Application of 1- Methylcyclopropene (1-MCP) to prolong Shelf Life of Mangosteen (Garcinia Mangostana L.)
R. Koslanund, W. Dejnumbunchachai, P. Chumraschay and S. Williams
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
The objectives of this study were to determine the optimum concentration of 1-MCP and to evaluate the effects of 1-MCP on mangosteen quality after cold storage. Fruit at stage 2 (yellow-pink) were placed in the 1.00 liter Ziploc, sealed, and injected with 1-MCP at various concentrations 0, 1.00, 2.50, 5.00, and 10.00 ppm then placed at 15°C and 90-95 % relative humidity. At 2 and 4 weeks after storage, the treated fruit tended to have more L (Lightness) and b (yellow) values of both peel and calyx color, and firmness than control but 1-MCP could not slow down the a (red) value of peel color. 1-MCP had no affect on Total Soluble Solid (TSS), appearance and taste. At 6 weeks after storage, only 5.00 ppm treated fruit had significantly more L, b values, firmness and TSS than control. Furthermore, they had more calyxes fresh, peel color, texture, sweetness and the acceptance of consumer than control. 1-MCP could also slow down the a value of calyx color, but the weight loss percentages were not significantly different among treatments.