This research carried out to estimate the importance of use of 1-MCP in increasing
shelf life of Japanese persimmon ,var (Hachiya) , and maintaining fruits quality. The fruits
were treated with different concentrations of 1-MCP (0.5-1-1.5) ppm soon
ly after harvest
at 20Cᵒ during 24 h, then stored for 6 months at controlled conditions (2Cᵒ and 85% of
relative humidity). The samples were taken periodically (every month) to study the
changes in fruits composition during storage period.
The results showed that treatment with 1-MCP keeps fruits at higher degree of
firmness compared to the control, and decreased the loss in weight at storage period.The
treatment with 1-MCP decreased as well the changes in the fruits composition of Vitamine
c, total acidity (TA) compared to the control.
These results indicate that treatment with 1-MCP is effective in increasing shelf-life
of Japanese persimmon fruits var (Hachiya).
تأثير موعد الجني والمعاملة بمادة 1- ميتيل سايكلو بروبان (1-MCP ) في جودة ثمار الكاكي صنف ( Hachiya ) أثناء التخزين المبرد
