1-MCP (0.5–1 mL L−1)
may also be used in combination with low temperature and MA
to extend shelf-life, although some experiments suggests that the
returns may be limiting (Amodio et al., 2005; Cantwell et al., 2009)
and it may be best used when MA cannot be achieved. At the
point of sale, previously cold-stored fruit in MA or CA can be
exposed to ethylene (100 ppm) at room temperature to accelerate
ripening, since prompt ripening improves red-fruit sugar content
by reducing respiratory losses during reconditioning (Salunkhe
et al., 1974). Extensive research has led to the establishment of
guidelines for optimal postharvest storage of tomatoes for quality
(Suslow and Cantwell, 2009), but greater precision will always
be required and will be unique to each cultivar and to the nature
of the postharvest supply chain, and should maintain or increase
profitability.
1-MCP (0.5–1 mL L−1)
may also be used in combination with low temperature and MA
to extend shelf-life, although some experiments suggests that the
returns may be limiting (Amodio et al., 2005; Cantwell et al., 2009)
and it may be best used when MA cannot be achieved. At the
point of sale, previously cold-stored fruit in MA or CA can be
exposed to ethylene (100 ppm) at room temperature to accelerate
ripening, since prompt ripening improves red-fruit sugar content
by reducing respiratory losses during reconditioning (Salunkhe
et al., 1974). Extensive research has led to the establishment of
guidelines for optimal postharvest storage of tomatoes for quality
(Suslow and Cantwell, 2009), but greater precision will always
be required and will be unique to each cultivar and to the nature
of the postharvest supply chain, and should maintain or increase
profitability.
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