Effects of 1-Methylcyclopropene Treatments on Ripening and Quality of Harvested Sapodilla Fruit

Sapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP) at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85−95 % relative humidity and later assessed for quality and ripening characteristics. 1-MCP treatments delayed the increases in the...

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Bibliographic Details
Main Authors: Zhong Qiuping, Xia Wenshui, Yueming Jiang
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
Series:Food Technology and Biotechnology
Subjects:
Online Access:http://hrcak.srce.hr/file/162433