Articles
Effects of CPPU and 1-MCP on the storage ability of ‘Hayward’ kiwifruit
Article number
1332_48
Pages
365 – 372
Language
English
Abstract
Kiwifruit cultivation is increasing in Turkey.
For a profitable industry, it is important to produce high-quality fruit and maintain that quality after harvest.
The growth regulator CPPU (N1-(2-chloro-4-pyridyl)-N3-phenylurea) is widely used to increase fruit size, while ethylene action inhibitor 1-methylcyclopropene (1-MCP) is applied to slow down the fruit softening during storage.
It is important that the use of these compounds does not exert negative effects on fruit quality.
In this study, the effect of CPPU and 1-MCP treatments on the quality of Actinidia chinensis var. deliciosa ‘Hayward’ fruit were investigated under normal atmosphere storage (NA) conditions.
Three CPPU doses, i.e., 10, 20 and 40 ppm were applied at 5 weeks after flowering.
Similarly, 1-MCP at 0.625 ppm was applied to harvested fruit before storage.
Fruits were stored in refrigerator at 0°C and 90-95% relative humidity.
During storage, fruits were assessed for flesh color, weight loss, ethylene production, flesh firmness, soluble solids content (SSC), pH and titratable acidity (TA). In addition, fruits were assessed for overall quality by appearance (1-9 scale), and taste (1-5 scale). It was observed that at harvest, the fruit size was increased; however, fruit firmness and SSC decreased with increasing dose of CPPU. High CPPU doses had negative effects on fruit quality and taste.
When all the quality parameters are considered, it is suggested that 10 ppm CPPU resulted in the best quality of fruit after storage.
The application of 1-MCP was found effective for maintaining overall quality of the fruits.
For a profitable industry, it is important to produce high-quality fruit and maintain that quality after harvest.
The growth regulator CPPU (N1-(2-chloro-4-pyridyl)-N3-phenylurea) is widely used to increase fruit size, while ethylene action inhibitor 1-methylcyclopropene (1-MCP) is applied to slow down the fruit softening during storage.
It is important that the use of these compounds does not exert negative effects on fruit quality.
In this study, the effect of CPPU and 1-MCP treatments on the quality of Actinidia chinensis var. deliciosa ‘Hayward’ fruit were investigated under normal atmosphere storage (NA) conditions.
Three CPPU doses, i.e., 10, 20 and 40 ppm were applied at 5 weeks after flowering.
Similarly, 1-MCP at 0.625 ppm was applied to harvested fruit before storage.
Fruits were stored in refrigerator at 0°C and 90-95% relative humidity.
During storage, fruits were assessed for flesh color, weight loss, ethylene production, flesh firmness, soluble solids content (SSC), pH and titratable acidity (TA). In addition, fruits were assessed for overall quality by appearance (1-9 scale), and taste (1-5 scale). It was observed that at harvest, the fruit size was increased; however, fruit firmness and SSC decreased with increasing dose of CPPU. High CPPU doses had negative effects on fruit quality and taste.
When all the quality parameters are considered, it is suggested that 10 ppm CPPU resulted in the best quality of fruit after storage.
The application of 1-MCP was found effective for maintaining overall quality of the fruits.
Publication
Authors
A. Şen, K.A. Kahraman, A. Atak, M. Yalçin
Keywords
Actinidia spp., fruit, CPPU, 1-MCP, quality, storage
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