Effect of Harvest Date and 1-Methylcyclopropene (1-MCP) Treatment on the Incidence of Internal Browning Disorders in ‘Fuji’ Apples Stored in a Snow Cellar

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  • リンゴ ‘ふじ’ 果実の雪室貯蔵における内部褐変抑制のための1-MCP処理
  • リンゴ'フジ'カジツ ノ セツシツチョゾウ ニ オケル ナイブ カッペン ヨクセイ ノ タメ ノ 1-MCP ショリ

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Abstract

<p>The objective of this study was to investigate the effect of the harvest date and 1-methylcyclopropene (1-MCP) treatment on the incidence of internal browning disorders in ‘Fuji’ apples stored in a snow cellar for six months. The fruits were harvested three times in Nagano. The average temperature and relative humidity in the snow cellar during storage were 0.9°C and ≧95%, respectively. The degree of shriveled skin and internal browning were investigated after six months storage and then at 20°C for seven days. Internal browning can be categorized into the following three parts: core browning, coreline browning, and flesh browning. Storage in the snow cellar inhibited the occurrence of shriveled skin because of the cellar’s low temperature and high humidity environment. Core browning, which is a major problem associated with snow cellar storage, was inhibited by 1-MCP, whereas flesh browning was increased in the late-harvest fruits. These results indicate that harvesting by an optimal date when flesh browning is less marked and treatment with 1-MCP are both necessary to obtain high-quality fruits after six months of storage in a snow cellar.</p>

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