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Effet inhibiteur du 1-méthylcyclopropène sur la maturation et le développement de l'échaudure superficielle dans les pommes "McIntosh" et "Delicious".

Inhibitory effect of 1-MCP on ripening and superficial scald development in 'McIntosh' and 'Delicious' apples.

Auteurs : RUPASINGHE H. P. V., MURR D. P., PALIYATH G., et al.

Type d'article : Article

Résumé

McIntosh and Delicious apples were treated with the competitive ethylene antagonist 1-methylcyclopropene (1-MCP), to evaluate its feasibility as a postharvest tool for use by the apple industry. The threshold concentration of 1-MCP required to inhibit de novo ethylene production and action was 1 microlitre/litre. 1-MCP treatment completely inhibited ethylene production in apples for 6-10 days at 20 °C following storage at 1 °C in air or controlled atmosphere for 60 or 120 days. Results were evaluated through flesh firmness, total soluble solids and emanation of volatiles, alpha-farnesene and incidence of superficial scald.

Détails

  • Titre original : Inhibitory effect of 1-MCP on ripening and superficial scald development in 'McIntosh' and 'Delicious' apples.
  • Identifiant de la fiche : 2001-0887
  • Langues : Anglais
  • Source : J. hortic. Sci. Biotechnol. - vol. 75 - n. 3
  • Date d'édition : 2000

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