Jingi Yoo, Hwajong Yoo, N. M. Win, H. Jung, Young-je Cho, I. Kang
{"title":"Effects of 1-methylcyclopropene (1-MCP) treatment on the\n maintenance of fruit quality of RubyS apples during cold\n storage","authors":"Jingi Yoo, Hwajong Yoo, N. M. Win, H. Jung, Young-je Cho, I. Kang","doi":"10.11002/kjfp.2023.30.1.78","DOIUrl":null,"url":null,"abstract":"\n \n This study was conducted to evaluate the effect of different 1-methylcyclopropene\n (1-MCP) concentrations on fruit quality of small-sized RubyS\n apples during cold storage. After harvesting, the fruits were treated with 1-MCP\n at 0.5 or 1 μL/L concentrations and, subsequently,\n stored at 0°C for 6 months. After 6 months, the flesh firmness of\n untreated fruits, which was 85.4 N at harvest, had gradually decreased to 46.5\n N; however, that of 1-MCP-treated fruits was maintained at 59.1 and 59.5 N.\n Titratable acidity (TA) of untreated fruits had also decreased from 0.42 to\n 0.24%, whereas that of 1-MCP-treated fruits was maintained at 0.26 and\n 0.27%. Soluble solids content (SSC) did not differ in all fruits.\n However, the 1-MCP-treated fruits had lower levels of SSC/TA ratio than\n untreated fruits. Moreover, after 6 months, the ethylene production had\n increased to 47.0 μL/kg/h in the untreated fruits,\n whereas 1-MCP blocked the ethylene production at 1.4 and 1.7\n μL/kg/h. The weight loss and peel color variables\n remained unaffected by 1-MCP treatments. Thus, these results indicated that, for\n RubyS apples, the storability was only 2 months at\n 0°C without treatment, which can be extended to 6 months with 1-MCP\n treatments. The application of 1-MCP at 0.5 μL/L\n concentration is effectively and economically sufficient to maintain the quality\n of RubyS apples.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.1.78","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
This study was conducted to evaluate the effect of different 1-methylcyclopropene
(1-MCP) concentrations on fruit quality of small-sized RubyS
apples during cold storage. After harvesting, the fruits were treated with 1-MCP
at 0.5 or 1 μL/L concentrations and, subsequently,
stored at 0°C for 6 months. After 6 months, the flesh firmness of
untreated fruits, which was 85.4 N at harvest, had gradually decreased to 46.5
N; however, that of 1-MCP-treated fruits was maintained at 59.1 and 59.5 N.
Titratable acidity (TA) of untreated fruits had also decreased from 0.42 to
0.24%, whereas that of 1-MCP-treated fruits was maintained at 0.26 and
0.27%. Soluble solids content (SSC) did not differ in all fruits.
However, the 1-MCP-treated fruits had lower levels of SSC/TA ratio than
untreated fruits. Moreover, after 6 months, the ethylene production had
increased to 47.0 μL/kg/h in the untreated fruits,
whereas 1-MCP blocked the ethylene production at 1.4 and 1.7
μL/kg/h. The weight loss and peel color variables
remained unaffected by 1-MCP treatments. Thus, these results indicated that, for
RubyS apples, the storability was only 2 months at
0°C without treatment, which can be extended to 6 months with 1-MCP
treatments. The application of 1-MCP at 0.5 μL/L
concentration is effectively and economically sufficient to maintain the quality
of RubyS apples.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.