Uticaj 1-metilciklopropena (1-MCP) na čuvanje plodova kruške sorte 'Vilijamovka'

Abstract

Cilj ovog rada bio je ispitati uticaj tretmana 1-metilciklopropenom (1-MCP) na čuvanje i promjenu kvaliteta plodova kruške sorte 'Vilijamovka'. Plodovi kruške tretirani su sa 1-MCP (SmartfreshTM; 0,14% MCP) koncentracije625 ppb tokom 24 sata, a zatimuskladišteni tokom dva mjeseca na temperaturi od 4°C i uslovima od 90% relativne vlage zraka (NA hladnjača). Neki parametri kvaliteta, kao što su čvrstoća mesa ploda, sadržaj ukupno rastvorljive suhe tvari, sadržaj titracijskih kiselina i boja pokožice ploda (određena kolorimetrijski) su mjereni prije postharvest treatmana 1-MCP-om, kao i nakon skladištenja u trajanju od 60 dana. Dobijeni rezultati su pokazali da je tretman 1-MCP bio učinkovit na stepen omekšavanja plodova, povećanje sadržaja ukupno rastvorljive suhe tvari i smanjenje sadržaja titracijskih kiselina u plodu. 1-MCP nije imao značajan uticaj na promjenu boje pokožice ploda. Na osnovu dobijenih rezultata ovog istraživanja 1-MCP se može preporučiti kao potencijalno dobro sredstvo za odlaganje dozrijevanja i promjena u kvalitetu plodova kruške tokom 60 dana čuvanja u hladnjači.

The objective of this research was to investigate the effect oftreatment with 1-MCP on storage and fruit quality changes of'Williams' pear cultivar. Pear fruits were treated with 1- MCP (SmartfreshTM; 0.14% MCP) with concentration of 625 ppb for 24 hours and were stored for two months at 4°C temperature and 85–90% relative humidity conditions (NA storage room). Some quality parameters such as fruit firmness, total soluble solids, titratable acidity and fruit skin colour (alalyzed colorimetrically) were measured before postharvest treatment of 1-MCP and after storage period of 60 days. The obtained results indicated that 1- MCP treatment were effective on the rate of softening, increase of total soluble solids and decrease of titratable acids. 1-MCP did not influeced the change of fruit skin color. On the basis of obtained results in this study, 1-MCP could be recommended as a potential tool to delay ripening and enhance pear fruit quality during 60 days of cold storage.