Volume 4, Issue 11 (4-2014)                   JCPP 2014, 4(11): 253-268 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Modares B, Ramin A A, Ghobadi C. Effect of 1-MCP on Storage and Shelflife of Strawberry Fruits (Fragaria xananassa Cv. Camarossa). JCPP. 2014; 4 (11) :253-268
URL: http://jcpp.iut.ac.ir/article-1-2064-en.html

College of Agric., Isf. Univ. Technol., Isfahan, Iran. , behfar_modares@of.iut.ac.ir
Abstract:   (3847 Views)
1-Methylecyelopropene (1-MCP) is a new material which prevents the ethylene from reacting in quite low concentration and is easily consumed and does not exert negative effects on the human health and the environments. Therefore the effect of using zero concentration (Control), 0.25, 0.5, 0.75 and 1 µL.L-1 of 1-MCP on the storage life (1°C) and shelf life (20°C) of the fruits under 90% humidity throuth the 27 and 3 days was studied respectivly. The study of storage life was done through the split plot in time within a complete randomized design and the shelflife within a complete randomized design both in 3 replications. The results of storage life experiment showed that the marketability, firmness, citric acid (TA) ,vitamin C and the the ratio of TSS/TA were protected desirable in 1-MCP treatment. Amount of appearance decay was significantly reduced.The pH of fruit extract and also the fewest anthocyanins in the treatment of 1 µL.L-1 of 1-MCP were seen. This observation depicts the positive and significant effect of 1-MCP over the reduction in the speed of physiochemical characteristics changes in the fruit tissue. The highest fruit color indices include brightness (L), color regions (a* and b*) and Chroma (C) were seen in 1 µL.L-1 treatment. Moreover, the result obtained from the study over the effect of 1-MCP on the shelf life of strawberries in 20°C showed that this substances relatively positive effect on the preservation of fruit and it seems that 1-MCP is able to keep the quality of fruits over longer periods of time in usual degrees of temperature.
Full-Text [PDF 727 kb]   (1844 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:
Write the security code in the box

Send email to the article author


© 2015 All Rights Reserved | Isfahan University of Technology - Journal of Crop Production and Processing

Designed & Developed by : Yektaweb

تحت نظارت وف بومی آسپا-وف