The effect of 1-MCP concentration on skin and flesh color polyphenol oxidase activity during cold storage and shelf life periods in 'Ankara' pear (Pyrus communis L.)
In this research, the effect of postharvest 1-methylcyclopropane (1-MCP) concentrations of 150 and 300 ppb on fruit skin and flesh color, and polyphenol oxidase (PPO) activity of 'Ankara' pear (Pyrus communis L. 'Ankara') was investigated during two consecutive years. Fruit harvested at commercial harvest time were stored at 0±1°C temperature, 85-90% relative humidity (RH) conditions after 1-MCP treatments at 20°C for 24 h. In addition, for shelf life determinations, fruit were taken at 30 days intervals and kept at 20±1°C, 60-70% RH conditions for 2 weeks. The efficacy of 1-MCP treatments at both concentrations on keeping fruit color were clearer during shelf life periods and also they helped to decrease PPO activity. Moreover, fruit flesh L* and h* values are negatively and fruit flesh C values were positively correlated with PPO activity during shelf life periods in both years. A 1-MCP treatment concentration of 300 ppb could be promising for storing 'Ankara' pear fruit longer than 200 days and improved resistance to flesh browning disorder.
Bakoğlu, N. and Tuna Gunes, N. (2020). The effect of 1-MCP concentration on skin and flesh color polyphenol oxidase activity during cold storage and shelf life periods in 'Ankara' pear (Pyrus communis L.). Acta Hortic. 1275, 221-228
chroma, flesh, enzyme, hue, lightness, skin