บทคัดย่องานวิจัย

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Development of apple superficial scald, soft scald, core flush, and greasiness is reduced by MCP.

Fan, X., Mattheis, J.P. and Blankenship S.

Journal of Agricultural and Food Chemistry. Volume 47, Number 8, Aug 1999. Pages 3063-3068.

1999

บทคัดย่อ

ent of apple superficial scald, soft scald, core flush, and greasiness is reduced by MCP.

1-Methylcyclopropene (MCP) was used to evaluate the role of ethylene in development of apple (Malus x domestica Borkh.) physiological disorders during storage. Granny Smith, Red Chief Delicious, and Fuji apple fruit were treated with MCP at a concentration of 1 microliter L(-1) for 12 h at 20 degrees C. For all varieties stored at 0 degrees C, ethylene production and respiration rates were reduced for several months following MCP treatment, and firmness and titratable acidity of treated fruit were higher compared t