บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of 1-MCP treatments on fruit quality and storability of different pear varieties.

Lafer G.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.56

2004

บทคัดย่อ

Effects of 1-MCP treatments on fruit quality and storability of different pear varieties. The effects of 1-MCP treatments o­n Williams, Bosc and Packhams Triumph pears stored in controlled atmosphere (CA) were studied.Every variety was harvested at three different stages of maturity (Optimal harvest date (OHD) 1 week, OHD, OHD + 1 week).After harvesting, the fruits of each stage of maturity (ca. 40 kg) were divided in two samples.One sample was treat with MCP 625 ppb the other o­ne was untreated.After treatment the samples were stored for approximately 300 days under CA conditions (temperature –0.5 °C, O2 2.5%, CO2 2.0%).

Whereas untreated fruits showed excessive firmness losses and reduction of titratable acidity during shelf-life 1-MCP delayed softening and stabilised titratable acidity of all tested varieties.These effects depended o­nly o­n stage of maturity and were not variety-dependent.Fruits in stage of over maturity lost more in firmness and acidity than fruits harvested at their optimal stage of maturity.TTS were not affected by 1-MCP.Fungal decay caused by Penicillium expansum (blue mould decay) and Botrytis cinerea (gray mould decay) was the main problem after long term storage.CA and also 1-MCP were not effective in preventing abundant storage losses caused by excessive fruit rotting.The ability of 1-MCP to reduce fungal decay varied considerably among the cultivars and the stage of maturity.When to late harvested pears were treated with 1-MCP o­nly very little or no response occurred.