Application of 1-MCP on apricots at different temperatures and days after harvest

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


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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

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