1 / 18

Zoran ILIĆ., Avital BEN-YOSEF., Yaccov PARTZELAN., Sharon ALKALAI-TUVIA and Elazar FALLIK

UTICAJ 1-METILCIKLOPROPENA (1-MCP) KAO TRETMAN PREDČUVANJA NA PROCES ZRENJA KOD PLODOVA PARADAJZA RAZLIČITE ZRELOSTI. Zoran ILIĆ., Avital BEN-YOSEF., Yaccov PARTZELAN., Sharon ALKALAI-TUVIA and Elazar FALLIK

tuvya
Download Presentation

Zoran ILIĆ., Avital BEN-YOSEF., Yaccov PARTZELAN., Sharon ALKALAI-TUVIA and Elazar FALLIK

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. UTICAJ 1-METILCIKLOPROPENA (1-MCP) KAO TRETMAN PREDČUVANJA NAPROCES ZRENJA KOD PLODOVA PARADAJZA RAZLIČITE ZRELOSTI Zoran ILIĆ., Avital BEN-YOSEF., Yaccov PARTZELAN., Sharon ALKALAI-TUVIA and Elazar FALLIK Faculty of Agriculture, Zubin Potok., Kosovska Mitrovica, SerbiaARO- Тhe Volcani Center, Postharvest Science of Fresh Produce,

  2. 1-MCP (1-methyilcyclopropene) as plant growth regulators : make advances in understanding the role of ethylene in plats. Role : Effects on ethylene inhibition. Non-toxic mode of action, negligble residue and active in very low concentrations. At standard temperature and pressure, 1-MCP is a gas with a molecular weight of 54 and a formula of C4H6. Effective concentrations from 2,5nl L-1 to 1µl L-1 mostly 300-900 ppb (nl L-1) Applied Temperature : 1-MCP is most commonly applied at 20-250C Time of duration : Treatment of 12-24 h were sufficient to achieve a full respons. Commertional application of 1-MCP to edible crops Under the trade name for edible products SmartFreshSM and for ornamentals EthylBlocSM 1-MCP was power that releases when mixed with water Method : Fumigant application, liquid spray application Place : Sealed container with plant material

  3. A variety of factors may need to be considered when using 1-MCP including: cultivar, developmental stage, time from harvest to treatment and multiple applications Treated 1-MCP may have a variety of effects : on respirations, ethylene production, volatile production, chlorofil degradation and other color changes, protein and membrane changes, softening, disorders and diseases, chilling injury, acidity and sugars, antioxidant activity etc. Food use registration for 1-MCP has been obtained in : Argentina, Australia, Austriji, Brazil, Canada, Chile, Kosta Rica, Guatemala i Honduras, Israel, Mexico, Netherlands, New Zealand, South Africa, UK i USA. Registration crops, which are specific to counties , include : apple, apricot, avokado, kiwifruit, mango, melon, nectarine, peach, pear, pepper, persimon, pineapple, plum, squash, tomato and tulip bulbs.

  4. Povrće, voće i ukrasno bilje kod kojih se primenjuju tretmani 1-MCP (Watkins and Miller., 2005)

  5. Paradajz cv.1402 iz plasteničke proizvodje (centralni dela Izraela) je ubiran u različitoj fazi zrelosti Mature green zelen namenjen dozrevanju MG, Light pink svetlo ružičast i Light red svetlo crven plod.

  6. Odabrani i očišćeni plodovi izloženi su u komorama dejstvu 1-MCP tretmana (300ppb), tokom 24časa na sobnoj temperaturi (20ºC). 1-MCP tretman je ostvaren kroz komercijalno sredstvo SmarthFreshTM (0,14% aktivne materije) rastvoren u vodi. Tretirani i kontrolni plodovi čuvani su na različitim temperaturama na 12ºC i 5ºC tokom 2 nedelje +4 dana na 20ºC (simulacija marketa).

  7. Određivanje boje u osnovi znači odbijanje svetlosti od površine ploda a detektuje se svetloreflesionim metrom (Minolta kolorimetar kao hue angleº), pri čemu vrednost nivoa obojenosti od 30-40 predstavlja zreo plod, 60-80 ružičast i preko 90 zelen za dozrevanje. Na kraju čuvanja određeni su parametri kvaliteta: sadržaj suve materije (refraktometrijski %), sadržaj karotenoida određivan je spektrofotometrijski prateći metodu (Vinokura i sar., 2006) a čvrstoća ploda nedestruktivnom metodom pomoću penetrometra (Jamaica type-02, MFG.CO, New Jork) pri čemu je plod mekan <35, čvrst 35-40N i vrlo čvrst preko 40N.

  8. Ukupna antioksidantna aktivnost (TAA) izražava se TEAC (trolox equivalent antioksidant capacity). Ovom metodom se određuju i hidrohilni (vitamin C) i lipofilni sadržaj (karotenoidi i vitamin E) zasnovani na ukupnom kapacitetu čišćenja radikala, i sposobnosti uklanjanja postojanog ABTS+ radikala (ABTS+) po metodi Vinokura i Rodova (2006).

  9. Praćeno je i zdravstveno stanje, odnosno registrovano je prisustvo bolesti (% zaraženih plodova Botrytisom, Alternariom i Rhizopusom). Alternaria Botrytis Antracnosa Chilling injury Određivanje ukusa- arome Istraživanja su obavljena u department of Postharvest Science and Fresh Produce, Volcani Center u Bet Daganu, Izrael.

  10. Effect of 1-MCP on diferent stage of tomato maturity after 2 week storage on 5ºC and 12ºC + 4days on 20ºC

  11. Mature green – zelen za dozrevanje 2 week on 5ºC and 12ºC (control or 1-MCP) + 4days on 20ºC

  12. Light pink – svetlo ružičast 2 week on 5ºC and 12ºC (control or 1-MCP) +4days on 20ºC

  13. Light red – svetlo crveni2 week on 5ºC and 12ºC (control or 1-MCP) + 4days on 20ºC

  14. Ukupna antioksidativna aktivnost - Total antioxidant activity (TAA) µmol TE/g fresh weigh

  15. Uticaj temperature čuvanja i primene 1-MCP na razvoj obojenosti plodova paradajza različite zrelosti Influence of stogare temperatures and 1-MCP on color development on different stagesof tomato maturity

  16. Content of carotenoides µg/g D.M. Sadržaj karotenoida mg/kg S.M.

  17. Quality atributes of tomato fruit after two weeks storage on 5ºC i 12ºC + 4 days on 20ºC -shelf life Odlike kvaliteta plodova paradajza nakon 2 nedelje čuvanja na 5ºC i 12ºC + 4 dana na 20ºC( shelf-life) * Decay - Bolesti ( Alteraria i Botrytis)

More Related