Response of 1-methylcyclopropene treated "granny smith" apple fruit to air and controlled atmosphere storage conditions

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dc.contributor.authorÇavuşoğlu, Şeyda
dc.contributor.buuauthorAkbudak, Bülent
dc.contributor.buuauthorÖzer, Mecit Hakan
dc.contributor.buuauthorErtürk, Ümran
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.contributor.researcheridAAG-7343-2021tr_TR
dc.contributor.researcheridAAH-4101-2021tr_TR
dc.contributor.scopusid56253171700tr_TR
dc.contributor.scopusid55412519000tr_TR
dc.contributor.scopusid7801661220tr_TR
dc.date.accessioned2021-12-17T11:11:45Z
dc.date.available2021-12-17T11:11:45Z
dc.date.issued2009-02
dc.description.abstractIn the study, the efficacy of 1-Methylcyclopropene (1-MCP) on the quality of apples cv. "Granny Smith" was examined. Fruits were stored for 120 and 180 days at 0 +/- 0.5C and 90 +/- 5% relative humidity (RH) under normal (NA) and controlled atmosphere (CA), and samples taken at 120 and 180 days of storage were kept at 20 +/- 2C and 60 +/- 5% RH for 7 days. Weight loss was higher in fruits stored under NA. The lowest respiration rates were in CA while the highest rates were found in NA-stored fruits without pretreated. 1-MCP + CA reduced the internal ethylene concentration from 10.63 mu L/L to 0.60 mu L. The incidence and severity of superficial scald was 68.10 and 77.00% in fruits stored in NA. 1-MCP consistently suppressed the expression of superficial scald. 1-MCP maintained the quality fruit kept in CA and NA environments to a higher degree than nontreated apples over a 180-day storage period. The results indicated that cv. "Granny Smith" could be stored successfully under 1-MCP + CA conditions and that 1-MCP + NA may be a viable alternative to CA for optimal eating quality.en_US
dc.identifier.citationAkbudak, B. vd. (2009). "Response of 1-methylcyclopropene treated "granny smith" apple fruit to air and controlled atmosphere storage conditions". Journal of Food Quality, 32(1), 18-33.en_US
dc.identifier.endpage33tr_TR
dc.identifier.issn0146-9428
dc.identifier.issue1tr_TR
dc.identifier.scopus2-s2.0-60649112860tr_TR
dc.identifier.startpage18tr_TR
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2008.00233.x
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2008.00233.x
dc.identifier.urihttp://hdl.handle.net/11452/23367
dc.identifier.volume32tr_TR
dc.identifier.wos000263464400002tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWiley Hindawien_US
dc.relation.collaborationYurt içitr_TR
dc.relation.journalJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSuperficial scald developmenten_US
dc.subjectGolden-delicious applesen_US
dc.subjectLow-oxygen stressen_US
dc.subjectAlpha-farneseneen_US
dc.subject1-mcpen_US
dc.subjectTemperatureen_US
dc.subjectCultivarsen_US
dc.subjectQualityen_US
dc.subjectHeaten_US
dc.subjectFood science & technologyen_US
dc.subjectMalus x domesticaen_US
dc.subject.scopusControlled Atmosphere Storage; 1-Methylcyclopropene; Protective Atmospheresen_US
dc.subject.wosFood science & technologyen_US
dc.titleResponse of 1-methylcyclopropene treated "granny smith" apple fruit to air and controlled atmosphere storage conditionsen_US
dc.typeArticle
dc.wos.quartileQ3en_US

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