| Popis: |
This study examined the effects of 1- methylcyclopropene (1-MCP) on basic physicochemical characteristics of sweet cherry fruits, ‘Burlat’ cultivar. The fruits were exposed to 1- methylcyclopropene at concentrations of 0.05, 0.1 and 0.5 ppm, for 20 hours at 5°C. After treatment, the fruits were stored in the cold room (3°C) with normal atmosphere for 15 days, followed by 5 days storage at room temperature (shelf life). The average fruit weight, fruit firmness and total soluble solids in the fruit juice were determined and compared to the average values of these parameters before treatment. The obtained results indicate that 1- methylcyclopropene has an impact on the studied parameters. Fruit weight loss was the lowest in samples treated with 0.05 ppm 1-MCP and the highest at 0.5 ppm 1-MCP. The average fruit firmness was the lowest in the fruits treated with 0.05 ppm 1-MCP, and the highest in the non-treated fruits. The average value of the soluble solids content in the fruit juice was the lowest in fruits treated with 0.05 ppm, and the highest at 0.1 ppm. |
