Articles
EFFECT OF POSTHARVEST 1-MCP TREATMENT ON SHELF-LIFE OF FRESH-CUT ‘ROJO BRILLANTE’ PERSIMMONS DIPPED IN ANTIOXIDANTS
Article number
1071_44
Pages
349 – 354
Language
English
Abstract
Rojo Brillante persimmon fruit has expanded greatly due to the application of technologies to remove astringency that improves commercialization and transport, maintaining a firm consistency.
This allows its commercialization as a fresh-cut commodity; however, the shelf life of minimally processed persimmon is limited due to enzymatic browning and softening.
The use of 1-MCP in postharvest is becoming a common technology to prolong the storage time and extend the campaign of persimmons.
Thus, the aim of this work was to study the effect of processing on 1-MCP treated persimmon fruit stored at 1°C. Persimmon fruit were treated with 600 ppm of 1-MCP and stored at 1°C up to 60 days.
Untreated fruit was also stored as control.
Every 15 days, the astringency of the fruit was removed and cut in slices.
Samples treated and untreated with 1-MCP were dipped in an antioxidant solution of 1% citric acid + 1% CaCl2 or water, as control.
Persimmon slices were packed under normal atmosphere and stored at 5°C for 9 days.
Color, firmness and visual quality were measured during storage.
Initial L* values decreased with storage at 1°C. L* and a* values of fresh-cut persimmons decreased and increased, respectively, during storage at 5°C, indicating surface browning.
Antioxidant application significantly reduced browning; whereas, 1-MCP had no effect on color of fresh-cut tissue.
Fruit firmness decreased during storage at 1°C, but 1-MCP reduced firmness loss significantly.
The application of 1-MCP at harvest allowed to process Rojo Brillante persimmon after 45 days of storage at 1°C. The persimmon slices dipped in the antioxidant solution were evaluated above the limit of marketability after 9 days of storage at 5°C.
This allows its commercialization as a fresh-cut commodity; however, the shelf life of minimally processed persimmon is limited due to enzymatic browning and softening.
The use of 1-MCP in postharvest is becoming a common technology to prolong the storage time and extend the campaign of persimmons.
Thus, the aim of this work was to study the effect of processing on 1-MCP treated persimmon fruit stored at 1°C. Persimmon fruit were treated with 600 ppm of 1-MCP and stored at 1°C up to 60 days.
Untreated fruit was also stored as control.
Every 15 days, the astringency of the fruit was removed and cut in slices.
Samples treated and untreated with 1-MCP were dipped in an antioxidant solution of 1% citric acid + 1% CaCl2 or water, as control.
Persimmon slices were packed under normal atmosphere and stored at 5°C for 9 days.
Color, firmness and visual quality were measured during storage.
Initial L* values decreased with storage at 1°C. L* and a* values of fresh-cut persimmons decreased and increased, respectively, during storage at 5°C, indicating surface browning.
Antioxidant application significantly reduced browning; whereas, 1-MCP had no effect on color of fresh-cut tissue.
Fruit firmness decreased during storage at 1°C, but 1-MCP reduced firmness loss significantly.
The application of 1-MCP at harvest allowed to process Rojo Brillante persimmon after 45 days of storage at 1°C. The persimmon slices dipped in the antioxidant solution were evaluated above the limit of marketability after 9 days of storage at 5°C.
Authors
E. Sanchís, C. Ghidelli , M.B. Pérez-Gago, M. Mateos
Keywords
antioxidants, controlled atmosphere, 1-methylcyclopropene, enzymatic browning, firmness, minimally processed persimmon
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