The effect of 1-methylcyclopropene on storage and quality properties of kiwifruit for fruit slices

被引：0

作者：

Dundar, O. ^{[1
]}

Demircioglu, H. ^{[1
]}

Ozkaya, O. ^{[1
]}

Kurt, E. ^{[1
]}

Dundar, B. ^{[2
]}

Dogus, A. C. ^{[1
]}

机构：

[1] Cukurova Univ, Fac Agr, Dept Hort, Adana, Turkey

[2] Cukurova Univ, Fac Agr, Dept Food Engn, Adana, Turkey

来源：

XXX INTERNATIONAL HORTICULTURAL CONGRESS, IHC 2018-INTERNATIONAL SYMPOSIUM ON STRATEGIES AND TECHNOLOGIES TO MAINTAIN QUALITY AND REDUCE POSTHARVEST LOSSES | 2020年 / 1275卷

关键词：

kiwifruit; 1-methylcyclopropene; fresh cut; storage; FRESH-CUT;

D O I：

10.17660/ActaHortic.2020.1275.50

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

The effect of 1-methylcyclopropene (1-MCP) on the quality of fresh cut kiwifruit slices during storage was investigated. 1-MCP treated fruit were kept at 2 degrees C and 90% relative humidity for 4 months. Fruit were processed every 2 months, packaged, and kept at 4 degrees C for 14 days. Physical and chemical changes such as weight loss, (%), flesh firmness (shore), total soluble solids (%), titratable acidity (%), pH, flesh color (h degrees), and appearance were determined in kiwifruit samples taken at intervals of 7 days during shelf life. Results showed that 1-MCP application had a positive effect on firmeness and overall quality parameters of kiwifruit slices.

引用

页码：363 / 368

页数：6

共 8 条

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