Araştırma, hünnap meyvesinin soğukta muhafaza süresince meyve kalitesi üzerine farklı
konsantrasyonlarda uygulanan 1-MCP’nin etkilerini (312.5, 625 ve 1000 nL L-1
) belirlemek
amacı ile yürütülmüştür. Meyveler, kabuk yüzeyinin yaklaşık %25’nin kırmızı rengi aldığı
olgunluk aşamasında hasat edilmiştir. Meyveler, 60 gün süresince, 0±0.5 °C ve %90±5
oransal nem koşullarında muhafaza edilmiştir. Kontrol meyveleri ile kıyaslandığında,
soğukta muhafaza süresince ağırlık ve sertlik kaybı, 1-MCP uygulamaları ile önemli
derecede geciktirilmiştir. 1-MCP, meyvelerin solunum hızını ve olgunluğunu yavaşlatmış,
meyve kabuğundaki renk değişimini geciktirmiştir. Soğukta muhafaza süresince 1-MCP
uygulamaları ile meyve olgunluğunun geciktirilmesine bağlı olarak, daha düşük SÇKM,
aksine daha yüksek titre edilebilir asitlik tespit edilmiştir. Meyvenin antioksidan içeriğine
önemli katkı sunan C vitamini, fenol bileşikler ve flavonoid içeriğinin, 1-MCP ile muamele
olmuş meyvelerde, kontrole kıyasla önemli derecede daha yüksek olduğu belirlenmiştir.
Sonuç olarak hünnap meyvesinin soğukta muhafaza süresince ağırlık kaybını geciktirmek ve
meyve kalitesini muhafaza etmek için 1-MCP’nin etkin bir araç olarak kullanılabileceği
ifade edilebilir.,The study was carried to determine the effects of 1-MCP (312.5, 625 and 1000 nL L-1)
applied at different concentrations on the fruit quality during the cold storage of jujube fruit.
Fruit were harvested at the maturity stage that approximately 25% of the skin surface
received a red color. Fruit were stored at 0 ± 0.5 ° C and 90 ± 5% relative humidity for 60
days. As compared to control, weight and firmness loss during cold storage were
significantly delayed with 1-MCP treatments. 1-MCP slowed the respiration rate and
maturity of the fruits, and delayed the skin coloration of the fruit. Due to the delay of fruit
maturity with 1-MCP treatments during cold storage, lower SSC, but higher titratable acidity
was determined. Vitamin C, phenolic compounds and flavonoid contents, which are
contribute to antioxidant content of fruits, were significantly higher in fruits treated with 1-
MCP compared to control. As a result, it can be stated that 1-MCP can be used as an
effective tool to delay weight loss during the cold storage period and to maintain fruit
quality.
The study was carried to determine the effects of 1-MCP (312.5, 625 and 1000 nL L-1)
applied at different concentrations on the fruit quality during the cold storage of jujube fruit.
Fruit were harvested at the maturity stage that approximately 25% of the skin surface
received a red color. Fruit were stored at 0 ± 0.5 ° C and 90 ± 5% relative humidity for 60
days. As compared to control, weight and firmness loss during cold storage were
significantly delayed with 1-MCP treatments. 1-MCP slowed the respiration rate and
maturity of the fruits, and delayed the skin coloration of the fruit. Due to the delay of fruit
maturity with 1-MCP treatments during cold storage, lower SSC, but higher titratable acidity
was determined. Vitamin C, phenolic compounds and flavonoid contents, which are
contribute to antioxidant content of fruits, were significantly higher in fruits treated with 1-
MCP compared to control. As a result, it can be stated that 1-MCP can be used as an
effective tool to delay weight loss during the cold storage period and to maintain fruit
quality.
