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Aoweite 1-MCP On Apricot

Aoweite 1-MCP On Apricot

Apricot harvest and storage with 1-MCP Apricot fruits belong to the cultivars that are extremely sensitive to the content of endogenous and exogenous ethylene. The effect of ethylene accelerates maturation (as shown by softening and changing the color from green to yellow). Also ethylene can...

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Apricot harvest and storage with 1-MCP


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Apricot fruits belong to the cultivars that are extremely sensitive to the content of endogenous and exogenous ethylene. The effect of ethylene accelerates maturation (as shown by softening and changing the color from green to yellow). Also ethylene can stimulate the growth of fungi causing decay. Therefore, Aoweit 1-MCP, inhibiting active receptors reacting to ethylene, is extremely effective for prolongation of storage time of this fruit. But for the best efficiency the fruits of apricot should be collected in the optimum period of maturity. The date of harvest of apricots is determined by the change of the skin color of the fruit from green to yellow. The exact hue of the yellowish-green color depends on the variety. Apricots must be assembled, at the time when they are still solid because of their high susceptibility to the effects of strokes after softening. Most varieties of apricot soften very quickly, which makes them very sensitive to bruising and subsequent decay. The size of the fruits, and their shape is not as important as the absence of defects from bumps and decomposition. High consumer quality is achieved for fruits with high (10%) content of soluble substances and moderate acidity (0.7-1.0%).

The recommended temperature of storage of fruits of an apricot in a refrigerating chamber makes from -0.5 to +0.5 °C. In some cases, if there is a tendency to drilling the skin and pulp of fruits, experts advise to increase the storage temperature to +5-8 °C. However, at such temperature the shelf life of an apricot decreases, and it is better if it is possible to use the regulated gas atmosphere. American researchers indicate that the optimal content of oxygen in such conditions will be 2-3%, and on carbon dioxide this figure is the same. The use of ultra oxygen concentrations of less than 1% can lead to an increase in the taste of the fruits, and exceeding the concentration of carbon dioxide more than 5% leads to a loss of taste.

As for the humidity in the refrigeration chamber, the storage of apricots found that 90% of the relative humidity is the optimal value. However, due to evaporation of water apricots quickly lose moisture, so it is better to cover the container in which the apricots are stored, by plastic film. If to increase humidity in a chamber to 95%, there is an additional danger that fruits will be amazed by mould. It is especially important to consider this factor because the expected duration of storage of fruits of an apricot without processing makes two-three weeks, and at treatment by Aoweite 1-MCP more than 2 months.


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