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  • Author or Editor: G. Hitka x
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1-Methylcyclopropene (1-MCP) is the active component of the SmartFresh Quality System. By the application of the 1-MCP compound, quality of the harvested pears can be preserved longer during the normal cold storage. In our work, the effectiveness of the SmartFresh Quality System was investigated on ‘Bosc Kobak’ pears (Pyruscommunis L.) harvested at different times. The rheological changes and storage losses were measured. The effectiveness of 1-MCP depends on many variables, but our results show that the optimal harvest date and the condition of the harvested fruit are the most influential factors.

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Biochemical parameters, characteristic of oxidative damage (POX and PPO activity, FRAP value and TP content) were used to study the prolonged storage of novel apple cultivars resistant to several apple tree diseases (Re-apples). In period I, results of apples stored from September to November and from September to December were compared. In period II, results of apples stored from September to December and from September to April were compared. In period I, significant increase in the activity of peroxidase and polyphenoloxidase enzymes, slight increase in total phenol content and slight decrease in FRAP values were detected. In period II, the parameter values decreased. No direct correlations were found between the measured biochemical parameters and the keeping of quality during the prolonged storage, therefore additional comparative studies are needed.

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The efficacy of 1-MCP on apricots at different treatment temperatures and days after harvest during 6 weeks of storage at 1 °C was investigated. On the 1st, 3rd, or 5th day after harvest, fruit were treated with 1-MCP at 1 °C for 24 hours. In order to evaluate the effect of temperature, apricots were exposed to 1-MCP at 1, 10, and 20 °C (on the 1st day after harvest). 1-MCP application reduced the ethylene and CO2 production and delayed softening. Fruit treated on the 1st day after harvest presented the highest firmness at the end of the experiment. No significant effect of treatment temperatures on apricot quality was observed. The time period between harvest and 1-MCP application could be delayed until the 5th day after harvest. Results showed that 1-MCP extended the storage life and maintained the overall quality of apricot during storage and shelf-life.

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Abstract

This work aimed to evaluate the effect of ethylene treatment on ripening of 1-MCP treated pear after 6 months of cold storage. Pear treated with gaseous 1-MCP at 625–650 ppb for 24 h at 0 °C was stored at 0 °C for 6 months with normal air, and treated groups were exposed to 100 ppm ethylene at 20 °C for 24 h. After that, samples were kept at 0, 10, and 15 °C for 2 weeks. Stiffness, chlorophyll fluorescence, ethylene and CO2 production of fruit were investigated during 2 weeks. Application of ethylene resumed the ripening of pear after long term storage. The results showed that fruit treated with ethylene achieved more homogeneous surface colour in comparison with non ethylene treated pears. In addition, the ethylene and carbon dioxide production of ethylene treated pears had higher values than that of control. The ethylene treatment could accelerate the softening of pear. Temperature also has significant effect on ripening during storage. This study found that ethylene treatment could accelerate the normal ripening of 1-MCP treated pears.

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Postharvest quality changes of two pear and five sweet pepper varieties during cold storage (2±1 °C and 10±1 °C, respectively) and shelf-life (22±2 °C and 20±1 °C, respectively) by non-destructive optical methods (laser backscattering imaging, chlorophyll fluorescence analysis, surface colour measurement) and texture analysis methods (acoustic impulse-response technique, impact method) were determined and monitored. The rate of the change of ‘Conference’ pears’ Fv/Fm chlorophyll fluorescence parameter was lower than for ‘Bosc kobak’, referring to the cultivar characteristic and photosynthetically active chlorophyll content related maturity and colour change. Acoustic and impact stiffness decreased during shelf-life, referring clearly to temperature related textural change. Taking into account the seven different measuring wavelengths (650–1064 nm), laser scattering parameters showed significant and cultivar dependent changes versus time during cold storage and shelf-life. The used non-destructive methods were found to be suitable for objective sweet pepper quality determination. Cold storage combined shelf-life resulted in a relatively longer shelf-life, with a lower intensity and rate of quality decrease in time, based upon mass loss, stiffness, surface colour, and chlorophyll fluorescence changes. ‘Gigant’, ‘Carma’, and ‘Kárpia’ cultivars were found to be favourable, but ‘Kais’ and ‘Kun’ hot pepper samples were really sensitive to quality degradation.

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