Control of Softening of Long-Term Stored 'Fuji' Apples at Low Temperature and Subsequent Shelf-life by Combination Treatment of 1-MCP and Ethylene
2017
Choi, H.S., Catholic University of Daegu, Gyeongsan, Republic of Korea | Jung, S.K., Catholic University of Daegu, Gyeongsan, Republic of Korea
The effect of 1-methylcyclopropene (1-MCP) at 1.0 킠.L-1 was compared with control and 10 킠.L-1 ethylene treatment to evaluate softening control of apple (Malus x domestica Borkh.) fruit for 180 days at 0.5o C in the air, followed for 28 days at a room temperature. 1-MCP or 1-MCP+ethylene treatment maintained high fruit titratable acidity and firmness after 120 days during the cold storage, which was similarly observed for 28 days at a room temperature. 1-MCP treatment maintained fruit firmness more than 14 N during the cold storage and shelf-life at room temperature. Fruit surface red color was not consistently affected by the treatments during the cold storage but enhanced more than 4.0 by 1-MCP at 21- and 28-days of room temperature. Control or ethylene treatment advanced overall preceeding of fruit softening as rapid ethylene production and respiration rates at 90 days during the cold storage increased to a climacteric maximum. Therefore, pre 1-MCP-treated fruit maintained high fresh condition at a long-term low storage + approximately one month room temperature-storage under 10 킠.L-1 ethylene treatment.
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