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

Hyun-Sug Choi¹ and Seok-Kyu Jung^1,

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

Cite this paper:
Hyun-Sug Choi and 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

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.

Keywords:
apple CO2 ethylene fruit quality 1-MCP

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