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Zhang, Z., Huber, D.J., Hurr, B.M. and Rao, J, “Delay of tomato fruit ripening in response to 1-methylcyclopropene is influenced by internal ethylene levels,” Postharvest Biology and Technology, 54. 1-8. 2009.

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Article

Effect of Treatment Time of 1-MCP on Ripening of ‘Fuji’ Apples Stored at Low and Room Temperature for a Long Period

1Department of Floriculture, St. Thomas Hall Building (D9), Catholic University of Daegu, Gyeongsan, Gyeongsangbuk-do 712-702, Republic of Korea


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 9, 617-620
DOI: 10.12691/jfnr-2-9-14
Copyright © 2014 Science and Education Publishing

Cite this paper:
Hyun-Sug Choi, Seok-Kyu Jung. Effect of Treatment Time of 1-MCP on Ripening of ‘Fuji’ Apples Stored at Low and Room Temperature for a Long Period. Journal of Food and Nutrition Research. 2014; 2(9):617-620. doi: 10.12691/jfnr-2-9-14.

Correspondence to: Seok-Kyu  Jung, Department of Floriculture, St. Thomas Hall Building (D9), Catholic University of Daegu, Gyeongsan, Gyeongsangbuk-do 712-702, Republic of Korea. Email: gentleman71@msn.com

Abstract

The effect of 1-methycyclopropene (1-MCP) treatment at 0, 2, and 4 d after harvest (0 DAH, 2 DAH, and 4 DAH) of apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.] was evaluated on several fruit quality parameters for 180-d at 0.5°C in the air, followed by 28-d at room temperature. The 1,000 nl l-1 1-MCP treatments were adequate to maintain fruit titratable acidity (TA) and firmness, inhibiting the rates of ethylene production and respiration during the storage of both cold and the room temperatures, regardless of the 1-MCP treatment time.

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