บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

1-MCP use on Prunus spp. To maintain fruit quality and to extend shelf life during storage: a comparative study.

Valero D., Guillen F., Valverde J.M., Martinez-Romero D., Castillo S., Serrano M.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p 44.

2004

บทคัดย่อ

1-MCP use on Prunus spp. To maintain fruit quality and to extend shelf life during storage: a comparative study. This work shows a summary o­n the role of 1-MCP applied at different doses (0.25 to 1 m LL-1) o­n two apricot (Prunus armeniaca L. cv. Currot and cv. Nulida), two early season plum (Prunus salicina Lindl. cv. Santa Rosa and cv. Golden Japan) and two late season cultivars (Prunus domestica L. cv. President and cv. Reina Claudia), the latter harvested at two ripening stages.All 1-MCP treatments were performed at 1 °C for 24 h.Fruit were stored for several periods at 1 °C and subsequent days at 20 °C and 90% RH.

1-MCP reduced ethylene production for all cultivars, and prevented the autocatalytic production of ethylene, especially during shelf life at 20 °C.High correlations were found between the 1-MCP does applied and the reduction of ethylene emission.

1-MCP treatment was effective delaying fruit quality parameter evolution, the highest dose being the most effective during cold storage and shelf life.The correlation between 1-MCP concentration and parameter such as weight loss, colour changes, softening delay and °Brix - tritratable acidity ratio permit to suggest that an ethylene dependant and an ethylene independent processes are involved during the ripening.The 1-MCP effect was greater in the more advanced ripening.The 1-MCP effect was greater in the more advanced ripening stage, when the sensorial and quality attributes are higher from the point of view of consumers.

In conclusion, 1-MCP could be a good mean to prolong the storability of Prunus spp., such as apricot and plum, in which after harvesting no more than 7-10 days of cold storage could be expected with optimal fruit sensory attributes.In terms of extension of shelf life, between 2 and weeks more were achieved in 1-MCP treated fruit compared with controls.