Articles
Storage type and 1-methylcyclopropene can alter keeping of color, vitamin C and antioxidant capacity in Ankara pear (Pyrus communis L.)
Article number
1386_19
Pages
137 – 146
Language
English
Abstract
In this study, combined effects 1-methylcycloprene (1-MCP) treatment and storage technology was investigated with respect to skin and flesh color and selected health benefit properties such as vitamin C content and antioxidant capacity in Ankara winter pear.
Fruit were stored directly in CA (3 kPa O2 + 1.5 kPa CO2) cabinets or air at 0±1°C and 85-90% RH for 210 days after 1-MCP treatment (300 ppb). During cold storage period, fruit were transferred to 20±1°C for 14 days at certain intervals to follow changes in aforementioned properties during shelf life in two consecutive years.
Cold storage and shelf life periods were the main factors affecting investigated fruit properties.
The combined effects of 1-MCP treatment and CA storage on the variables were not stable in both years.
During shelf life period, lightness and hue values decreased but chroma values increased in skin and flesh.
However,1-MCP did not significantly affect color parameters in both cold storage technology.
The effect of 1-MCP on investigated color parameters and health benefits is more clear during shelf life period after air storage than CA-storage.
Significant difference between 1-MCP treated or non-treated fruit after CA storage conditions did not observe in terms of investigated parameters.
For this reason, 1-MCP treatment can be suggested for air storage conditions.
Additionally, Ankara pear cultivars seem to be resistant to flesh browning related physiological conditions.
Fruit were stored directly in CA (3 kPa O2 + 1.5 kPa CO2) cabinets or air at 0±1°C and 85-90% RH for 210 days after 1-MCP treatment (300 ppb). During cold storage period, fruit were transferred to 20±1°C for 14 days at certain intervals to follow changes in aforementioned properties during shelf life in two consecutive years.
Cold storage and shelf life periods were the main factors affecting investigated fruit properties.
The combined effects of 1-MCP treatment and CA storage on the variables were not stable in both years.
During shelf life period, lightness and hue values decreased but chroma values increased in skin and flesh.
However,1-MCP did not significantly affect color parameters in both cold storage technology.
The effect of 1-MCP on investigated color parameters and health benefits is more clear during shelf life period after air storage than CA-storage.
Significant difference between 1-MCP treated or non-treated fruit after CA storage conditions did not observe in terms of investigated parameters.
For this reason, 1-MCP treatment can be suggested for air storage conditions.
Additionally, Ankara pear cultivars seem to be resistant to flesh browning related physiological conditions.
Authors
Ö. Horzum, N. Tuna Gunes
Keywords
chroma, controlled atmosphere, hue, DPPH
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