Postharvest Quality and Sensory Characteristics of ‘Granny Smith’ Apple Treated with SmartFresh™ 1—MCPReportar como inadecuado

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Agriculturae Conspectus Scientificus, Vol.77 No.4 December 2012. -

Apple fruit of cv ‘Granny Smith’ was treated with 0.625 μl-L SmartFresh™ 1-MCP and stored in NA 90% RH, 1 °C for 16 weeks. After storage, fruits were left for four days at room temperature to simulate market display period SMP before analysis. Fruit treated with 1-MCP retained firmness on values very similar to harvest, while control fruit had significantly lower values. No significant differences were observed in the amount of soluble solid concentration SSC, titratable acidity TA and maturity index SSC-TA.

Fruit colour was significantly affected with SmartFresh™ 1-MCP treatment. After storage, b value and Chroma were significantly lower in SmartFresh™ 1-MCP treated fruit. After SMP, significance of differences in b and Chroma values increased to as high as P≤0.001 and differences in L and Hue values became significant. Colour differences ΔEab and ΔHab between storage and SMP were not significant, but difference in L value ΔL was significantly higher in control fruit.

Control fruit had scald index of 2.27, while SmartFresh™ 1-MCP treated fruit had scald index of only 0.27.

Female panelist scores showed the lower quality of control sample in all characteristics, except aroma, while male panelists noticed difference only in colour.

The results showed that SmartFresh™ 1-MCP treatment significantly affects fruit quality of apple cv. ‘Granny Smith’. Subtle changes in sensory characteristics caused by this treatment are more easily recognized by female panelists.

Malus x domestica Borkh; SmartFresh™; 1-MCP; storage; superficial scald; fruit quality; sensory analysis

Autor: Tomislav Jemrić - ; University of Zagreb, Faculty of Agriculture, Department of Pomology, Svetoši



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