6655

6206

كارشناسي ارشد

علوم باغباني

اصفهان: دانشگاه صنعتي اصهان، دانشكده كشاورزي

1390

دوازده، 54ص.: مصور، جدول، نمودار

ص.ع. به فارسي و انگليسي

علي اكبر رامين، فريبا اميني

محسن پيرمراديان

12/2/91

بهرام باني نسب، بهرام شريف نبي

1396/10/06

كتابنامه

كشاورزي

مهندسي كشاورزي

ID6206

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Effect of 1 Methylcyclopropene 1 MCP on Storage And Shelf life of Apple cv Golab Homa Etemadinasab h etemadinasab@ag iut ac ir 21 November 2011 Department of Horticultural Science Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisor Prof A A Ramin aa ramin@cc iut ac ir Dr F Amini f amini@araku ac irAbstractApple is one of the important fruit in Iran From the respiration and ethylene production view apple classifiedas a climacterics fruit Therefore any treatment can inhibite or prevent the action of ethylene could increasedthe post harvest storage span 1 Methylcyclopropane 1 MCP is one of the chemical witch is environmentalsave and use as a very small concentrations In this experiment the effects of 1 MCP at concentrations of 0 as a control 0 25 0 5 0 75 and 1 l l 1 were used in apple cv Golab Kohanz a land race fruits which iscultivated from long times ago in Iran In the experiment the effect of 1 MCP on the storage life 1 C andshelf life 20 C was studied After the 1 MCP treatments they were moved to cold room at 2 C and RH ofca 90 for 150 days Experiments were done at College of Agriculture Isfahan University of Technology Samples were removed from the cold room and analysis for physicochemical characteristics The study wasdone through the split plot in time within a complete randomized design in 4 replications The results of thestudy showed that the highest firmness and titratable acidity TA were seen in plants treated by1 MCP Golab Kohanz apples treated with 1 MCP improved total soluble solid compared to the control non treatedfruits In general 1 MCP treated apples delay ripening during storing in cold room and increased storage life Moreover the least of pH the ratio of TSS TA and percent weight loss occurred on apples treated with 1 MCP Apples treated with 0 75 and 1 ml L 1 1 MCP had most firmness compared to the control non treatedfruits The apples responded to 1 ml L 1 and 0 75 ml L 1 have indicated similar effect The result obtainedfrom the study over the effect of 1 MCP on the shelf life of Golab Kohanz apples in 20 C showed that thissubstances relatively positive effect on the preservation of fruit and it seems that 1 MCP is able to keep thequality of fruit over longer periods of time at shelf life temperature Golab Kohanz apples treated with 1 MCP showed improved fruit firmness titratable acidity TA and total soluble solid after 4 and 10 day at 20 C compared to the control non treated fruits Also treatment with 1 MCP significantly reduced pH and

علي اكبر رامين، فريبا اميني

محسن پيرمراديان

بهرام باني نسب، بهرام شريف نبي