Effects of ethylene and 1-MCP on the quality and storage life of strawberries
2003
Bower, J.H. | Biasi, W.V. | Mitcham, E.J.
Strawberry quality declines rapidly after harvest. Deterioration may be accelerated by ethylene and is potentially increased, decreased or unaffected by the ethylene inhibitor 1-MCP (1-methylcyclopropene). We have examined the effects of 0.01, 0.05, 0.1 and 1 μl l−1 of ethylene and 0.01, 0.1, and 1.0 μl l−1 1-MCP on the quality attributes and respiration rates of strawberries stored at 0 or 5 °C. Ethylene did not affect the rate of rot development. However, calyx quality was significantly reduced by exposure to 0.1 or 1.0 μl l−1 ethylene. Treatment with 1 μl l−1 1-MCP protected the calyx tissue from these effects. Exposure of strawberries to 0.01, 0.1 or 1.0 μl l−1 1-MCP did not affect overall fruit acceptability but did slightly increase the rate of rot development. 1-MCP treatment reduced ethylene production by the fruit. Increased production of CO2 by 1-MCP treated fruit was associated with the earlier onset of rots. Although the results suggest that blocking ethylene perception interferes with disease resistance in strawberries, there was only a small effect on total storage life. It was concluded that neither the removal of low levels of ethylene from the storage environment nor the treatment with 1-MCP are likely to be cost effective methods of extending strawberry storage life. It was concluded that neither removing low levels of ethylene from the storage environment nor treating with 1-MCP are likely to be cost-effective methods of extending storage life.
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