The effect of hot water, 1-MCP, and lovastatin on fresh-cut apples after long-term controlled atmosphere storage

Mehmet Ali KOYUNCU

doi:https://doi.org/10.3906/tar-1904-6

Makale detayları

The effect of hot water, 1-MCP, and lovastatin on fresh-cut apples after long-term controlled atmosphere storage

Yazarlar:

Mehmet Ali KOYUNCU

Yayıncı:

TUBITAK

Ana Başlıklar:

Tarım

Dergi:

Turkish Journal of Agriculture and Forestry 2020 Vol.44 Issue 2, pp.198-207

Belge Tipi:

Makale

Yayın Tarihi:

2/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000806092

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X

DOI:

https://doi.org/10.3906/tar-1904-6

Özet:

 

This research was carried out over two years to determine the quality changes in fresh-cut apple slices processed after hot  water, 1-methylcyclopropene  1-MCP , and lovastatin treatments followed by controlled atmosphere  CA  storage. Apples harvested  at the optimum stage were immediately transferred to the postharvest laboratory by a refrigerated vehicle. Intact apples were exposed  to three treatments: dipping into hot water  50 °C for 60 s , treating with lovastatin  1.25 mmol L-1 , and treating with 1-MCP  1 µL  L-1 . Treated apples and the control group were stored in CA storage  2% O2   + 2% CO2    for 10 months. After long-term storage, the  apples, sliced and packaged in plastic boxes, were stored at 0 °C and 90 ± 5% relative humidity  RH  for 14 days. Weight loss, soluble  solid content, flesh firmness and color, titratable acidity, respiration rate, microbial count, and ethylene synthesis were determined  during storage. As a result, a global beneficial effect of 1-MCP on sliced apples was observed, although its affirmative effect on ethylene  synthesis and respiration rate vanished after 10 months of storage. 1-MCP-treated slices had better results in terms of microbial count,  flesh firmness, external appearance, and weight loss compared to other applications. Lovastatin decreased the ethylene synthesis and  respiration rate and was the best treatment to maintain the flavor of apple slices. Hot water and control treatments gave similar results  for fruit quality and microbial activity. After long-term cold storage  10 months  in CA, fresh-cut apple slices could be stored for 7 days  with good quality at 0 °C and 90 ± 5% RH.

Makale detayları

The effect of hot water, 1-MCP, and lovastatin on fresh-cut apples after long-term controlled atmosphere storage

Yazarlar: Mehmet Ali KOYUNCU

Yayıncı: TUBITAK

Ana Başlıklar: Tarım

Dergi: Turkish Journal of Agriculture and Forestry 2020 Vol.44 Issue 2, pp.198-207

Belge Tipi: Makale

Yayın Tarihi: 2/2020

Belge Dili: İngilizce

Document ID (Org No.): 2000806092

Sıklık: İki Aylık

eISSN: 1303-6173

pISSN: 1300-011X

DOI: https://doi.org/10.3906/tar-1904-6

Sayı

Yazarlar:

Mehmet Ali KOYUNCU

Yayıncı:

TUBITAK

Ana Başlıklar:

Tarım

Dergi:

Turkish Journal of Agriculture and Forestry 2020 Vol.44 Issue 2, pp.198-207

Belge Tipi:

Makale

Yayın Tarihi:

2/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000806092

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X

DOI:

https://doi.org/10.3906/tar-1904-6