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חיפוש מתקדם
Lurie, S., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, Israel
Pre-Aymard, C., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, Israel
Ravid, U., Department of Field Crops, ARO, Neve Yaar, Israel
Larkov, O., Department of Field Crops, ARO, Neve Yaar, Israel
Fallik, E., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, Israel
The rapidly ripening summer appecutvar Anna was treated with 0.1 μL L-1 and 1 μL L-1 1-methylcyclopropene (MCP): at harvest and kept at 20°C, or stored for 5 weeks at O °C and then transferred to 20°C. Total volatiles were not reduced by treatment with 0.1, μL L-1 MCP, but were 70% lower in fruits treated with 1 μL L-1 MCP than in untreated fruits. Ethylene production was 50% and 95% inhibited by 0.1 μL L-1 and 1 μL L-1 MCP, respectively. The volatiles produced by fruit at harvest were predominantly aldehydes and alcohols, with some acetate esters as well as 2-methyl butyl acetate and β-damascenone. During ripening, the acetate and butyrate esters increased greatly and alcohols and aldehydes decreased MCP-treated apples retained more alcohols, aldehydes, and β-damascenone volatiles than did untreated apples. Sensory evaluation found that control and 0.1 μL L-1 treated apples developed more fruit, ripe, and overall aromas but the preference was for the 1 μL L-1 treated apples with a less ripe aroma.
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הספר "אוצר וולקני"
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תנאי שימוש
Effect of 1-methylcyclopropene on volatile emission and aroma in Cv. Anna apples
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Lurie, S., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, Israel
Pre-Aymard, C., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, Israel
Ravid, U., Department of Field Crops, ARO, Neve Yaar, Israel
Larkov, O., Department of Field Crops, ARO, Neve Yaar, Israel
Fallik, E., Department of Postharvest Science, ARO, The Volcani Center, Bet Dagan, Israel
Effect of 1-methylcyclopropene on volatile emission and aroma in Cv. Anna apples
The rapidly ripening summer appecutvar Anna was treated with 0.1 μL L-1 and 1 μL L-1 1-methylcyclopropene (MCP): at harvest and kept at 20°C, or stored for 5 weeks at O °C and then transferred to 20°C. Total volatiles were not reduced by treatment with 0.1, μL L-1 MCP, but were 70% lower in fruits treated with 1 μL L-1 MCP than in untreated fruits. Ethylene production was 50% and 95% inhibited by 0.1 μL L-1 and 1 μL L-1 MCP, respectively. The volatiles produced by fruit at harvest were predominantly aldehydes and alcohols, with some acetate esters as well as 2-methyl butyl acetate and β-damascenone. During ripening, the acetate and butyrate esters increased greatly and alcohols and aldehydes decreased MCP-treated apples retained more alcohols, aldehydes, and β-damascenone volatiles than did untreated apples. Sensory evaluation found that control and 0.1 μL L-1 treated apples developed more fruit, ripe, and overall aromas but the preference was for the 1 μL L-1 treated apples with a less ripe aroma.
Scientific Publication
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