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Effects of 1-Methylcyclopropene on Storage Life and Fruit Qualities of 'Fuji' Apple Fruit

1-MCP처리가 '후지'사과의 저장성에 미치는 영향

  • Ann, Seoung-Won (Department of Horticulture, College of Industrial Science, Kongju National University) ;
  • Jung, Jea-Hun (Department of Horticulture, College of Industrial Science, Kongju National University) ;
  • Kim, Young-Chil (Department of Horticulture, College of Industrial Science, Kongju National University)
  • 안승원 (공주대학교 산업과학대학 원예학과) ;
  • 정재훈 (공주대학교 산업과학대학 원예학과) ;
  • 김영칠 (공주대학교 산업과학대학 원예학과)
  • Received : 2011.10.12
  • Accepted : 2011.12.22
  • Published : 2012.01.31

Abstract

This study was divided to three experiments for evaluating the effects of pre- or post-load 1-MCP on quality of 'Fuji' apples exposed to ethylene. The first experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between the control and 1-MCP-treated fruits followed storage of 130, 150, and 170 days. 1-MCP-treated fruits maintained higher fruit titratable acidity and firmness than those of control fruits. The second experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between fruits applied with pre-loaded-1-MCP on ethylene treatments (10 ${\mu}L/L$, 20 ${\mu}L/L$, and 40 ${\mu}L/L$) and control fruits. 1-MCP-treated fruits were not affected by ethylene concentrations, and had higher fruit weight and firmness than those of control. The third experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between fruits applied with pre-loading with ethylene (10 ${\mu}L/L$) followed by ventilation (8 h, or 32 h, or 56 h) and 1.0 ${\mu}L/L$ 1-MCP treatment. As observed above experiments, 1-MCP-treated fruits had higher fruit weight and firmness than those of control fruits, regardless of the delayed applications of 1-MCP.

Keywords

Apple;Ethylene;Fruit quality;1-MCP;Storage

Acknowledgement

Supported by : 공주대학교

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