Aminoethoxivinilglicina no controle do amadurecimento de frutos de caqui cv. Fuyu

摘要

An experiment was carried out to analyze the effect of the application of Aminoethoxyvinylglycine (AVG) in post harvest application in persimmon fruits (Diospyros kaki L.) cv. Fuyu stored at a temperature of 0 ± 2oC. The fruits were immersed for two minutes into an AVG solution at a concentration of 0; 415; 830; 1200 g ha-1 and dissolved in distillated water. Then it was added adhesive spreader (vegetable oil) 0.02% (v/v), dried at room temperature and stored at 0 ± 2 oC and 95±2 % humidity. The treatments were evaluated on the 32nd and 52nd days to check the firmness, soluble solids, pH of the pulp, tritable acidity and chilling injury. The AVG may be promising in post harvest use with persimmon fruits, where treated fruits preserved linear levels of firmness in function of the doses and TA, SS and pH levels are acceptable for cv. Fuyu. However, fruits showed translucency, which are characteristics of chilling injury, indicating that new studies are necessary to understand the post harvest physiology of this fruit.