Effect of 1-methylcyclopropene on storage life of green beans
Miae Cho, Ji Won Jeong, Chai ll Lim, and Donald J. Huber
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Two cultivars (cv ‘Thoroughbred’ and cv ‘Carlo’) of fresh green beans untreated or treated with 0.5 ppm 1-methylcyclopropene (1-MCP) for 24h, were stored at 7°C.The 1-MCP treatment prolonged storage life as indicated by delayed weight loss and loss of firmness, color change, brown spot development and water soaking in two cultivars.Treatment with 1-MCP slightly delayed yellowing of beans; at day 20 the hue angle of 1-MCP treated pods were 119° and 118° compared to 116° and 115° for the control in cv ‘Thoroughbred’ and cv ‘Carlo’ respectively.Brown spot development on beans were delayed by 1-MCP treatment for 5 days in cv ‘Thoroughbred’, for 3 days in cv ‘Carlo’ compared with non-treated controls.Compared with control beans, pods treated with 1-MCP had less water soaking (31%) than 64% for controls in cv ‘Carlo’.Green beans treated with 1-MCP had a lower respiration rate than untreated controls.1-MCP had significant positive effect on the shelf life of green beans cv. ‘Thoroughbred’ and cv ‘Carlo’