A RESEARCH ON THE EFFECTS OF METHYL JASMONATE, SALİCYLİC ACİD AND 1-METHYLCİCLOPROPENE ON STORAGE LİFE OF ‘EXTREME SUNNY’ AND ‘EXTREME GLOBE 563’ NECTARİNE FRUİTS
Project no. 1023 · Status: Kapanmış · 2016
Summary
The aim of this study is to determine the effects of methyl jasmonate (MeJA), salicylic acid (SA) and 1-methylciclopropene (1-MCP) on storage life of ‘Extreme Sunny’ and ‘Extreme Globe 563’ nectarine varieties. Applications were done as dipping into 0.2 mM MeJA and 2 mM SA solutions for 2 minutes. Fruits immersed in water are considered as controls. After drying process cpmpleted, fruits placed into modified athmosphere packages and half of them treated with 625 ppb 1-MCP for 24 hours. MA packages sealed with plastic clips after treatments anf fruits stored at 0°C and %90-95 RH conditions for 8 weeks. Quality attiributes of nectarine fruits determined before the stoge and 2 weeks intervals after by placing the open packages in shelf life conditions for two days. Individual and combined effects of MeJA, SA and 1-MCP were found significantly effective on preserving the fruit quality. Among these applications, especially 1-MCP have been effective in preserving the fruit flesh hardness of nectarines, while MeJA applications have been effective in maintaining quality by limiting the loss of total phenolics. Results showed that ‘Extreme Sunny’ and ‘Extreme Globe (563)’ nectarine varieties can be successfully stored for 56 days + 2 days of shelf life by MeJA+1-MCP and SA+1-MCP combinations.