Effect of fruit quality, ethylene evolution and storage in apple 'Tsugaru' as influenced by aminoethoxy-vinylglycine and several surfactants

Aminoethoxyvinylglycine과 몇몇 전착제의 처리가 '쓰가루' 사과의 품질, ethylene 발생 및 저장성에 미치는 효과

  • Kang, Chung-Kil (National Institute of Agricultural Science and Technology, RDA) ;
  • Jung, Jae-Hoon (College of Industrial Science, Kongju National University)
  • 강충길 (농촌진흥청 농업과학기술원 작물보호부 생리활성물질연구실) ;
  • 정재훈 (공주산업대학교 산업과학대학 원예학과)
  • Published : 2000.03.31

Abstract

This experiment was conducted to evaluate the effect of fruit quality, ethylene evoluoon and storage in apple 'Tsugaru' as influenced by aminoethoxyvinylglycine(AVG) and several surfactants. When treated with AVG+Silwet L-77, there were few significant differences in soluble solid and acidity as compared with control, but dichlorprop treatment significantly increased in soluble solid and decreased in acidity. Color development was decreased when treated with AVG+Silwet L-77. AVG+Silwet L-77 treatment decreased in ethylene evolution, and increased in storage. It can be concluded that fruit can be left in trees longer and still maintain storage, and more fruit is able to go to fresh market into long-term storage, which increase the market-ability of apple.