مشخصات پژوهش

عنوان	Flesh browning development of ‘Empire’ apple during a shelf life period after 1-methylcyclopropene (1-MCP) treatment and controlled atmosphere storage
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	Cold storage, Polyphenol oxidase, Physiological disorder, Shelf life
چکیده	Little information is known about metabolism of flesh browning disorders in apples after removal of fruit from cold storage. ‘Empire’ apples develop a firm flesh browning, a physiological disorder that is assumed to be a chilling injury because it occurs usually at 0.5°C; however, incidence is increased in fruit at warmer storage temperatures (2–3°C) if fruit have been treated with 1-methylcyclopropene (1-MCP). In this study, fruit were untreated or treated with 1-MCP and stored in controlled atmospheres at 0.5 or 3°C for 40 weeks, followed by a 10 d shelf life period at 20°C. The greatest increase of internal ethylene concentration (IEC) and softening occurred in the fruit that had been stored at 3°C without 1-MCP, and the lowest in fruit from 0.5°C plus 1-MCP. Flesh browning was present in 1-MCP treated fruit and in fruit stored at 0.5°C at the time of removal, and low in fruit stored at 3°C. Incidence and severity of the disorder in 1-MCP treated fruit stored at 3°C increased greatly during the shelf life period. Electrolyte leakage was higher in 1-MCP treated fruit stored at 0.5°C than in the other treatments. Polyphenol oxidase (PPO) activity was higher in 1-MCP treated fruit regardless of storage temperature but peroxidase (POX) activity was higher in fruit that had been stored at 0.5°C regardless of 1-MCP treatment. The highest POX activity was measured in the fruit that had been stored at 0.5°C without 1-MCP treatment. Overall, browning development during the shelf life is associated with higher PPO activity in 1-MCP treated fruit and higher POX activity at the lower storage temperature.
پژوهشگران	کریستوفر ب. واتکینز (نفر دوم)، محمود کوشش صبا (نفر اول)