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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2012 , Volume 22 , Number 2; Page(s) 189 To 199.
 
Paper: 

EFFECT OF 1-METHYLCYCLOPROPENE TREATMENT IN A-FARNESENE PRODUCTION, ITS OXIDATION AND ANTIOXIDANT ACTIVITY IN GRANNY SMITH APPLE FRUIT SKIN DURING STORAGE

 
 
Author(s):  NAGHSHI BAND HASSANI R.*, MOSTOFI Y., ZAMANI Z.
 
* DEPARTMENT OF HORTICULTURAL SCIENCE, FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ, TABRIZ, IRAN
 
Abstract: 

This study was conducted to assess the effect of 1-methylcyclopropene (1-MCP) treatment on superficial scald development, α-farnesene and its oxidation products synthesis and catalase and peroxidase enzyme activities in apple fruit during storage time. For this purpose, apple fruit ' Granny Smith' were treated with 1-MCP at 1ml.L-1 (control and treated) before storage, and stored in 0.5 °C and 85±5% RH for 24 weeks. The experiment was performed as factorial arrangement based on completely randomized design with three replication. Factors including scald severity, α-farnesene and its oxidation products concentrations and catalase and peroxidase enzyme activities were evaluated in harvest time, 6, 12 and 24 weeks during storage period. Scald development increased in control fruit during storage but treated fruits were free from scald symptoms. The amount of α-farnesene and its oxidation products in control fruit had significant difference with those in treated fruit. As in treated fruits their amounts remained lowest. Higher values of catalase and lower values of peroxidase enzyme activities were observed in treated fruits compared to control fruit during storage time. The effect of 1-MCP on scald control was more related to reduction of α-farnesene and its oxidation products concentrations than its relation to the increase in ant oxidative potential of apple fruit skin.

 
Keyword(s): APPLE FRUIT, SCALD, 1-METHYLCYCLOPROPENE, A-FARNESENE, ANTIOXIDATIVE ENZYMES
 
References: 
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