1-methylcyclopropene treatment effects on intact and fresh-cut apple
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1-methylcyclopropene treatment effects on intact and fresh-cut apple
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| Id. |
42482167 |
| Titulo |
1-methylcyclopropene treatment effects on intact and fresh-cut apple |
| Autor(es) |
Jiang, YM
Joyce, DC
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| Localización |
http://espace.library.uq.edu.au/view/UQ:115034
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| Versión |
1.0 |
| Estado |
Final
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| Descripción |
Maintenance of quality in fresh-cut produce is an important issue for the rapidly expanding minimal processing sector. Treatment of ethylene generating and/or sensitive fresh-cut produce with the ethyle ne-binding inhibitor 1-methylcyclopropene may assist in quality maintenance over time. Intact (control) and sliced 'Golden Delicious' apple fruit at 20degreesC were treated either with I-methylcyclopropene (1-MCP) for 6 h at 0.1 to 10 mul 1(-1) or 1 mul 1(-1) for periods of I to 6 h. Fruit was then kept at either 20degreesC or 4degreesC. Exposure of intact or fresh-cut apple fruit to 1-MCP resulted in reduced respiration and ethylene production rates and delayed softening and colour changes. The degree of benefit generally increased with increasing 1-MCP treatment concentration and duration. Compared with untreated tissue, quality was better maintained at 4degreesC for apple slices to which 1-MCP was applied either before or after the fruit were processed.
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| Palabras clave |
Horticulture
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| Tipo de recurso |
journal article
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| Tipo de Interactividad |
Expositivo
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| Nivel de Interactividad |
muy bajo
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| Audiencia |
Estudiante
Profesor
Autor
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| Estructura |
Atomic |
| Coste |
no
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| Copyright |
sí
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| Requerimientos técnicos |
Browser: Any
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| Relación |
[References] isMemberOf School of Land, Crop and Food Sciences Publications
[References] isMemberOf Excellence in Research Australia (ERA) - Collection
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| Fecha de contribución |
23-abr-2009 |
| Contacto |
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