1-Methylcyclopropene treatment alters fruit quality attributes and targeted metabolites in ‘Wonhwang’ pears during shelf life
DC Field | Value | Language |
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dc.contributor.author | Lwin, Hnin Phyu | - |
dc.contributor.author | Choi, Jin-Ho | - |
dc.contributor.author | Chun, Jong-Pil | - |
dc.contributor.author | Watkins, Christopher B. | - |
dc.contributor.author | Lee, Jinwook | - |
dc.date.accessioned | 2021-11-24T02:40:16Z | - |
dc.date.available | 2021-11-24T02:40:16Z | - |
dc.date.issued | 2021-06 | - |
dc.identifier.issn | 0304-4238 | - |
dc.identifier.issn | 1879-1018 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/51793 | - |
dc.description.abstract | ‘Wonhwang’ pears are susceptible to the development of cortex and core browning after harvest. The effects of 1 μL L−1 1-methylcyclopropene (1-MCP) treatment on fruit quality, internal browning incidence, and targeted metabolites were evaluated in fruit stored at 25 °C for up to 30 d. Flesh firmness was higher in 1-MCP-treated fruit than in untreated fruit during storage; however, shrivelling increased in response to 1-MCP treatment. 1-MCP treatment delayed the changes in colour variables in core tissues but not in peel and cortex tissues, delayed cortex and core browning, and increased shrivelling. 1-MCP-treated fruit had higher sucrose, dehydroascorbic acid, alanine, threonine, and γ-aminobutyric acid contents and lower fructose and glucose contents than untreated fruit. The effects of 1-MCP on the physiological and metabolomic responses of fruit were detected using heatmap matrixes and by principal component analysis. © 2021 Elsevier B.V. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Elsevier B.V. | - |
dc.title | 1-Methylcyclopropene treatment alters fruit quality attributes and targeted metabolites in ‘Wonhwang’ pears during shelf life | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.scienta.2021.110125 | - |
dc.identifier.bibliographicCitation | Scientia Horticulturae, v.284 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000654030700012 | - |
dc.identifier.scopusid | 2-s2.0-85103336286 | - |
dc.citation.title | Scientia Horticulturae | - |
dc.citation.volume | 284 | - |
dc.type.docType | Article; Early Access | - |
dc.publisher.location | 네델란드 | - |
dc.subject.keywordAuthor | Ascorbic acid | - |
dc.subject.keywordAuthor | Colour variables | - |
dc.subject.keywordAuthor | Flesh firmness | - |
dc.subject.keywordAuthor | Free amino acids | - |
dc.subject.keywordAuthor | Internal browning incidence | - |
dc.subject.keywordAuthor | Soluble carbohydrates | - |
dc.subject.keywordPlus | ASCORBIC-ACID | - |
dc.subject.keywordPlus | ANTIOXIDANT METABOLISM | - |
dc.subject.keywordPlus | STORAGE-TEMPERATURE | - |
dc.subject.keywordPlus | VOLATILE COMPOUNDS | - |
dc.subject.keywordPlus | BROWNING DISORDER | - |
dc.subject.keywordPlus | BRAEBURN APPLES | - |
dc.subject.keywordPlus | 1-MCP TREATMENT | - |
dc.subject.keywordPlus | CORE BREAKDOWN | - |
dc.subject.keywordPlus | EMPIRE APPLES | - |
dc.subject.keywordPlus | TISSUE | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalWebOfScienceCategory | Horticulture | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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