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 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.

• Tipo de recurso: http://purl.org/coar/resource_type/c_7035
• Fecha de publicación: 2018
• Institución: Universidad Pedagógica y Tecnológica de Colombia
• Repositorio: RiUPTC: Repositorio Institucional UPTC
• Idioma: spa
• OAI Identifier: oai:repositorio.uptc.edu.co:001/16814
• Acceso en línea: https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/7667; https://repositorio.uptc.edu.co/handle/001/16814
• Palabra clave: 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
• License: https://creativecommons.org/licenses/by-nc/4.0/