AI Summary & Key Takeaways
AI InsightThe same analyses were repeatedduring the shelf life. 1-MCP+MAP treatment significantly reduced the weightloss, respiration rate and ethylene production, and maintained the fruitfirmness of plums better than control group during cold storage and shelf life.In conclusion, 1-MCP was effective to prolong the storage life and maintain thepost-harvest quality of Angeleno plums.
📌 3 Key Takeaways
Abstract
This research was carried out to determine the effects of 1-MCP treatment onstorage life and quality of plum cv. Angeleno. After optimum harvest, plumswere precooled (the internal temperature of fruits reduced to 2-3 °C, within 6hours) by using forced air cooling at 1 °C temperature. Then plums weredivided into two groups. Non-treated first group was used as control group.Second group was treated with 1-MCP (0.625 ppm) at room temperature for 12h. After treatments, fruits of both groups were placed in modified atmospherepackage (polyethylene bags manufactured for plums) and stored at 0 ºC and 90± 5 % relative humidity for 4 months. Weight loss, soluble solids content,titratable acidity, fruit firmness, fruit skin color, respiration rate, ethyleneproduction, atmospheric composition in MAP and sensorial evaluation(external appearance, taste and internal browning) were performed at harvestdate and one month intervals during storage. The same analyses were repeatedduring the shelf life. 1-MCP+MAP treatment significantly reduced the weightloss, respiration rate and ethylene production, and maintained the fruitfirmness of plums better than control group during cold storage and shelf life.In conclusion, 1-MCP was effective to prolong the storage life and maintain thepost-harvest quality of Angeleno plums.