UTICAJ 1-METILCIKLOPROPENA UTICAJ 1-METILCIKLOPROPENA (1-MCP) KAO TRETMAN (1-MCP) KAO TRETMAN

PREDČUVANJA NAPREDČUVANJA NAPROCES ZRENJA KOD PLODOVA PROCES ZRENJA KOD PLODOVA

PARADAJZA RAZLIČITE ZRELOSTIPARADAJZA RAZLIČITE ZRELOSTIZoran ILIĆ., Avital BEN-YOSEF., Yaccov Zoran ILIĆ., Avital BEN-YOSEF., Yaccov

PARTZELAN., Sharon ALKALAI-TUVIA and Elazar PARTZELAN., Sharon ALKALAI-TUVIA and Elazar FALLIK FALLIK

Faculty of Agriculture, Zubin Potok., Kosovska Mitrovica, Faculty of Agriculture, Zubin Potok., Kosovska Mitrovica, SerbiaSerbia

ARO- ARO- ТТhe Volcani Center, Postharvest Science of Fresh he Volcani Center, Postharvest Science of Fresh Produce,Produce,

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 20-250CTime 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 EthylBlocSM1-MCP was power that releases when mixed with water

Method : Fumigant application, liquid spray application

Place : Sealed container with plant material

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.

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

Fruit -Voće Vegetables-Povrće Fresh cut Sveže rezanovoće i povrće

Cut FlowersPot flowers

Bulbs Ukrasno

bilje

ClimactericClimacteric Non-Non-climacterclimactericic

Klimakterično

Neklimakterično

Klimakterično Neklimakterično

JabukaKajsijaAvokadoBananaBorovnicaSmokvaKiwiBreskvaNektarina KruškaŠljivaKakiMango Papaja

Jagoda VišnjaAnanasNarandža Grejpfrut

Dinja Paradajz

LubenicaPaprikaBrokolaKineski kupusSalataKorijanderPeršunMrkvaKrompir

JabukaKiwiAnanasSalataBrokolaParadajz

Rezano cveće (preko 30 vrsta)Saksijsko cveće23 vrste Lukovice Lale

Paradajz cv.1402 iz plasteničke proizvodje (centralni dela Izraela) je ubiran u različitoj fazi zrelosti

Mature green zelen namenjen dozrevanju MG,

Light pinksvetlo ružičast i

Light redsvetlo crven plod.

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).

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.

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).

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.

Effect of 1-MCP on diferent stage of Effect of 1-MCP on diferent stage of tomato maturity tomato maturity

after 2 week storage on 5after 2 week storage on 5ººC and 12C and 12ººC + C + 4days on 204days on 20ººCC

Mature green – zelen za Mature green – zelen za dozrevanje 2 week dozrevanje 2 week on 5on 5ººC and 12C and 12ººC (control or 1-MCP) + 4days C (control or 1-MCP) + 4days on 20on 20ººCC

Light pink – svetlo ružičast Light pink – svetlo ružičast 2 week on 52 week on 5ººC and 12C and 12ººC (control or 1-MCP) C (control or 1-MCP) +4days on 20+4days on 20ººCC

Light red – svetlo crveniLight red – svetlo crveni2 week on 52 week on 5ººC and 12C and 12ººC (control or 1-MCP) + C (control or 1-MCP) +

4days on 204days on 20ººCC

Ukupna antioksidativna aktivnostTotal antioxidant activity (TAA)

µmol TE/g fresh weigh

Lipophylic Hydrophylic Total

Start T0 TE TEAC TE TEAC TEAC

Mature green - MG 0,019 0.31 0,15 1,74 2,05

Light pink - LG 0,032 0,48 0,15 1,77 2,25

Light red - LR 0,051 0,72 0,15 1,80 2,52

After 2 week storage on 50C

Mature green 0,06 0,59 0,18 2,2 2,79

Light pink 0,09 1,36 0,15 1,78 2,58

Light pink +1-MCP 0,07 1,20 0,15 1,77 2,53

After 2 weeks storage on 120C

Mature green 0,07 0,88 0,19 2,27 3,15

Mature green +1-MCP 0,02 0,33 0,18 2,19 2,53

Light pink 0,14 1,72 0,12 1,72 3,45

Light pink +1-MCP 0,06 0,90 0,15 1,76 2,33

Ukupna antioksidativna aktivnost - Total antioxidant activity (TAA)

µmol TE/g fresh weigh After 2 weeks on 5º C+ 4day on 20C (shelf life)

Lipophilic Hidrophylic Total

Mature green TE0,07

TEAC0,94

TE0,13

TEAC1,53

TEAC2,48

Mature green +1-MCP 0,04 0,60 0,15 1,76 2,31

Light pink 0,06 0,96 0,13 1,53 2,50

Light pink +1-MCP 0,04 0,59 0,13 1,53 2,12

Light red 0,10 1,31 0,15 1,77 2,62

Light red + 1-MCP 0,06 0,82 0,13 1,56 2,37

After 2 weeks on 120C + 4day on 200C (shelf life)

Mature green 0,08 1,14 0,12 1,49 2,63

Mature green +1-MCP 0,04 0,74 0,12 1,56 2,23

Light pink 0,12 1,68 0,14 1,72 3,44

Light pink +1-MCP 0,06 1,33 0,13 1,62 2,46

Light red 0,10 1,52 0,15 1,74 3,26

Light red + 1-MCP 0,10 1,25 0,15 1,73 2,93

Stage of maturity

Faze zrenja

Start

After 2 weeks Posle 14 dana čuvanja

After 2 weeks + 4day on 20C Posle 14 dana + 4dana 200C

50C 120C 50C 120C

Control

1-MCP Control 1-MCP Kontrol 1-MCP Kontrol 1-MCP

MaturegreenZelen za dozrevanje

100 54 72 39 53 42 56 38 42

Light pinkRužičast

84 50 59 41 46 42 51 39 41

Light red Crven

62 48 53 40 44 42 47 40 41

Uticaj temperature čuvanja i primene 1-MCP na razvoj obojenosti plodova paradajza različite zrelostiInfluence of stogare temperatures and 1-MCP on color development on different stages of tomato maturity

Stage of maturityFaze zrenja

Start After 14 daysPosle 14 dana čuvanja-

After 14 days + 4days 200C -shelf-lifePosle 14 dana + 4dana 200C -shelf-life

50C 120C 50C 120C

Control 1-MCP Control 1-MCP Control 1-MCP Control 1-MCP

Mature greenZelen za dozr

11,5 25,0 17,3 25,0 14,7 60,2 32,0 87,7 53,1

Light Pink Svetlo ružičast

25,0 34,6 32,6 67,2 64,0 67,2 55,1 77,4 57,6

Light red Svetlo crven

47,4 64,0 57,6 73,6 70,4 70,4 64,0 80,0 73,6

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

Tretmani TSSURM%

Firmness Čvrstoća

N

Decay *

Bolesti %Defects

Nedostaci Z. kragna %

General apperiance

Ukupni dojam(1-5)

Chilling injuryOšteć.

nisк.temp. %

1-MCP

50C svelo crven 4.5 35-42 5 40 3.0 -

120C svetlo crven 4.5 28-36 10 35 2.5 -

50C svetlo ružičast 4.5 40-46 50 3.0 -

120C svetlo ružičast 4.3 35-40 - 5 3.5 -

50C zelen za dozr. 4.3 40-50 - 70 2.0 -

120C zelen za dozr. 4.4 40-45 - 0 4.0 -

Control

50C svetlo crven 4.4 30-38 30 40 1.75 -

120C svetlo crven 4.5 25-30 40 20 1,5 -

50C svetlo ružičast 4.4 35-40 0 8 3.5 -

120C svetlo ružičast 4.2 28-36 5 - 2,5 -

50C zelen za dozr. 4.3 40-50 5 - 4.0 -

120C zelen za dozr. 4.2 35-42 5 - 4.0 -

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)