effects of 1-methylcyclopropene treatments on ripening and quality of harvested sapodilla fruit
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ID: 130531
2006
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Abstract
Sapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP) at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85−95 % relative humidity and later assessed for quality and ripening characteristics. 1-MCP treatments delayed the increases in the rates of respiration and ethylene production by 6 days. Treatments also delayed by 6 days the increase in polygalacturonase activity. Decreases in ascorbic acid, titratable acidity and chlorophyll content that are normally seen with ripening were delayed. Changes in the content of soluble solids were also slowed compared to untreated fruit. The application of 1-MCP was an effective technology for ripening inhibition and quality maintenance of harvested sapodilla fruit.
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qiuping2006foodeffects
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| Authors | ;Zhong Qiuping;Xia Wenshui;Yueming Jiang |
| Journal | perspective technologies and methods in mems design, memstech 2015 - proceedings of 11th international conference |
| Year | 2006 |
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