tailieunhanh - Effects of 1-methylcyclopropene (1-MCP) treatment on antioxidant enzymes and fruit quality parameters of cold-stored baby squash

In this study, the effects of 1-methylcyclopropene (1-MCP) treatment on the antioxidant enzymes and fruit quality parameters of baby squash (Cucurbita pepo L., cv. Soleil F1 and İskender F1 ) during cold storage was investigated. After being freshly harvested, the İskender F1 (green-skinned) and Soleil F1 (yellow-skinned) baby squash were treated with 250 and 500 ppb concentrations of 1-MCP and stored at 10 °C for 14 days. The 250 ppb 1-MCP treatment suppressed the loss of total soluble solid, ascorbic acid, total phenolic, and total flavonoid contents during storage in the Soleil F1 squash. Similarly, the 250 ppb 1-MCP treatment delayed the loss of ascorbic acids and titratable acidity of İskender F1 squash. |