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http://dx.doi.org/10.7235/hort.2013.12098

Effects of Storage Temperature and 1-MCP Treatment on Postharvest Quality in Plumcot Hybrid cv. Harmony  

Lim, Byung-Seon (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration)
Yun, Seok-Kyu (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration)
Nam, Eun-Young (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration)
Chun, Jong-Pil (Division of Plant Resources, Chungnam National University)
Cho, Mi-Ae (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration)
Chung, Dae-Sung (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration)
Publication Information
Horticultural Science & Technology / v.31, no.2, 2013 , pp. 203-210 More about this Journal
Abstract
This study was conducted to investigate the optimum storage temperature and the effect of 1-methylcyclopropene (1-MCP) on the postharvest physiology and quality of plumcot (Prunus salicina Lindle. ${\times}$ Prunus armeniaca L.) 'Harmony' fruits. plumcot fruits were stored at 0, 5, 10, and $20^{\circ}C$, respectively, with three different ripeness stages grouped by skin color development. Furthermore, we treated $1{\mu}L{\cdot}L^{-1}$ 1-MCP was treated at $10^{\circ}C$ for 17 hours and stored at $10^{\circ}C$ for 12 days to evaluate the effectiveness for better shelf-life. The results indicated that lower storage temperature than room temperature effectively reduced the respiration rate with delaying quality changes. While, the fruits showed worse fruit taste than the fruits stored at 10 and $20^{\circ}C$. Reversely, the fruits stored at $20^{\circ}C$ showed more respiration rate and ethylene production. 1-MCP treatment effectively reduced the skin red color development, ethylene production, $CO_2$ and softening of plumcot 'Harmony' fruits. Overall data indicated that the optimum harvest time and storage temperature could be 30-50% red color and near $10^{\circ}C$. Postharvest 1-MCP application at the level of $1.0{\mu}L{\cdot}L^{-1}$ could maintain fruit quality well in plumcot fruits.
Keywords
decay; ethylene; ripening; shelf-life; taste;
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Times Cited By KSCI : 3  (Citation Analysis)
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