Effect of 1-MCP prestorage treatment on ethylene and CO2 production and quality of ‘Hayward’ kiwifruit during shelf-life after short, medium and long term cold storage

Autor:	Athanasios Koukounaras, Evangelos Sfakiotakis
Rok vydání:	2007
Předmět:	Actinidia deliciosa Lightness Ethylene biology Chemistry fungi Cold storage Titratable acid Horticulture biology.organism_classification Shelf life chemistry.chemical_compound stomatognathic system Botany Agronomy and Crop Science Softening Food Science Botrytis cinerea
Zdroj:	Postharvest Biology and Technology. 46:174-180
ISSN:	0925-5214
DOI:	10.1016/j.postharvbio.2007.05.002
Popis:	The effect of 1-MCP prestorage treatment was studied during short, medium and long term cold storage with subsequent exposures at 20 °C (shelf-life) on ethylene and CO2 production, softening, soluble solids contents, titratable acidity, color and decay of ‘Hayward’ kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson). Application of 1-MCP suppressed or decreased ethylene production during shelf-life at all storage periods. Also, 1-MCP reduced CO2 production during shelf-life after medium and long term cold storage. Application of 1-MCP significantly delayed the softening of kiwifruit at 20 °C for 14 days, after short and medium term cold storage, with no affect during shelf-life after long term cold storage. 1-MCP did not affect soluble solids contents, and during shelf-life after short and medium term cold storage, titratable acidity was higher for 1-MCP treated fruit. 1-MCP also delayed decay development caused by Botrytis cinerea and changes in the flesh color parameters lightness and chroma during shelf-life.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2564549f85d85e441b3eadb7689dce67 https://doi.org/10.1016/j.postharvbio.2007.05.002 Zobrazit plný text záznamu Full Text from ScienceDirect