The Effects of 1-MCP Treatment on Colour and Quality Changes of Minimally Processing and Unprocessing Green Onions
Year 2007,
Volume: 44 Issue: 2, 107 - 118, 01.06.2007
Rezzan Kasım
M.ufuk Kasım
References
- Adamicki, F. 2004. Onion. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. DRAFT-revised April 2004, Ed. K.C.Gross, C.Y.Wang, M.Saltveit, Agricultural Handbook Number 66 http://usna.usda.gov/hb66/099onion. pdf
- Blankenship, S.M. and J.M. Dole. 2003. 1-Methylcyclopropene: a review. Post. Biol.Technol. 28: 1-25.
- Cantwell, M.I., G. Hong, and T.V. Suslow, 2001. Heat treatments control extension growth and enhance microbial disinfection of minimally processed green onions. HortScience 36(4):732-737.
- Fan, X., B.A. Niemira, and K.J.B.Sokorai. 2003. Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves. Journal of Food Science, 68(4):1478-1483.
- Hong, S.I. and D. Kim. 2004. Th effect of packaging treatment on the storage quality of minimally processed bunched onions. Internetional Journal of Food Science and Technology, 39:1033-1041.
- Kader, A.A., F.R. Kasmire, F.G. Mitchell, M.S. Reid, N.F. Sommer, J.F. Thompson. 1985. Postharvest technology of horticultural crops. Cooperative Extension University of California, Division of Agriculture and Natural Resources, Special Publication 3311, USA, 193p.
- Kasım, R. ve M.U. Kasım. 2007. Sebzelerde etilenin önemi ve 1-metilsiklopropen (1- MCP)’in kullanımı. OMU Zir.Fak.Dergisi, 22(2):227-231.
- Kim, H.Y., H. FENG, S.A. Toshkov. and X. Fan. 2005. Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions. Journal of Food Science 70(3):179-185.
- Lancaster, J.E., C.E. Lister, P.F. Reay, and C.M. Triggs. 1997 Influence of pigment composition on skin color in a wide range of fruit and vegetables. Journal of the American Society for Horticultural Science, 122(4): 594-598.
- Ma, S.J., Y.H. Zheng, S.F. Cao, N. Li, Z.F. Yang, and S.S. Tang. 2006. The effects of 1-methylcyclopene on shelf life and quality of three leafy vegetablesActa Horticulturae. 712. (Abstract)
- Makhlouf, J., C. Willemot, J. Arul, F. Cheour, F. Castaigne, A. Gosselin. 1991. Le role de l’ethylene dans la conservation et la regulation de la biosynthese de l’ethylene des florets de brocoli apres recolte. Effet de la temperature. J. Can Inst. Sci. Technol. 24: 42-47.
- Serek, M., E.C. Sisler, and M.S. Reid. 1994, Novel gaseous ethylene binding inhibitor prevents ethylene effects in potted floqerin plants. J. Am. Soc.Hort.Sci. 199: 1230-1233.
- Sisler, E.C., M. Serek, and E. Dupille. 1995. Comparison of cylopropene, 1- methylcyclopropene and 3,3-dimethylcyclopropene as ethylene antagonists in plants. Plants Growth Reg. 17: 1-6.
- Tay, S.L., and C.O. Perrera, 2004. Effect of 1-methycyclopropene treatment and edible coatings on the quality of minimally processed lettuce. J.Food Sci. 69: C131-C135.
- Tian, M.S., C.G. Downs, R.E. Lill, and G.A. King. 1994. A role for ethylene in the yellowing of broccoli after harvest. J. Am. Soc.Hort.Sci. 119: 276-281.
- Toivonen, P.M.A., and M. Sweney. 1998. Differences in chlorophyll loss at 13oC for two broccoli (Brassica oleracea L.) cultivars associated with antioxidant enzyme activities. J. Agric. Food. Chem. 46: 20-24.
- Watada, A.E. 1986. Effects of ethylene on the quality of fruits and vegetables. Food Technol. 40: 82-85.
- Watkins, C.B. 2006. The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables. Biotechnolology Advances. 24: 389-409.
1-MCP Uygulamasının Minimal İşlenmiş ve İşlenmemiş Taze Soğanlarda Renk ve Kalite Değişimi Üzerine Etkileri
Year 2007,
Volume: 44 Issue: 2, 107 - 118, 01.06.2007
Rezzan Kasım
M.ufuk Kasım
Abstract
Bu çalışmada 1-MCP uygulamasının minimal işlenmiş ve işlenmemiş yeşil soğanlarda depolama sırasındaki kalite kayıpları üzerine etkileri araştırılmıştır. 1MCP kaynağı olarak, 0.05 mg/L dozunda toz haldeki Smartfresh®’kullanılmıştır. 1MCP uygulanan örneklerin yarısı demetinde 10 adet soğan olacak şekilde PE ambalajlara yerleştirilmiş(K-M), diğer yarısı ise 10 cm uzunluğunda kesilerek köpük tabaklara yerleştirilerek streçle kaplanmıştır(Kt-M). 1-MCP uygulanmayan örneklerinde yarısı PE ambalajlara(K) ve köpük tabaklara(Kt) yerleştirilmiştir. Soğanlar 5±1°C sıcaklık ve %90-95 oransal nem içeren soğuk odalarda 14 gün depolanmış ve 7 günde bir kalite değerlendirilmesi yapılmıştır. 1-MCP uygulamasının soğanlarda yeşil rengin ve kalitenin korunmasında etkili olduğu; minimal işlemenin soğanları mekanik zararlardan koruduğu, ürünlerin daha sağlıklı kaldığı tespit edilmiştir
References
- Adamicki, F. 2004. Onion. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. DRAFT-revised April 2004, Ed. K.C.Gross, C.Y.Wang, M.Saltveit, Agricultural Handbook Number 66 http://usna.usda.gov/hb66/099onion. pdf
- Blankenship, S.M. and J.M. Dole. 2003. 1-Methylcyclopropene: a review. Post. Biol.Technol. 28: 1-25.
- Cantwell, M.I., G. Hong, and T.V. Suslow, 2001. Heat treatments control extension growth and enhance microbial disinfection of minimally processed green onions. HortScience 36(4):732-737.
- Fan, X., B.A. Niemira, and K.J.B.Sokorai. 2003. Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves. Journal of Food Science, 68(4):1478-1483.
- Hong, S.I. and D. Kim. 2004. Th effect of packaging treatment on the storage quality of minimally processed bunched onions. Internetional Journal of Food Science and Technology, 39:1033-1041.
- Kader, A.A., F.R. Kasmire, F.G. Mitchell, M.S. Reid, N.F. Sommer, J.F. Thompson. 1985. Postharvest technology of horticultural crops. Cooperative Extension University of California, Division of Agriculture and Natural Resources, Special Publication 3311, USA, 193p.
- Kasım, R. ve M.U. Kasım. 2007. Sebzelerde etilenin önemi ve 1-metilsiklopropen (1- MCP)’in kullanımı. OMU Zir.Fak.Dergisi, 22(2):227-231.
- Kim, H.Y., H. FENG, S.A. Toshkov. and X. Fan. 2005. Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions. Journal of Food Science 70(3):179-185.
- Lancaster, J.E., C.E. Lister, P.F. Reay, and C.M. Triggs. 1997 Influence of pigment composition on skin color in a wide range of fruit and vegetables. Journal of the American Society for Horticultural Science, 122(4): 594-598.
- Ma, S.J., Y.H. Zheng, S.F. Cao, N. Li, Z.F. Yang, and S.S. Tang. 2006. The effects of 1-methylcyclopene on shelf life and quality of three leafy vegetablesActa Horticulturae. 712. (Abstract)
- Makhlouf, J., C. Willemot, J. Arul, F. Cheour, F. Castaigne, A. Gosselin. 1991. Le role de l’ethylene dans la conservation et la regulation de la biosynthese de l’ethylene des florets de brocoli apres recolte. Effet de la temperature. J. Can Inst. Sci. Technol. 24: 42-47.
- Serek, M., E.C. Sisler, and M.S. Reid. 1994, Novel gaseous ethylene binding inhibitor prevents ethylene effects in potted floqerin plants. J. Am. Soc.Hort.Sci. 199: 1230-1233.
- Sisler, E.C., M. Serek, and E. Dupille. 1995. Comparison of cylopropene, 1- methylcyclopropene and 3,3-dimethylcyclopropene as ethylene antagonists in plants. Plants Growth Reg. 17: 1-6.
- Tay, S.L., and C.O. Perrera, 2004. Effect of 1-methycyclopropene treatment and edible coatings on the quality of minimally processed lettuce. J.Food Sci. 69: C131-C135.
- Tian, M.S., C.G. Downs, R.E. Lill, and G.A. King. 1994. A role for ethylene in the yellowing of broccoli after harvest. J. Am. Soc.Hort.Sci. 119: 276-281.
- Toivonen, P.M.A., and M. Sweney. 1998. Differences in chlorophyll loss at 13oC for two broccoli (Brassica oleracea L.) cultivars associated with antioxidant enzyme activities. J. Agric. Food. Chem. 46: 20-24.
- Watada, A.E. 1986. Effects of ethylene on the quality of fruits and vegetables. Food Technol. 40: 82-85.
- Watkins, C.B. 2006. The use of 1-methylcyclopropene (1-MCP) on fruits and vegetables. Biotechnolology Advances. 24: 389-409.