Effects of 1-Methyl Cyclopropene (1–MCP) on Ethylen Production and Physicochemical Properties of Tomato Type Rapsona

سال انتشار: 1393
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,048

فایل این مقاله در 10 صفحه با فرمت PDF قابل دریافت می باشد

استخراج به نرم افزارهای پژوهشی:

لینک ثابت به این مقاله:

شناسه ملی سند علمی:

GHOCHANFOOD03_299

تاریخ نمایه سازی: 15 بهمن 1393

چکیده مقاله:

Tomato is one of the main agricultural products in Iran. Unfortunately, about 30% of this product is ruined during the period from picking season to the consumption. High capacity of ethylene production is the main reason for rapid ripening of tomato after production. The main purpose behind the present research project was to study the impacts of different concentrations of 1-propene methyl cyclopropen on physicochemical properties of tomato type Rapsona picked during the color fracture. For this purpose 4 groups of tomato samples were at 20°C under 0.35, 0.7, 1 and 1.35 μL/L MCP was dissolved.The fifth group was considered as the control group (without MCP), and then Total soluble solids, acidity, color and ethylene were measured. Experimental design included factorial experiment in a completely randomized design with 3 replications. Results showed that MCP solutions could control the effects of ethylene air around the tomato, so that the concentration of ethylene accumulated in containers of various treatments was significantly reduced. MCP at concentrations of 0.35, 0.7,1 and 1/35 μL/L reduced the ethylene for about 28, 80, 200 and 420 percent respectively. Moreover, the ripening time increased and led to the delay in the redness of the fruit, so that the R value for the samples treated by 0.35, 0.7,1 and 1.35 μL/L MCP increased respectively about 5, 15, 30 and 34%. Use of MCP at concentration 0/7 μL/L and contact time of 24 hours, leads to 15-18 days delay in the ripening time of tomato. MCP at 1/35 μL/L delayed the maturity successfully, but due to the lack of color uniformity of the product, is not recommended.

کلیدواژه ها:

نویسندگان

Somayeh Sadat Mehrzad

M.Sc , Industrial Engineering , Nutrition Technology, Young Researchers and Elite Club ,Quchan Branch, Islamic Azad University, Quchan, Iran

Ali Mohamadi Sani

Department of Food Science and Technology, Quchan Branch, Islamic Azad University. Quchan, Iran

مراجع و منابع این مقاله:

لیست زیر مراجع و منابع استفاده شده در این مقاله را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود مقاله لینک شده اند :
  • Agricultural and natural resources statistics book of Hamadan, Public relations ...
  • Abeles FB, Morgan PW. 1992. Ethylene in Plant Biology. _ ...
  • Akiyama S, Togeda H. 2000. Hikari Shokobaito Kanrengijutsu: 21 seikikigyo ...
  • Alexander L, Grierson D. 2002. Ethylene biosynthesis and action in ...
  • Batu A. 2004. Determination of acceptable firmness and color values ...
  • Daly J, Schluter A. 2001. EthylBloc: An Industry Perspective. Perishables ...
  • Graham TK, Venestra JN, Armstrong, PP. 1998. Ethylene removal for ...
  • Guillen F, Castillo S, Zapata PJ, Ma rtin ez-Romero D ...
  • Hershkovitz V, Saguy SI, Pesi Es. 2005. Postharvest application of ...
  • Horwits W. 2000. Association of Official Analytical Chemists International (AOAC). ...
  • Mostofi Y, Toivonen P.M.A, Lessani H, Mesbah Babalar, Changwen L. ...
  • Nakajim N, Ito T , Tamaoki M , Aono M, ...
  • Pesis E. 2005 The role of the anaerobic metabolits, acetaldehyde, ...
  • SislerE.C, Serek, M. 2003. Compounds interacting with the ethylene receptor ...
  • نمایش کامل مراجع