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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of 1-methylcyclopropene on ripening of melting flesh peaches and nectarines
Year:
2004
Source of publication :
Postharvest Biology and Technology
Authors :
וקסלר, אסיה
;
.
זוטחי, יוחנן
;
.
לוריא, סוזן
;
.
Volume :
31
Co-Authors:
Liguori, G., Dipt. di Colture Arboree, Universita di Palermo, Palermo, Italy
Weksler, A., Department of Postharvest Science, Volcani Center ARO, Bet Dagan, Israel
Zutahi, Y., Department of Postharvest Science, Volcani Center ARO, Bet Dagan, Israel
Lurie, S., Department of Postharvest Science, Volcani Center ARO, Bet Dagan, Israel
Kosto, I., Extension Service, Ministry of Agriculture, Bet Dagan, Israel
Facilitators :
From page:
263
To page:
268
(
Total pages:
6
)
Abstract:
1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, was applied to early season, melting flesh stone fruit to try to extend their shelf life. 'Almog' and 'Oded', two white flesh peaches, and 'April Glow', a yellow flesh nectarine, were tested. Application of 1-MCP was at both 20 and 0°C for 5, 10 and 20 h and at concentrations from 0.5 to 20 μll-1. When treated at 0°C the fruits were stored for 5 days before removal to 20°C for ripening. 1-MCP slowed fruit softening in a concentration and time dependent manner, extending the period before the fruits became over-soft. The inhibition of softening was greater when fruits were treated and held at 20°C than if they were treated at 0°C and held for 5 days at 0°C before ripening at 20°C. Five μll-1 of 1-MCP for 20 h was the optimum concentration and time of treatment for inhibition of softening. Ethylene production in peaches was not inhibited by 1-MCP at 20°C but was inhibited after application at 0°C. Respiration and soluble solids content were not affected by 1-MCP treatment. Titratable acidity loss was inhibited by 1-MCP in both 'Almog' and 'April Glow', but the low-acid cultivar 'Oded' was not affected. When fruit from two harvests, early and late, were examined for their response to 1-MCP, softening was slower in fruit from both harvests. It appears that 1-MCP in high concentrations can extend shelf life of rapidly softening, perishable fruits such as early season, melting flesh stone fruit. © 2003 Elsevier B.V. All rights reserved.
Note:
Related Files :
1-methylcyclopropene
ethylene
Prunus
Prunus persica
Prunus persica nucipersica
ripening
Softening
technology and storage
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.postharvbio.2003.09.007
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
18777
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:24
Scientific Publication
Effect of 1-methylcyclopropene on ripening of melting flesh peaches and nectarines
31
Liguori, G., Dipt. di Colture Arboree, Universita di Palermo, Palermo, Italy
Weksler, A., Department of Postharvest Science, Volcani Center ARO, Bet Dagan, Israel
Zutahi, Y., Department of Postharvest Science, Volcani Center ARO, Bet Dagan, Israel
Lurie, S., Department of Postharvest Science, Volcani Center ARO, Bet Dagan, Israel
Kosto, I., Extension Service, Ministry of Agriculture, Bet Dagan, Israel
Effect of 1-methylcyclopropene on ripening of melting flesh peaches and nectarines
1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, was applied to early season, melting flesh stone fruit to try to extend their shelf life. 'Almog' and 'Oded', two white flesh peaches, and 'April Glow', a yellow flesh nectarine, were tested. Application of 1-MCP was at both 20 and 0°C for 5, 10 and 20 h and at concentrations from 0.5 to 20 μll-1. When treated at 0°C the fruits were stored for 5 days before removal to 20°C for ripening. 1-MCP slowed fruit softening in a concentration and time dependent manner, extending the period before the fruits became over-soft. The inhibition of softening was greater when fruits were treated and held at 20°C than if they were treated at 0°C and held for 5 days at 0°C before ripening at 20°C. Five μll-1 of 1-MCP for 20 h was the optimum concentration and time of treatment for inhibition of softening. Ethylene production in peaches was not inhibited by 1-MCP at 20°C but was inhibited after application at 0°C. Respiration and soluble solids content were not affected by 1-MCP treatment. Titratable acidity loss was inhibited by 1-MCP in both 'Almog' and 'April Glow', but the low-acid cultivar 'Oded' was not affected. When fruit from two harvests, early and late, were examined for their response to 1-MCP, softening was slower in fruit from both harvests. It appears that 1-MCP in high concentrations can extend shelf life of rapidly softening, perishable fruits such as early season, melting flesh stone fruit. © 2003 Elsevier B.V. All rights reserved.
Scientific Publication
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