1-Methylcyclopropene effects on quality parameters of long term stored apples cv. Granny Smith

ÖZKAYA O., Dindar Ö.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, vol.7, no.1, pp.52-55, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 7 Issue: 1
  • Publication Date: 2009
  • Journal Name: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.52-55
  • Çukurova University Affiliated: Yes

Abstract

Apples cv. Granny Smith were harvested at mature stage, and treatments with 325 and 650 ppb of 1-methyleyclopropene (1-MCP) and 1800 and 1000 mg l(-1) of diphenylamine (DPA) were done to investigate the effects on quality parameters, comparing with control fruits during eight months of cold storage at 0 degrees'C and 85-90% RH. The results showed that 1-MCP treatments dramatically decreased the internal ethylene concentration and allowed to maintain the fruit firmness comparing the control. Moreover, both doses of 1-MCP were effective on protecting the color and acidity. The scald symptoms were controlled by both DPA and 1-MCP treatments better than control. The results showed that 650 and 325 ppb 1-MCP treatments protected overall quality better than DPA and control treatments during eight months of storage. Therefore, it is a recommendable application dose for the Granny Smith apple variety.