The aim of this study was to investigate the effect of 1-methylcycloprane (1-MCP)on apple VOC production during postharvest ripening. To dissect the effects of ethylene on the regulation of the general VOC production, two apple cultivars with a distinct ripening behaviour were selected, namely ‘Golden Delicious’ and ‘Fuji’. Apple VOC content, including ethylene, was assessed by PTR-ToF-MS over 3 weeks of storage at room temperature and after 2 months of storage at 2 °C, respectively. The production of VOCs resulted inhibited by the application of 1-MCP in both apple cultivars, while in non-treated apples a correlation with the ripening progression was observed, confirming the chief role of ethylene in the control of VOC synthesis
Farneti, B.; Ting, V.; Costa, G.; Costa, F. (2013). Effect of 1-MCP on apple VOC production. In: F. Biasioli (editor), 3rd MS Food day, October 9-11, 2013, Trento. San Michele all'Adige (TN): Fondazione Edmund Mach: 267-268 (P.84). ISBN: 978-88-7843-035-8. handle: http://hdl.handle.net/10449/22790
Effect of 1-MCP on apple VOC production
Farneti, Brian;Ting, Valentina;Costa, Fabrizio
2013-01-01
Abstract
The aim of this study was to investigate the effect of 1-methylcycloprane (1-MCP)on apple VOC production during postharvest ripening. To dissect the effects of ethylene on the regulation of the general VOC production, two apple cultivars with a distinct ripening behaviour were selected, namely ‘Golden Delicious’ and ‘Fuji’. Apple VOC content, including ethylene, was assessed by PTR-ToF-MS over 3 weeks of storage at room temperature and after 2 months of storage at 2 °C, respectively. The production of VOCs resulted inhibited by the application of 1-MCP in both apple cultivars, while in non-treated apples a correlation with the ripening progression was observed, confirming the chief role of ethylene in the control of VOC synthesisFile | Dimensione | Formato | |
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