Articles
Effect of 1-methylcyclopropene on postharvest qualities of ‘Parajchatan #72’ strawberry fruit
Article number
1117_36
Pages
227 – 230
Language
English
Abstract
This study was aimed to determine the effects of 1-methylcyclopropane (1-MCP) on storage life and quality attributes of fresh strawberries.
Fully ripe ‘Parajchatan #72’ fruits were treated with 1-MCP at concentrations of 0 (control), 0.5, and 1 μL L-1 for 12 h at 25°C. They were then kept individually in commercial plastic boxes at 5°C with 95% relative humidity. 1-MCP treatment at a concentration of 1.0 μL L-1 tended to maintain strawberry fruit firmness and color (hue angle) after 12 days storage at 5°C. Decay development was also lower in fruit treated with 1-MCP, compared to the control.
Vitamin C, total soluble solid (TSS) and total acid (TA) were all significantly in fruits treated with 1-MCP. Moreover, 1-MCP treated fruits were more acceptable due to better appearance.
It is concluded that 1 μL L-1 of 1-MCP extended the storage life of ‘Parajchatan #72’ kept at 5°C for 12 days.
Fully ripe ‘Parajchatan #72’ fruits were treated with 1-MCP at concentrations of 0 (control), 0.5, and 1 μL L-1 for 12 h at 25°C. They were then kept individually in commercial plastic boxes at 5°C with 95% relative humidity. 1-MCP treatment at a concentration of 1.0 μL L-1 tended to maintain strawberry fruit firmness and color (hue angle) after 12 days storage at 5°C. Decay development was also lower in fruit treated with 1-MCP, compared to the control.
Vitamin C, total soluble solid (TSS) and total acid (TA) were all significantly in fruits treated with 1-MCP. Moreover, 1-MCP treated fruits were more acceptable due to better appearance.
It is concluded that 1 μL L-1 of 1-MCP extended the storage life of ‘Parajchatan #72’ kept at 5°C for 12 days.
Authors
P. Chaiprasart
Keywords
quality, firmness, color change, fungal infection, anthocyanin content
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