Home > XXX International Horticultural Congress IHC2018: International Symposium on Strategies and Technologies to Maintain Quality and Reduce Postharvest Losses > The effect of 1-methylcyclopropene on storage and quality properties of kiwifruit for fruit slices

Articles

The effect of 1-methylcyclopropene on storage and quality properties of kiwifruit for fruit slices

Article number

1275_50

Pages

363 – 368

Language

English

Abstract

The effect of 1-methylcyclopropene (1-MCP) on the quality of fresh cut kiwifruit slices during storage was investigated. 1-MCP treated fruit were kept at 2°C and 90% relative humidity for 4 months.
Fruit were processed every 2 months, packaged, and kept at 4°C for 14 days.
Physical and chemical changes such as weight loss, (%), flesh firmness (shore), total soluble solids (%), titratable acidity (%), pH, flesh color (h°), and appearance were determined in kiwifruit samples taken at intervals of 7 days during shelf life.
Results showed that 1-MCP application had a positive effect on firmeness and overall quality parameters of kiwifruit slices.

Publication

XXX International Horticultural Congress IHC2018: International Symposium on Strategies and Technologies to Maintain Quality and Reduce Postharvest Losses

Authors

Ö. Dündar, H. Demircioğlu, O. Özkaya, E. Kurt, B. Dündar, A.C. Doğuş

Keywords

kiwifruit, 1-methylcyclopropene, fresh cut, storage

Full text

https://doi.org/10.17660/ActaHortic.2020.1275.50

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