The effects of 1-Methylcyclopropane (1-MCP) treatment and modified atmosphere packaging on storage of ‘Fuerte’ avocado variety

Abstract

In this study, the effects of 1-Methylcyclopropane (1-MCP) application, modified atmosphere packaging (MAP) and MAP+1-MCP applications on the quality of 'Fuerte' avocados during storage were investigated. Untreated or treated fruits were stored at 6 °C and 85-90% relative humidity for 3 months in the cold storage. CO2 concentrations in the bag, weight loss, appearance, fruit flesh firmness, skin and flesh color, total soluble solid and titratable acidity contents, fruit juice pH value, oil and dry weight contents, fungal decay and physiological disorders were determined in fruit samples removed from cold room monthly during storage. In addition, the fruits removed from the store every month were kept at 20 °C and 70-75% relative humidity for 3 days for their shelf life. According to data, avocados, which untreated and treated with 1-MCP or MAP, had also only 2 months of storage life. Avocado fruits, which were applied MAP+1-MCP for local and distant markets, were successfully stored for 3 months at 6 C and 85-90% relative humidity with preserving their quality. Modified atmosphere storage and 1-MCP treatment had been successful. With the MAP+1-MCP application, the storage period of avocados was extended by 1 month to 3 months. The results show that MAP+1-MCP application will offer a practical way to extend the commercial life of avocados for long and high quality storage.

Keywords

• Avocado
• MAP
• 1-MCP
• storage
• shelf life

1-Methylcyclopropene (1-MCP) uygulaması ve modifiye atmosferde paketlemenin ‘Fuerte’ avokado çeşidinin muhafazasına etkileri

Öz

Bu çalışma ile ‘Fuerte’ avokadolarında 1-Metilsiklopropen (1-MCP) uygulaması, modifiye atmosferde paketleme (MAP) ve MAP+1-MCP uygulamalarının depolama sırasında kaliteye etkileri araştırılmıştır. Kontrol ve uygulama yapılan meyveler 3 ay süreyle 6 °C sıcaklık ve %85-90 oransal nemde depolanmış ve ayda bir depodan çıkarılan örneklerin torba içindeki CO2 konsantrasyonları, ağırlık kayıpları, görünüş, meyve eti sertliği, kabuk ve et rengi, suda çözünebilir toplam kuru madde ve titre edilebilir asit miktarları, meyve suyu pH değeri, yağ ve kuru madde miktarları, mantarsal ve fizyolojik bozulmalar belirlenmiştir. Ayrıca her ay depodan çıkarılan meyveler raf ömrü için 3 gün süreyle 20 °C sıcaklık ve %70-75 oransal nemde bekletilmiştir. Avokadolar 6 C’de %85-90 oransal nemde MAP veya 1-MCP uygulandıktan sonra muhafaza edildiğinde depolama süresi sadece 2 ay olarak saptanmıştır. Yerel ve uzak pazarlar için MAP+1-MCP uygulanan avokado meyveleri kalitesini koruyarak 6 C sıcaklık ve %85-90 oransal nemde 3 ay başarıyla muhafaza edilmişlerdir. MAP+1-MCP uygulaması başarılı olmuştur. MAP+1-MCP uygulamasıyla avokadoların depolama süresi 1 ay uzatılarak 3 aya çıkartılabilmiştir. Elde edilen sonuçlar uzun ve kaliteli bir depolama için MAP+1-MCP uygulamasının avokadoların ticari ömrünü uzatmak için pratik bir yol sunacağını göstermektedir.

Anahtar Kelimeler

• Avokado
• MAP
• 1-MCP
• muhafaza
• raf ömrü

Kaynakça

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