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Articles

1-METHYLCYCLOPROPENE TREATMENT ENHANCED STRAWBERRY FRUIT QUALITY DURING STORAGE

Article number
876_34
Pages
255 – 258
Language
English
Abstract
An experiment was carried out to determine the effects of
1-methylcyclopropane (1-MCP) on storage life and quality attributes of fresh strawberries.
Fully ripe ‘Camarossa’ fruits were treated with 1-MCP at concentrations of 0 (control), 0.25, 0.5, 0.75 and 1 µl L-1 for 16h at 5°C. They were then kept individually in plastic boxes for 4 weeks in the dark at 1°C and ca. 95% relative humidity. 1-MCP treatment at a concentration of 0.75 µl L-1 tended to maintain strawberry fruit firmness (8.4 N) and color (hue angle) after 27 days storage at 1°C. Decay development was also lowered in fruit treated with 1-MCP, compared to the control.
Vitamin C, total soluble solid (TSS) and total acid (TA) was superior in fruits treated with 1-MCP. 1-MCP treated fruits were more acceptable owing to their better appearance.
Based on the results, for ‘Camarossa’ the best results were found with 1 µl L-1 of 1-MCP in respect of prolonging storage life (27 days).

Publication
X International Controlled and Modified Atmosphere Research Conference
Authors
B. Modares, A.A. Ramin, C. Ghobadi
Keywords
‘Camarossa’, firmness, 1-MCP treatment, postharvest
Full text
https://doi.org/10.17660/ActaHortic.2010.876.34
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