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Inhibition of ethylene production by salicylic coffee fruits at four ripening stages Inhibición de la producción de etileno por ácido salicílico en frutos de café en cuatro estados de maduración

How to Cite
Ortiz, A., Valencia, C. P., Escobar, M. B., & Saldaña-Villota, T. M. (2026). Inhibition of ethylene production by salicylic coffee fruits at four ripening stages. Cenicafe Journal, 77(1), e77104. https://doi.org/10.38141/10778/77104
PDF (Spanish) FLIP

Published: June 30, 2026

DOI
https://doi.org/10.38141/10778/77104
Dimensions
PlumX
Keywords
ácido salicílico

café

Cenicafé

cromatografía de gases

maduración de frutos climatéricos

Producción de etileno

climacteric fruit ripening

coffee

Ethylene production

gas chromatography

salicylic acid

Produção de etileno

ácido salicílico

maturação de frutos climatéricos

cromatografia gasosa

café

Numero
Vol. 77 No. 1 (2026): Cenicafé Journal
Sectión
Articles
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Aristófeles Ortiz
National Coffee Research Center image/svg+xml
https://orcid.org/0000-0002-3242-1948

Claudia Patricia Valencia
National Coffee Research Center image/svg+xml
Marta Bibiana Escobar
National Coffee Research Center image/svg+xml
Tatiana María Saldaña-Villota
National Coffee Research Center image/svg+xml
https://orcid.org/0000-0001-9784-7846

Summary

In Colombia, coffee harvesting results from the asynchronous fruit ripening throughout the year. To reduce the number of harvesting rounds, it is necessary to modify the natural ripening process by using ripening retardants, such as ethylene inhibitors applied during the pre-harvest stage. The objective of this study was to evaluate ethylene inhibition in coffee fruits through the application of salicylic acid (SA). The experiment was conducted using fruits at four ripening stages: green, turning, ripe, and overripe, collected from two 36-month-old plots of Castillo® variety located at the Naranjal Experimental Station– Cenicafé. Salicylic acid at 1 mM was used as treatment, along with an untreated control without inhibitor application. In control fruits, ethylene emission increased from the green to the ripe stage, with emission rates ranging from 1.1 µL kg-1 h-1 to 2.2 µL kg-1 h-1. Application of 1 mM SA reduced ethylene production, with an average inhibition between 10% and 15%. Green fruits showed the lowest inhibition (10%), followed by overripe (11%), turning (12%), and ripe fruits (15%), the latter being the most affected by the treatment. These results suggest that, although SA acts as an ethylene modulator, its capacity to inhibit ethylene production in coffee fruits is limited.

Author biography (See)

Aristófeles Ortiz, National Coffee Research Center

Investigador Científico I, Fisiología Vegetal, Cenicafé.

Claudia Patricia Valencia, National Coffee Research Center

Auxiliar de Investigación. Fisiología Vegetal, Cenicafé

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