Effects of 1-methylcyclopropene on postharvest quality of white- and yellow-flesh loquat (Eriobotrya japonica Lindl.) fruit

被引：17
|
作者：
Liguori, Giorgia [1 ]
Farina, Vittorio [1 ]
Sortino, Giuseppe [1 ]
Mazzaglia, Agata [2 ]
Inglese, Paolo [1 ]
机构：
[1] Univ Palermo, Dept Agr Sci, Palermo, Italy
[2] Univ Catania, Dep Agr Food Sci, Catania, Italy
来源：
FRUITS | 2014年 / 69卷 / 05期
关键词：
Italy; Eriobotrya japonica; fruits; postharvest losses; postharvest physiology; keeping quality; ETHYLENE; STORAGE; 1-MCP;
D O I：
10.1051/fruits/2014024
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Introduction. The effects of 1-methylcyclopropene (1-MCP) were evaluated on white-flesh cv. Claudia and yellow-flesh cv. Nespolone di Trabia loquat fruit. Materials and methods. Application of 1-MCP [(0.5 to 1) mu L.L-1 for 20 h)] was monitored at 20 degrees C (7 days) and 0 degrees C (7 days at 0 degrees C and then 7 days at 20 degrees C). Results. Treatments with 1-MCP slowed fruit softening, depending on the concentration. Softening inhibition was greatest in fruit treated and held at 20 degrees C. The optimum concentration for softening inhibition at 20 degrees C was 1 mu L.L-1 of 1-MCP, while 0.5 mu L.L-1 of 1-MCP was more effective at 0 degrees C. Conclusion. Treatments with 1-MCP inhibited titratable acidity loss in both cultivars. 1-MCP extends the shelf life of rapidly softening, perishable fruits such as loquat fruit.
引用
收藏
页码：363 / 370
页数：8
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