- Tytuł:
- Quality and storage ability of fresh-cut pepper treated by 1-methylcyclopropene
- Autorzy:
-
Grzegorzewska, M.
Badelek, E.
Wrzodak, A.
Fabiszewski, K.
Ciecierska, A. - Powiązania:
- https://bibliotekanauki.pl/articles/1079053.pdf
- Data publikacji:
- 2020
- Wydawca:
- Instytut Ogrodnictwa
- Tematy:
-
pepper fruit
fresh fruit
1-methylcyclopropene
ethylene
storage ability
fruit quality - Opis:
- The study was conducted to assess the effect of 1-methylcyclopropene (1-MCP) treatment on the storage ability of fresh-cut pepper fruit. The cut fruit of pepper ‘Yecla F1’ were treated immediately after cutting and ‘Roberta F1’ before cutting. The 1-MCP at the concentrations of 1.0 μl·dm-3, 3.0 μl·dm-3, and 5.0 μl·dm-3 was applied to gas-tight containers with fruit for 20 hours at 20 °C. Peppers were stored at two temperatures: 0 °C and 5 °C, for up to 8 days. The treatment applied immediately after cutting slowed down the softening of pepper a little when fruit was stored at 0 °C, as well as during subsequent shelf life. The treatment applied before cutting did not reduce the softening, discoloration as well as rotting of pepper strips in cold conditions and shelf life. The sensory evaluation showed that 1-MCP treatment, applied before or after cutting, did not improve the quality of fresh-cut pepper during short term storage. The ethylene concentration after 4 days of cold storage was higher inside the bags with treated fresh-cut pepper, as compared to the bags with untreated samples. These results can give important direction for pepper fruit storage.
- Źródło:
-
Journal of Horticultural Research; 2020, 28, 1; 101-110
2300-5009 - Pojawia się w:
- Journal of Horticultural Research
- Dostawca treści:
- Biblioteka Nauki
Artykuł