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Influence of fruit maturity at harvest, storage temperature and 1-MCP treatment on quality of apricots.

Influence du stade de maturité, de la température et du traitement au 1-MCP sur la qualité des abricots.

Author(s) : GABIOUD REBEAUD S., COTTER P. Y., CHRISTEN D.

Type of article: Article

Summary

Apricot ripening evolves quickly after picking, especially under the influence of ethylene. Various techniques are available to maintain fruit quality, including temperature reduction and 1-MCP treatment, an antagonist of ethylene. In this study, the influence of fruit maturity at harvest, storage temperature and 1-MCP treatment was assessed on ethylene production and quality parameters of two apricot varieties (Orangered® and Goldrich) during two consecutive years. The results show that maturity at harvest influences all the quality parameters evaluated in this study. Storing fruit at 1°C is more effective than 8°C to slow down ethylene production and losses of firmness. 1-MCP treatment does not influence sugar content and acidity during storage at 1 and 8°C but slows down apricot softening and ethylene production, especially when storage temperature is high and fruits are ripe at harvest.

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Format PDF

Pages: 356-362

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Details

  • Original title: Influence du stade de maturité, de la température et du traitement au 1-MCP sur la qualité des abricots.
  • Record ID : 30016588
  • Languages: French
  • Source: Revue suisse de Viticulture Arboriculture Horticulture - vol. 47 - n. 6
  • Publication date: 2015/11

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