The effect of 1-methylcyclopropene on storage and quality properties of kiwifruit for fruit slices
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.
Dündar, Ö., Demircioğlu, H., Özkaya, O., Kurt, E., Dündar, B. and Doğuş, A.C. (2020). The effect of 1-methylcyclopropene on storage and quality properties of kiwifruit for fruit slices. Acta Hortic. 1275, 363-368
kiwifruit, 1-methylcyclopropene, fresh cut, storage