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אסיף מאגר המחקר החקלאי
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The influence of 1-MCP on chlorophyll, antioxidants activity and quality changes in "Ever-Green" and red pepper fruits after harvest
Year:
2009
Source of publication :
Acta Horticulturae
Authors :
Aharon, Zion
;
.
Alkalai-Tuvia, Sharon
;
.
Fallik, Elazar
;
.
Perzelan, Yaacov
;
.
Volume :
830
Co-Authors:
Ilić, Z., Faculty of Agriculture, 38228 Zubin Potok, Serbia
Aharon, Z., ARO-Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box 6, Bet Dagan 50250, Israel
Perzelan, Y., ARO-Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box 6, Bet Dagan 50250, Israel
Alkalai-Tuvia, S., ARO-Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box 6, Bet Dagan 50250, Israel
Fallik, E., ARO-Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
643
To page:
650
(
Total pages:
8
)
Abstract:
The main goal of this research was to evaluate the efficacy of 1- methylcyclopropene (1-MCP) on chlorophyll degradation, antioxidants activity and quality parameters of two bell peppers (Capsicum annuum L.) cultivars; cv. Silica (an original red cultivar) and cv. H1530 ("ever-green" line) after 18 d storage at 7°C and 3 d at 20°C. Immediately after harvest, fruits were rinsed over brushes at 55°C for 15 s and were exposed to 1-MCP at concentrations of 300 nl/L or 450 nl/L for 24 h at 20°C prior to storage and shelf-life simulation. In both cultivars, 1-MCP at concentration of 450 nl/L was significantly more effective in reducing weight loss, maintaining firmness, reducing decay incidence, and inhibiting color development, than 300 nl/L and untreated control fruit. However, the color inhibition of green- harvested red cv. Silica was significantly more affected by 1-MCP at 450 nl/L, then 'ever-green' cv. H1530.1-MCP treatment reduced the rate of lipophilic antioxidant activity (LAA). The hydrophilic antioxidant activity (HAA) remained practically unchanged after storage period in comparison on the beginning of storage. In green pepper fruits, the HAA:LAA ratio was 1:5 and 1:8 depending on postharvest treatment (1-MCP, 300 or 450 nl/L) and cultivars differences.
Note:
Related Files :
1-MCP
antioxidants
Capsicum annuum
chlorophyll
Pepper
Storage
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More details
DOI :
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
28662
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:40
You may also be interested in
Scientific Publication
The influence of 1-MCP on chlorophyll, antioxidants activity and quality changes in "Ever-Green" and red pepper fruits after harvest
830
Ilić, Z., Faculty of Agriculture, 38228 Zubin Potok, Serbia
Aharon, Z., ARO-Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box 6, Bet Dagan 50250, Israel
Perzelan, Y., ARO-Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box 6, Bet Dagan 50250, Israel
Alkalai-Tuvia, S., ARO-Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box 6, Bet Dagan 50250, Israel
Fallik, E., ARO-Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box 6, Bet Dagan 50250, Israel
The influence of 1-MCP on chlorophyll, antioxidants activity and quality changes in "Ever-Green" and red pepper fruits after harvest
The main goal of this research was to evaluate the efficacy of 1- methylcyclopropene (1-MCP) on chlorophyll degradation, antioxidants activity and quality parameters of two bell peppers (Capsicum annuum L.) cultivars; cv. Silica (an original red cultivar) and cv. H1530 ("ever-green" line) after 18 d storage at 7°C and 3 d at 20°C. Immediately after harvest, fruits were rinsed over brushes at 55°C for 15 s and were exposed to 1-MCP at concentrations of 300 nl/L or 450 nl/L for 24 h at 20°C prior to storage and shelf-life simulation. In both cultivars, 1-MCP at concentration of 450 nl/L was significantly more effective in reducing weight loss, maintaining firmness, reducing decay incidence, and inhibiting color development, than 300 nl/L and untreated control fruit. However, the color inhibition of green- harvested red cv. Silica was significantly more affected by 1-MCP at 450 nl/L, then 'ever-green' cv. H1530.1-MCP treatment reduced the rate of lipophilic antioxidant activity (LAA). The hydrophilic antioxidant activity (HAA) remained practically unchanged after storage period in comparison on the beginning of storage. In green pepper fruits, the HAA:LAA ratio was 1:5 and 1:8 depending on postharvest treatment (1-MCP, 300 or 450 nl/L) and cultivars differences.
Scientific Publication
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