Effect of 1-methylcyclopropene on the quality of sudachi (Citrus sudachi hort. ex Shirai) fruit during storage
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- ISSHIKI Maya
- Graduate School of Science and Technology, Kobe University
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- TERAI Hirofumi
- Faculty of Agriculture, Kobe University
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- SUZUKI Yasuo
- Faculty of Agriculture, Kobe University
Bibliographic Information
- Other Title
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- 1-Methylcyclopropeneがスダチ果実の貯蔵中の品質に及ぼす影響
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Abstract
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.
Journal
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- Food Preservation Science
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Food Preservation Science 31 (4), 167-171, 2005
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390282680095445120
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- NII Article ID
- 130001766070
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- NII Book ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 7468575
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed