,5; 1,0 y 2,0% P/V), ácido aminooxiacético (1, 5 y 10 mg L-1), ácido salicílico (1, 5 y 10 mM) y aminoetoxi-vinil-glicina (25, 50 y 100 μg L-1) en tres diferentes dosis, además de un testigo absoluto. Los inhibidores se aplicaron 1 semana antes del pico de cosecha y 4 semanas después. Se evaluaron las variables producción de café cereza, peso de un fruto, frutos caídos y el porcentaje de frutos inmaduros, pintones, maduros y sobremaduros. Esto se realizó en la cosecha principal de 2016 y la cosecha secundaria de 2017. En la cosecha principal, los tratamientos aminoetoxi-vinil-glicina (100 μg L-1) y ácido salicílico (1 mM) retardaron el proceso de maduración al reducir entre 16,0 y 16,6% el porcentaje de frutos sobremaduros y aumentar entre 12,8 y 14,3% el porcentaje de frutos maduros, respecto al testigo absoluto. En la cosecha secundaria, los tratamientos y el testigo no difirieron significativamente en ninguna de las variables evaluadas. Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2018-09-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Text Texto Texte Testo Texto application/pdf https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667 10.17584/rcch.2018v12i2.7667 Revista Colombiana de Ciencias Hortícolas; Vol. 12 No. 2 (2018); 500-507 Revista Colombiana de Ciencias Hortícolas; Vol. 12 Núm. 2 (2018); 500-507 Revista Colombiana de Ciencias Hortícolas; Vol. 12 No 2 (2018); 500-507 Revista Colombiana de Ciencias Hortícolas; V. 12 N. 2 (2018); 500-507 Revista Colombiana de Ciencias Hortícolas; v. 12 n. 2 (2018); 500-507 2422-3719 2011-2173 spa https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667/7112 Colombia; Quindío; Buena Vista; Octubre de 2016 a mayo de 2017 Colombia; Quindío; Buena Vista; Octubre de 2016 a mayo de 2017 Colombia; Quindío; Buena Vista; Octubre de 2016 a mayo de 2017 Colombia; Quindío; Buena Vista; Octubre de 2016 a mayo de 2017 Colombia; Quindío; Buena Vista; Octubre de 2016 a mayo de 2017 |
| spellingShingle | Fruit development Retardant Acid salicylic Aminoethyoxy-vinyl-glycine Coffe Harvest Desarrollo del fruto Retardante Ácido salicílico Aminoetoxi-vinil-glicina Café Cosecha Développement de fruits Retardateur Acide salicylique Aminoéthyoxy-vinyl-glycine Café Récolte Sviluppo della frutta Ritardante Acido salicilico Aminoethyoxy-vinil-glicina Caffè Raccolto Desenvolvimento de frutas Retardante Salicílico ácido Aminoethyoxy-vinyl-glycine Café Colheita Unigarro, Carlos Andrés Flórez, Claudia Patricia Oliveros, Carlos Eugenio Cañón, Myriam Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period |
| title | Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period |
| title_alt | Efecto de cuatro inhibidores de etileno en la maduración del fruto de café (Coffea arabica L.) durante precosecha |
| title_full | Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period |
| title_fullStr | Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period |
| title_full_unstemmed | Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period |
| title_short | Effects of four ethylene inhibitors on the ripening of coffee (Coffea arabica L.) fruits during the pre-harvest period |
| title_sort | effects of four ethylene inhibitors on the ripening of coffee coffea arabica l fruits during the pre harvest period |
| topic | Fruit development Retardant Acid salicylic Aminoethyoxy-vinyl-glycine Coffe Harvest Desarrollo del fruto Retardante Ácido salicílico Aminoetoxi-vinil-glicina Café Cosecha Développement de fruits Retardateur Acide salicylique Aminoéthyoxy-vinyl-glycine Café Récolte Sviluppo della frutta Ritardante Acido salicilico Aminoethyoxy-vinil-glicina Caffè Raccolto Desenvolvimento de frutas Retardante Salicílico ácido Aminoethyoxy-vinyl-glycine Café Colheita |
| topic_facet | Fruit development Retardant Acid salicylic Aminoethyoxy-vinyl-glycine Coffe Harvest Desarrollo del fruto Retardante Ácido salicílico Aminoetoxi-vinil-glicina Café Cosecha Développement de fruits Retardateur Acide salicylique Aminoéthyoxy-vinyl-glycine Café Récolte Sviluppo della frutta Ritardante Acido salicilico Aminoethyoxy-vinil-glicina Caffè Raccolto Desenvolvimento de frutas Retardante Salicílico ácido Aminoethyoxy-vinyl-glycine Café Colheita |
| url | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667 |
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