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Comparison of the Change in Quality and Ethylene Production between Apple and Peach Fruits Treated with 1-Methylcyclopropene (1-MCP)  

Choi Seong-Jin (Department of Biotechnology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 511-515 More about this Journal
Abstract
The responses of 'Tsugaru' apple and 'Baekhyang' peach fruits treated with 1-MCP, the ethylene inhibitor, were compared. In Tsugaru apple fruits, the reduction of flesh firmness and titratable acidity were significantly retarded for 2 weeks by the treating fruits with 1 or 5 ppm of 1-MCP immediately after harvest The respiration decreased continually for 2 weeks and the onset of ethylene production were also retarded severely. However, in Baekhyang peach fruits, the effects of 1-MCP treatment on the respiration and ethylene production were only transient and the firmness reduction was retarded slightly by the repeated 1-MCP treatments. The responsiveness of the Baekhyang peach fruits on ethylene seems to be recovered rapidly after 1-MCP treatment. In case of Baekhyang fruits, the 1-MCP should be treated repeatedly for effective ethylene inhibition, and the ethylene accumulation should be avoided during the 1-MCP treatment.
Keywords
1-MCP; ethylene; apple; peach; storage; quality;
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