Articles
EFFECT OF 1-METHYLCYCLOPROPENE ON QUALITY ATTRIBUTES OF ‘CALDESI 2000’ WHITE-FLESH NECTARINE DURING COLD STORAGE
Article number
884_79
Pages
605 – 610
Language
English
Abstract
The effect of postharvest treatment of Caldesi 2000 nectarine with 5 μl/L 1-methylcyclopropene (1-MCP, Rohm & Haas Co., Smartfresh 0.14% technology) after several durations of cold storage was studied.
Treated with 1-MCP and non- treated (control) fruits were stored at 0°C for 0, 1, 2, 3 or 4 weeks and then held at 20°C for 5 days (shelf-life). Application of 1-MCP resulted in decreased ethylene production after 1, 2 and 3 weeks of cold storage, however, after 4 weeks of cold storage treated fruits produced significantly increased amounts of ethylene.
Application of 1-MCP resulted in increased amounts of CO2 production only in non-cold treated fruits.
Application of 1-MCP delayed fruit softening during the first 2 weeks of storage, however, after 3 or 4 weeks of cold storage and 5 days at 20°C there were no differences between treatments.
Soluble solids content, after 2 weeks of cold storage, was higher in control than treated fruits, however, after 3 or 4 weeks storage SSC was higher in 1-MCP than in non-treated fruits.
Titratable acidity was always significantly higher in 1-MCP treated fruits.
Application of 1-MCP resulted in increased amounts of red coloration in the peel of the fruit after 1 week of cold storage.
Total anthocyanin content of the peel was 9-35% (1st-4th week, respectively) higher in 1-MCP treated than control fruits.
Total phenol content and antioxidant activity of the peel were 4 to 20% higher in 1-MCP treated than control fruits after 1, 2 or 3 weeks of cold storage, however, there were no differences between treatments after 4 weeks of cold storage.
Treated with 1-MCP and non- treated (control) fruits were stored at 0°C for 0, 1, 2, 3 or 4 weeks and then held at 20°C for 5 days (shelf-life). Application of 1-MCP resulted in decreased ethylene production after 1, 2 and 3 weeks of cold storage, however, after 4 weeks of cold storage treated fruits produced significantly increased amounts of ethylene.
Application of 1-MCP resulted in increased amounts of CO2 production only in non-cold treated fruits.
Application of 1-MCP delayed fruit softening during the first 2 weeks of storage, however, after 3 or 4 weeks of cold storage and 5 days at 20°C there were no differences between treatments.
Soluble solids content, after 2 weeks of cold storage, was higher in control than treated fruits, however, after 3 or 4 weeks storage SSC was higher in 1-MCP than in non-treated fruits.
Titratable acidity was always significantly higher in 1-MCP treated fruits.
Application of 1-MCP resulted in increased amounts of red coloration in the peel of the fruit after 1 week of cold storage.
Total anthocyanin content of the peel was 9-35% (1st-4th week, respectively) higher in 1-MCP treated than control fruits.
Total phenol content and antioxidant activity of the peel were 4 to 20% higher in 1-MCP treated than control fruits after 1, 2 or 3 weeks of cold storage, however, there were no differences between treatments after 4 weeks of cold storage.
Authors
G. Pantelidis, M. Vasilakakis
Keywords
Prunus persica, ethylene, respiration, softening, phenols, anthocyanins, antioxidants, peel
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