บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of 1-MCP on browning of Red Fuji apple.

Gao Min and Zhang JiShu

Plant Physiology Communications. 37: 2001, pp. 522-524.

2001

บทคัดย่อ

Effect of 1-MCP on browning of Red Fuji apple.

Fruits of Red Fuji apple (Malus domestica [M. pumila]) were fumigated with 1-methylcyclopropene (1-MCP) at 0.45 mg/m3 for 12 h, then put in polyethylene bags and stored at 15 plus or minus 5 deg C. After treatment with 1-MCP, the softening of fruits was delayed and hardness maintained, while the climacteric peak was also delayed. After storage for 50 and 49 days, the rate of browning in fruits without treatment of 1-MCP (control) was 2.3 times higher than the treated fruits. 1-MCP inhibited the activity of polyphenol oxidase (PPO). Up to 56 days, the activity of PPO of control was 3.3 times higher than treated fruits, while the activity of lipoxygenase (LOX) in treated fruits was 2.5 times that of the control. It was concluded that after treatment with 1-MCP, the browning of apples was related to the activity of PPO and LOX.