Effect of 1-Methylcyclopropene(1-MCP) on the Postharvest Quality of Fruit Vegetables in Pingtung Area
| Autor: | Pei-Shan Chiang, 江佩珊 |
|---|---|
| Rok vydání: | 2012 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 100 The aim of this study were measured the effects of the ethylene inhibitor, 1-methylcyclopropene (1-MCP) on postharvest storage quality, respiration rate and ethylene production, and to understand the proper storage temperature and storage life. This study focused on the products in Pingtung area, including white bitter gourd (Momordica charantia L. ), green bitter gourd (Momordica charantia L. ), small cucumber (Cucumis sativus L.), cucumber (Cucumis sativus L.), towel gourds (Luffa cylindrica Roem.), eggplant (Solanun melongena L.) and yard-long beans (Vigna unguiculata L.). The fruit vegetables were investigated and treated with 0 (control), 0.5, 1.0, 1.5 and 2.0 μl l -1 1-MCP application, and fumigate at 20℃ for 24 h, and then stored at 5, 10, 15 and 20℃. The results showed that the systems of chilling injury were appeared when stored at 5℃, and quality decayed rapidly as the storage time increases. On the other hand, fruit quality decayed slowly and no chilling injury appears when stored at 10-15℃. However, the quality of fruits decayed rapidly the colour changed to yellowing after stored at 20 ℃. Application of 1-MCP were maintained the quality effectively during post-harvest storage. The untreated fruits showed accelerating in weight loss, hue angle, firmness loss, total soluble solids (TSS), titratable acidity (TA), respiration rate, ethylene production, electrolyte leakage (EL) and storage life were decreased as storage temperature and storage time increase. In addition, the relation of the 1-MCP concentration, storage temperature and storage life of fruits vegetables. The storage life of white bitter gourd treated with 0.5μl l-1 1-MCP and stored at 10℃ were prolonged 12-18days, green bitter gourd treated with 0.5 and 1.0 μl l -1 1-MCP and stored at 10℃ were prolonged 27-33days, small cucumber treated with 2.0 μl l-1 1-MCP and stored at 15℃ were prolonged 24-30 days, cucumber treated with 1.0 μl l-1 1-MCP and stored at 10℃ were prolonged 39-43 days, towel gourds treated with 1.5 μl l-1 1-MCP and stored at 10℃ were prolonged 27-30 days, eggplant treated with 1.5 μl l-1 1-MCP and stored at 10℃ were prolonged 60-64 days, and yard-long beans treated with 0.5 and 1.0 μl l-1 1-MCP and stored at 10℃ were prolonged 15-20 days. This indicate the application of 1-MCP possess the ability of restraining the action of ethylene, and maintain the quality and extend the storage life. This approach can be a better post-harvest technology for fruit vegetables. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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