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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Influence of different concentrations of 1-methylcyclopropene and times of exposure on the quality of 'Galia'-type melon harvested at different stages of maturity
Year:
2006
Authors :
אלקלעי-טוביה, שרון
;
.
גל, שגיא
;
.
פליק, אלעזר
;
.
Volume :
81
Co-Authors:
Gal, S., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, Bet-Dagan 50250, Israel
Alkalai-Tuvia, S., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, Bet-Dagan 50250, Israel
Elkind, Y., Institute of Plant Sciences, Faculty of Agricultural, Food and Environmental Sciences, Hebrew University of Jerusalem, Rehovot 76100, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, Bet-Dagan 50250, Israel
Facilitators :
From page:
975
To page:
982
(
Total pages:
8
)
Abstract:
This study evaluated the influence of different 1-methylcyclopropene (1-MCP) concentrations (150, 300 or 450 nl l-1) applied for 6, 12 or 24 h at 20°C on 'Galia' type melon (Cucumis melo L., reticulatus cv. 'Trooper'), harvested at three stages of maturity, based on epidermal colour: green (∼ 116 h° [Hue angle]); green/yellow (∼ 105 h°) or yellow (∼ 90 h°), and stored for 15 d at 5°C then 3 d at 20°C. The optimal treatment with 1-MCP to suppress ripening of fruit harvested at the green/yellow stage of maturity was 300 nl l-1 for 24 h at 20°C, as evaluated by delayed colour development, retention of firmness, and low weight loss. This treatment also significantly reduced chilling injury (CI) and the development of decay, compared with non-treated fruit, or fruit treated with 150 nl l-1 1-MCP. However, 1-MCP did not suppress senescence in fruit harvested at the yellow stage of maturity, as evaluated by external and internal quality parameters. 1-MCP did not affect total soluble solids contents. When fruit was harvested at the green stage, 450 nl l-1 1-MCP reduced the rate of post-harvest ripening significantly, resulting in fruit of unacceptable colour development and firmness. 1-MCP delayed by 8-9 d the onset of the climacteric peak of CO2 production and ethylene evolution in fruit harvested at the green/yellow stage of maturity. The quantities of CO 2 and ethylene production in 1-MCP-treated fruit were lower than those in controls.
Note:
Related Files :
Cucumis
Cucumis melo
Cucumis melo
GALIA
postharvest treatment
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26207
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:21
Scientific Publication
Influence of different concentrations of 1-methylcyclopropene and times of exposure on the quality of 'Galia'-type melon harvested at different stages of maturity
81
Gal, S., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, Bet-Dagan 50250, Israel
Alkalai-Tuvia, S., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, Bet-Dagan 50250, Israel
Elkind, Y., Institute of Plant Sciences, Faculty of Agricultural, Food and Environmental Sciences, Hebrew University of Jerusalem, Rehovot 76100, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, Bet-Dagan 50250, Israel
Influence of different concentrations of 1-methylcyclopropene and times of exposure on the quality of 'Galia'-type melon harvested at different stages of maturity
This study evaluated the influence of different 1-methylcyclopropene (1-MCP) concentrations (150, 300 or 450 nl l-1) applied for 6, 12 or 24 h at 20°C on 'Galia' type melon (Cucumis melo L., reticulatus cv. 'Trooper'), harvested at three stages of maturity, based on epidermal colour: green (∼ 116 h° [Hue angle]); green/yellow (∼ 105 h°) or yellow (∼ 90 h°), and stored for 15 d at 5°C then 3 d at 20°C. The optimal treatment with 1-MCP to suppress ripening of fruit harvested at the green/yellow stage of maturity was 300 nl l-1 for 24 h at 20°C, as evaluated by delayed colour development, retention of firmness, and low weight loss. This treatment also significantly reduced chilling injury (CI) and the development of decay, compared with non-treated fruit, or fruit treated with 150 nl l-1 1-MCP. However, 1-MCP did not suppress senescence in fruit harvested at the yellow stage of maturity, as evaluated by external and internal quality parameters. 1-MCP did not affect total soluble solids contents. When fruit was harvested at the green stage, 450 nl l-1 1-MCP reduced the rate of post-harvest ripening significantly, resulting in fruit of unacceptable colour development and firmness. 1-MCP delayed by 8-9 d the onset of the climacteric peak of CO2 production and ethylene evolution in fruit harvested at the green/yellow stage of maturity. The quantities of CO 2 and ethylene production in 1-MCP-treated fruit were lower than those in controls.
Scientific Publication
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