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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

Abstract

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

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.
There are 18 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Rezzan Kasım This is me

M.ufuk Kasım This is me

Publication Date June 1, 2007
Submission Date November 25, 2015
Published in Issue Year 2007 Volume: 44 Issue: 2

Cite

APA Kasım, R., & Kasım, M. (2007). 1-MCP Uygulamasının Minimal İşlenmiş ve İşlenmemiş Taze Soğanlarda Renk ve Kalite Değişimi Üzerine Etkileri. Journal of Agriculture Faculty of Ege University, 44(2), 107-118.

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