The effect of 1-methylcyclopropene on storage and quality properties of kiwifruit for fruit slices

Dündar Ö., Özkaya O., Kurt E., Dündar B.

XXX International Horticultural Congress IHC2018, İstanbul, Turkey, 12 - 16 August 2018, pp.363-368, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.363-368
  • Çukurova University Affiliated: Yes

Abstract

The effect of 1-methylcyclopropene (1-MCP) on the quality of fresh cut kiwifruit slices during storage was investigated. 1-MCP treated fruit were kept at 2°C and 90% relative humidity for 4 months. Fruit were processed every 2 months, packaged, and kept at 4°C for 14 days. Physical and chemical changes such as weight loss, (%), flesh firmness (shore), total soluble solids (%), titratable acidity (%), pH, flesh color (h°), and appearance were determined in kiwifruit samples taken at intervals of 7 days during shelf life. Results showed that 1-MCP application had a positive effect on firmeness and overall quality parameters of kiwifruit slices.