Effect of 1-Methylcyclopropene (1-MCP) and Polyethylene Packaging on Storability of "Elberta" Peach Fruits

Ahmad Hussein Younes, Hanan Mouafak Sharabi

Abstract


Fruits of the peach (Prunus persica) cv. Elberta, harvested at Surghia, were post-harvested, treated with three concentrations of 1-MCP [ 1-Methylcyclopropene] for 20 hours at 21°C and then packed in plastic boxes or polyethylene packs at a thickness of 3 microns. After that, they were stored at 1 °C for 42 days.
The treatment of 1-MCP showed a significant effect on saving the firmness of the fruits and decreased the rate of reduction of juice's Titratable Acidity (TA). Besides, it saved the Total Soluble Solids (TSS) and vitamin C content at high levels after 42 days of storage.
The results showed high significant superiority using polyethylene packs, as this reduced the rate of weight loss to about 6 times less than the control; while results didn't show any positive effect on the different quality parameters when polyethylene packs were used with 1-MCP.

Keywords


Peach, 1-MCP, Polyethylene, Quality, Weight loss

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