Effects of 1-methylcyclopropene on quality and shelf life of longkong (Aglaia dookkoo Griff)
Intira Lichanporn and Sirichai Kanlayanarat
Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 269
2003
บทคัดย่อ
Effects of 1-methylcyclopropene on quality and shelf life of longkong (Aglaia dookkoo Griff)
Longkong (Aglaia dookkoo Griff) fruits in bunch at commercial ripe stage were fumigated in sealed plastic chambers with 0, 250, 500, 750 and 1000 ppb 1-methylcyclopropene (1-MCP) for 12 hours at 25°C and then stored at 20°C with 90-95% relative humidity. 1-MCP significantly retarded peel browning which was also expressed as higher lightness (L*) values than that of untreated fruits. 250 ppb seemed sufficient to elicit the effect. However, higher concentration of 1000 ppb was needed to markedly reduce weight loss. 1-MCP also inhibited fruit drop and disease incidence which affected only less than 10% of the total number of fruits per bunch. Total soluble solids and titratable acidity of the fruit flesh were not adversely affected by 1-MCP at the end of the 12-day storage period.