The effects of 1- methylcyclopropen on the quality, shelf life and losses reduction of apple fruit
2014
Shavakhi, Forough | Behmadi, Homa | Madani, Soghra
Apples waste can be prevented using effective technologies of storage due to the mass production of apple in Iran.The aim of this project was investigation on the effect of different concentrations of 1-MCP on improving the quality of Golden and Red Delicious apples during storage. Apple cultivars (Red delicious & Golden delicious) were obtained from commercial Mirjalili Company which were harvested from the Padena Semirom. Apples were sorted based on uniformity of size and color and transferred to Agricultural Engineering Research Institute of Karaj. Apples were treated with 1-MCP (0, 0.5,1, 1.5 ppm) at 250C for 8 hours. Apples left untreated were considered as the control. All samples were stored for 5 months at 0°C and 90% RH. Firmness, total soluble solid (TSS) concentration, titratable acidity (TA), pH, skin color (L, a, b, hue, Chroma), flesh color (L ,a, b, hue, Chroma) were evaluated on a monthly basis during storage period. Sensory evaluation and weight loss of apple were tested at the end of storage period. Data were analyzed using Factorial experiment and their averages were compared based on Duncan`s Multiple Range Test. Based on the obtained results and sensory properties of appearance, skin and flesh color, odor, flavor, firmness and overall acceptance of apples, it can be concluded that the Red cultivar was better than Golden and 1.5 ppm 1-MCP was the best treatmet compared to the other concentrations and control as well.
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