In:
Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 30, No. 1 ( 2023-02), p. 78-87
Abstract:
This study was conducted to evaluate the effect of different 1-methylcyclopropene
(1-MCP) concentrations on fruit quality of small-sized RubyS apples during cold storage. After harvesting, the fruits were treated with 1-MCP
at 0.5 or 1 μL/L concentrations and, subsequently, stored at 0°C for 6 months. After 6 months, the flesh firmness of
untreated fruits, which was 85.4 N at harvest, had gradually decreased to 46.5 N; however, that of 1-MCP-treated fruits was maintained at 59.1 and 59.5 N.
Titratable acidity (TA) of untreated fruits had also decreased from 0.42 to 0.24%, whereas that of 1-MCP-treated fruits was maintained at 0.26 and
0.27%. Soluble solids content (SSC) did not differ in all fruits. However, the 1-MCP-treated fruits had lower levels of SSC/TA ratio than
untreated fruits. Moreover, after 6 months, the ethylene production had increased to 47.0 μL/kg/h in the untreated fruits,
whereas 1-MCP blocked the ethylene production at 1.4 and 1.7 μL/kg/h. The weight loss and peel color variables
remained unaffected by 1-MCP treatments. Thus, these results indicated that, for RubyS apples, the storability was only 2 months at
0°C without treatment, which can be extended to 6 months with 1-MCP treatments. The application of 1-MCP at 0.5 μL/L
concentration is effectively and economically sufficient to maintain the quality of RubyS apples.
Type of Medium:
Online Resource
ISSN:
1738-7248
,
2287-7428
Uniform Title:
‘루비에스’ 사과의 저온저장 중 과실품질 유지를 위한 1-methylcyclopropene 처리
효과
DOI:
10.11002/kjfp.2023.30.1.78
Language:
English
Publisher:
The Korean Society of Food Preservation
Publication Date:
2023
Permalink