1-Methylcyclopropeneがスダチ果実の貯蔵中の品質に及ぼす影響

DOI Web Site

書誌事項

タイトル別名
  • Effect of 1-methylcyclopropene on the quality of sudachi (Citrus sudachi hort. ex Shirai) fruit during storage

この論文をさがす

抄録

The effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality of sudachi (Citrus sudachi hort. ex Shirai) fruit was investigated with the aim of prolonging their storage period. Sudachi fruit were treated with 1-MCP at various concentrations of 0, 0.01, 0.1, 0.5 and 1.0μl·l-1 for 6, 12 or 24 hr at 20°C and then stored in the dark at 20°C. The treatment with 0.1μl·l-1 1-MCP for 24 hr was the most effective in delaying the degreening of sudachi fruit. This treatment with 0.1μl·l-1 1-MCP did not induce peel browning, weight loss and internal quality degradation in sudachi fruit. On the other hand, at higher concentrations (i.e., 0.5 and 1. 0μl·l-1), 1-MCP had little effect on the delay of degreening and induced undesirable responses, such as peel browning and weight loss. We suggest that appropriate 1-MCP treatment as postharvest treatment could be applied for commercial use to the maintenance of the marketable green color of sudachi fruit.

収録刊行物

詳細情報 詳細情報について

問題の指摘

ページトップへ