The Effect of 1-Mcp and CaCl2 Treatment (Separated or Compound) on the Ripening and Ethylene Production of ‘Cox’s Orange Pippin’ Apples During Storage Stage

published by Damascus University in 2010 in and research's language is العربية Download

Abstract in English

The effect of 1-MCP, CaCl2 and CaCl2 + 1-MCP treatments on the respiration and ethylene production of ‘Cox’s Orange Pippin’ apples was investigated. Treatments were applied at harvest and apples stored under air storage (3°C or 10°C) for 0, 2, 4, 6, 8 and 10 weeks. At storage removal apples were held at 20°C for 7 days shelf-life and respiration and ethylene production measured. The CO2 rate in the CaCl2 and CaCl2 + 1-MCP treatments was significantly lower than either the CaCl2 treatment or untreated control. The CO2 rate reduced steadily during shelf-life especially for the 3°C stored fruit. A significant effect of storage temperature on the CO2 rate during shelf-life could not be determined. Application of 1-MCP or CaCl2+1-MCP decreased significantly ethylene production during shelf-life at all storage periods.

References used

Biale, J. B. and Young, R. E. (1981). Respiration and ripening in fruitsretrospect, in Recent Advances I the Biochemistry of Fruit and Vegetables (eds J. Friend and M. J. C. Rhodes) , Academic Press, London, PP. 1-39

Brady, C, J. (1987). Fruit ripening. Annual Reviews of Plant Physiology, 38, 155-178

Copper, T., and Bangerthm F. (1976). The effect of Ca and Mg treatments on the physiology, chemical composition and bitter pit development of, Cox Orange, apple. Hort. Sci. 5:49-57

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