Postharvest of lychee 'Bengal' treated with ethylene and 1-methylcyclopropene/Pos-colheita de lichia 'Bengal' tratada com etileno e 1-metilciclopropeno

The objective was to determine the physiological and biochemical changes associated with the use of ethylene and 1-methylcyclopropene (1-MCP) on postharvest conservation of lychees as well as the influence of these treatments alone or in combination on skin browning of fruit. After harvest, it was applied the following treatments: without application of 1-MCP or ethylene, ethylene (20mL [L.sup.-1] for 6 hours), 1-MCP (300nL [L.sup.-1] for 12h) and ethylene (20mL [L.sup.-1] for 6 hours) + 1-MCP (300nL [L.sup.-1] for 6 hours). After treatments, fruits were stored at 5°C and 90% RH for 30 days and were evaluated every 10 days (+3 days of simulated marketing at 250C and 65% RH). The ethylene production, respiration rate, soluble solids (SS), weight loss, color (lightness--[L.sup.*] and [a.sup.*]) and polyphenoloxidase activity (PPO) were evaluated. Ethylene production and respiration rate showed no significant differences between treatments, and SS decreased over the storage, but there was also no difference between treatments. The enzyme activity showed an increase in PPO, which was correlated to the decreasing rates of [L.sup.*] and [a.sup.*], occurring in parallel, increased fruit weight loss. It is concluded that the skin browning of lychee is related to weight loss and increased activity of PPO, and that none of the treatments prevented the sking browning of fruit.