| Abstract |
'Nagano' paprika fruit were harversted at 70% red color developed stage and treated with 1-methylcyclopropene (1-MCP) at 0.9 ppm at 24℃ for 20hrs and 1.0 ppm at 8℃ for 20hrs. Fruits packed with carton box (commercial size) and O2 permeability film 920,000 cc/m2·day·atm), MA condition and stored at 8℃ for 28 days(box) and 40 days(film) with 90 ± 5% relative humidity. The fresh weight loss of paprika was less than 0.8% in MA condition storage, but in the carton box storage, showed 5-6% in all treatments. In carton box storage, paprika treated 1-MCP 1.0 ppm/8℃ showed lower fresh weight loss than other treatments. The ethylene production of paprika treated 1-MCP delayed for 3 days compared with control on the early storage period, however, as storage period progressed, the ethylene production rate was rapidly increased in 1-MCP 0.9 ppm/24℃ treatment. In MA condition, the ethylene concentration of 1-MCP treated paprika showed lower than control during the storage periods even though there was no significant difference. The 0.9 ppm/24℃ treated paprika was rapidly increased color development in carton box on the early storage period, but showed lower a*/b* value than control at 28th day of storage. In MA storage, a*/b*value of paprika treated 1-MCP 1.0 ppm/8℃ developed less than the other treatments at 40th day of storage. The shelf life was prolonged for 2 days in 1-MCP treatment in carton box storage, but in MA condition, there was not any significant difference between 1-MCP treatments and control in shelf life. The soluble solid contents of paprikas were not affected by 1-MCP treatment in carton box storage and MA storage. The firmness maintained higher in 1.0 ppm/8℃treatment than the other treatments in MA condition, however, there was no significant difference. Therefore, 1-MCP treatments might extend the paprika shelf life slightly in short term storage in carton box storage, but these treatments could not affect the shelf life of paprika in long term storage in MA condition.
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6-강호민(최종).pdf
