Nguyen, L.P.L. and Hitka, G. and Zsom, T. and Kókai, Z. (2016) Application of 1-MCP on apricots at different temperatures and days after harvest. Acta Alimentaria, 45 (4). pp. 542-550. ISSN 0139-3006
|
Text
066.2016.45.4.11.pdf Download (140kB) | Preview |
Abstract
The efficacy of 1-MCP on apricots at different treatment temperatures and days after harvest during 6 weeks of storage at 1 °C was investigated. On the 1<sup>st</sup>, 3<sup>rd</sup>, or 5<sup>th</sup> day after harvest, fruit were treated with 1-MCP at 1 °C for 24 hours. In order to evaluate the effect of temperature, apricots were exposed to 1-MCP at 1, 10, and 20 °C (on the 1<sup>st</sup> day after harvest). 1-MCP application reduced the ethylene and CO<sub>2</sub> production and delayed softening. Fruit treated on the 1<sup>st</sup> day after harvest presented the highest firmness at the end of the experiment. No significant effect of treatment temperatures on apricot quality was observed. The time period between harvest and 1-MCP application could be delayed until the 5<sup>th</sup> day after harvest. Results showed that 1-MCP extended the storage life and maintained the overall quality of apricot during storage and shelf-life.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 05 Dec 2016 10:37 |
| Last Modified: | 31 Dec 2017 00:17 |
| URI: | http://real.mtak.hu/id/eprint/42819 |
Actions (login required)
 |
Edit Item |
