ScholarLens Back to search
2009•Korean Journal of Agricultural ScienceRequires access

Effect of Postharvest Treatments on Fruit Quality of 'Hong Bak' Peach during Shelf Life

Jeong‐Seok Seo, Yong-Soo Hwang, Jong‐Pil Chun

Open publisher page 1 citations

Abstract

This study was conducted to investigate the effect of 1-MCP, market temperature and combination treatment of freshing agent with 1-MCP on fruit quality of 'Hong Bak' peach ( Prunus persica Batsch). The 1-MCP treatment at the rate of 1000ppb showed the best results in delaying the firmness loss and skin color development during shelf life without any detrimental effects on fruit quality. Moreover, positive effects of 1-MCP on fruit quality parameters were more significant in the fruits stored at 30℃ of high temperature shelf life than those of 20℃. The combination treatment of carbon ceramic with 1-MCP showed a beneficial effects including a prevention of firmness loss and maintaining external appearance during the five days of room temperature storage of 'Hong Bak' peach.

About this research paper

What this paper is about

This study was conducted to investigate the effect of 1-MCP, market temperature and combination treatment of freshing agent with 1-MCP on fruit quality of 'Hong Bak' peach ( Prunus persica Batsch). The 1-MCP treatment at the rate of 1000ppb showed the best results in delaying the firmness loss and skin color development during shelf life without any detrimental effects on fruit quality. Moreover, positive effects of 1-MCP on fruit quality parameters were more significant in the fruits stored at 30℃ of high temperature shelf life than those of 20℃. The combination treatment of carbon ceramic with 1-MCP showed a beneficial effects including a prevention of firmness loss and maintaining external appearance during the five days of room temperature storage of 'Hong Bak' peach.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

This study was conducted to investigate the effect of 1-MCP, market temperature and combination treatment of freshing agent with 1-MCP on fruit quality of 'Hong Bak' peach ( Prunus persica Batsch). The 1-MCP treatment at the rate of 1000ppb showed the best results in delaying the firmness loss and skin color development during shelf life without any detrimental effects on fruit quality. Moreover, positive effects of 1-MCP on fruit quality parameters were more significant in the fruits stored at 30℃ of high temperature shelf life than those of 20℃. The combination treatment of carbon ceramic with 1-MCP showed a beneficial effects including a prevention of firmness loss and maintaining external appearance during the five days of room temperature storage of 'Hong Bak' peach.

Key concepts: Shelf life, Postharvest, Prunus, Horticulture, Biology, Food science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of Postharvest Treatments on Fruit Quality of 'Hong Bak' Peach during Shelf Life — Research Paper | ScholarLens