Search results for " chilling injury"

showing 2 items of 2 documents

Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage

2017

Introduction – Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods – The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 °C for 20 h and at concentrations from 1 to 5 μL L . The treated fruits were stored at 1 °C for 21 days before removal to 20 °C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 °C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and …

Settore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeSettore AGR/15 - Scienze E Tecnologie AlimentariItaly loquat Eriobotrya japonica 1-methylcyclopropene chilling injury fruit firmness phenolics shelf life
researchProduct

Effects of 1-Methylcyclopropene on post harvest quality of white flesh loquat (Eriobotrya japonica Lindl.) fruit.

2014

Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboreeantioxidant capacitu chilling injury ethylene polyphenols ripening softening.
researchProduct