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Interactive effects of 1-MCP and temperature on 'Elberta' peach quality.

Author(s) : FAN X., ARGENTA L., MATTHEIS J. P.

Type of article: Article

Summary

'Elberta' peaches (Prunus persica L.) harvested 6 days apart were treated with 0.5 mL/L 1-MCP for 4 hours at 20 °C then stored at 0, 5, 10 or 20 °C. Fruit were ripened at 20 °C for 3 days after 1, 3 and 6 weeks of storage at 0, 5 and 10 °C. Treatment with 1-MCP delayed the onset of climacteric ethylene production and reduced respiration in fruit held at 20 °C. Firmness, titratable acidity, internal browning and softening were the investigated parameters.

Details

  • Original title: Interactive effects of 1-MCP and temperature on 'Elberta' peach quality.
  • Record ID : 2003-1896
  • Languages: English
  • Source: HortScience - vol. 37 - n. 1
  • Publication date: 2002

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