Infiltration of 1-methylcyclopropene under low pressure can reduce the treatment time required to maintain apple and Japanese pear quality during storage
2010
Kashimura, Yoshiki | Hayama, Hiroko | Itō, Akiko
In order to reduce the effective time for 1-methylcyclopropene (1-MCP) treatment of apple and Japanese pear, the effects of infiltrating 1-MCP under low pressure on fruit quality after storage were investigated using two apple (‘Jonagold' and ‘Fuji') and two Japanese pear (‘Shinsei' and ‘Shinsui') cultivars. The treatment efficacy tended to increase as the pressure was reduced during 1-MCP injection into the treatment container, but was not influenced by the pressure throughout the treatment. In ‘Jonagold' apples, even a 1min treatment with 1-MCP after depressurization to 20kPa reduced softening, loss of titratable acidity, and increasing internal ethylene concentration and peel greasiness during 4 weeks of storage at 20°C. On the other hand, a substantial effect was observed only in treatments lasting for 30min or longer even though the pressure during 1-MCP injection was reduced to 10kPa in Japanese pear.
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