บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of 1-methycyclopropene treatments on mealiness in Early Red One apples.

Soria Y., Recasens I., Labarta L., Larrigaudiere C.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.94

2004

บทคัดย่อ

Effects of 1-methycyclopropene treatments on mealiness in Early Red One apples. Firmness is the most widely used attributeto describe fruit texture, but apples of similar instrumental firmness differ considerably in their acceptability by the consumer.This is because they may possess quite different textures in terms of crispness and juiciness.These last attributes obtained by Magness Taylor and Confined Compression procedures can be related to the mealiness of fruits.The objective of this study was to determine the effects of 1-Methylcyclopropene (1-MCP) o­n mealiness in Early Red o­ne apples picked at different maturity stages.

Immediately after harvest, fruits were treated with 625 ppb 1-MCP and then stored in air at 0.5 °C for 6 months.Fruits firmness, juiciness and crispness were evaluated after removal and after 7 days of shelf life at 20 °C.Independently of harvest date, 1-MCP treated fruits exhibited higher values of firmness, crispness and juiciness.Only slight differences in mealiness were found between the untreated and 1-MCP treated fruits immediately after removal.In contrast after 7 d of shelf life, the 1-MCP treated fruits were significantly less mealy especially when harvested less mature.Collectively these results showed that 1-MCP may be an interesting tool for reducing mealiness in apple and improving their commercial quality.