Articles
EFFECTS OF 1-METHYLCYCLOPROPENE TREATMENT ON THE SHELF LIFE QUALITY OF KIWIFRUITS ‘HAYWARD’
Article number
876_33
Pages
251 – 254
Language
English
Abstract
An experiment was carried out to investigate the effect of
1-Methylcyclopropane (1-MCP) to extend the shelf life of ripe ‘Hayward’ kiwifruits (Actinidia deliciosa A. Chev.). Fruits were purchased from a wholesaler at the early maturity stage and treated with 0 (control), 0.5, 1 and 2 µl L-1 1-MCP for 24h at 20°C. Treated and non-treated fruits were sealed in 30 µm thick polyethylene plastic bags and stored at 20 ±1°C. Control fruits softened rapidly to 21 N in 16 days but fruit treated with 0.5 µl L-1 1-MCP did not soften to a similar extent until after 27 days.
Treated fruit did not soften as much as control fruit but firmness of treated fruit after 34 days was considered appropriate for consumption.
Soluble solid concentrations (SSC) remained low in 1-MCP treated fruit for about 21 days.
Fruit treated with 0.5 µl L-1 developed an acceptable flavor and reached SSC similar to those in control fruit by 27 days.
The increase of SSC in fruit treated with 2 µl L-1
1-MCP underwent further retardation.
1-Methylcyclopropane (1-MCP) to extend the shelf life of ripe ‘Hayward’ kiwifruits (Actinidia deliciosa A. Chev.). Fruits were purchased from a wholesaler at the early maturity stage and treated with 0 (control), 0.5, 1 and 2 µl L-1 1-MCP for 24h at 20°C. Treated and non-treated fruits were sealed in 30 µm thick polyethylene plastic bags and stored at 20 ±1°C. Control fruits softened rapidly to 21 N in 16 days but fruit treated with 0.5 µl L-1 1-MCP did not soften to a similar extent until after 27 days.
Treated fruit did not soften as much as control fruit but firmness of treated fruit after 34 days was considered appropriate for consumption.
Soluble solid concentrations (SSC) remained low in 1-MCP treated fruit for about 21 days.
Fruit treated with 0.5 µl L-1 developed an acceptable flavor and reached SSC similar to those in control fruit by 27 days.
The increase of SSC in fruit treated with 2 µl L-1
1-MCP underwent further retardation.
Authors
A.A. Ramin, S. Yadollahizadeh
Keywords
Actinidia deliciosa ‘Hayward’, 1-MCP, ripening, softening
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