Influence of 1-Methylcyclopropene (1-MCP) on Postharvest Storage Quality in Green Bell Pepper Fruit |
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Authors: | Zoran S. Ili? Radmila Trajkovi? Yaacov Perzelan Sharon Alkalai-Tuvia Elazar Fallik |
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Affiliation: | 1. Faculty of Agriculture Pri?tina-Le?ak, Kopaoni?ka bb., 38219, Le?ak, Serbia 2. Faculty of Mathematics and Science, Department of Biology, 38220, Kos, Mitrovica, Serbia 3. ARO-The Volcani Center, Department of Postharvest Science of Fresh Produce, P.O. Box?6, Bet Dagan, 50250, Israel
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Abstract: | The goal of this research was to evaluate the efficiency of 1-methylcyclopropene (1-MCP) on maintaining the quality parameters and antioxidant activity of bell pepper cv. Selika (an original red cultivar) and cv. H1530 (??ever-green?? line) after 18?days storage at 7°C and 3?days at 20°C. Fruits were harvested at green color, from a commercial shade net house in the desert region in Israel. In both cultivars, 600?nL?L?1 1-MCP reduced weight loss and maintained firmness more than control or 900?nL?L?1 1-MCP. Overall, 1-MCP treatment had a pronounced effect on delaying ripening processes as shown by inhibiting color changes, decreasing decay, and maintaining quality of non-climacteric green pepper fruit. 1-MCP treatment reduced the lipophilic antioxidant activity of this fruit, but the hydrophilic antioxidant activity remained similar to that observed at harvest. |
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