Articles
THE EFFECT OF 1-MCP APPLIED AT DIFFERENT HARVEST TIMES ON STORAGE ABILITY OF ‘HAYWARD’ KIWIFRUIT
Article number
1096_31
Pages
287 – 293
Language
English
Abstract
The minimization of flesh softening is an important issue for long-term Hayward kiwifruit storage mainly because it is highly sensitive to ethylene.
The 1-Methylcyclopropene (1-MCP) is an effective inhibitor of ethylene action.
The objective of this work was to find the effect of 1-MCP applied pre-storage at two harvest times on storage and shelf-life extension of kiwifruit.
The fruit were harvested with 6.5 and 9 °Brix, treated with 0.5 µl/L 1-MCP for 24 h and stored at 0°C. Kiwifruit were removed from 4, 10 and 20 weeks cold storage and then put in shelf-life at 20°C for 14 days.
Samples were analysed during shelf-life at 0, 4, 8 and 14 days.
Taste panels were performed at seven days shelf life.
The 1-MCP treatment did not influence colour (Lightness and a*), soluble solids content (ºBrix) and ascorbic acid content.
It was effective in reducing softening in kiwifruit harvested with 6.5 °Brix for short term storage, but better in 9 °Brix harvested kiwifruit for long term storage.
Fruit harvested with 9 °Brix showed higher ascorbic acid content and, when treated with 1-MCP, better taste panel evaluation.
Being the 9 °Brix harvested kiwifruit of better quality, the use of 1-MCP may be important for increasing their storage life.
The 1-Methylcyclopropene (1-MCP) is an effective inhibitor of ethylene action.
The objective of this work was to find the effect of 1-MCP applied pre-storage at two harvest times on storage and shelf-life extension of kiwifruit.
The fruit were harvested with 6.5 and 9 °Brix, treated with 0.5 µl/L 1-MCP for 24 h and stored at 0°C. Kiwifruit were removed from 4, 10 and 20 weeks cold storage and then put in shelf-life at 20°C for 14 days.
Samples were analysed during shelf-life at 0, 4, 8 and 14 days.
Taste panels were performed at seven days shelf life.
The 1-MCP treatment did not influence colour (Lightness and a*), soluble solids content (ºBrix) and ascorbic acid content.
It was effective in reducing softening in kiwifruit harvested with 6.5 °Brix for short term storage, but better in 9 °Brix harvested kiwifruit for long term storage.
Fruit harvested with 9 °Brix showed higher ascorbic acid content and, when treated with 1-MCP, better taste panel evaluation.
Being the 9 °Brix harvested kiwifruit of better quality, the use of 1-MCP may be important for increasing their storage life.
Publication
Authors
M.D.C. Antunes, M.G. Miguel, T. Panagopoulos
Keywords
quality, shelf life, firmness, taste panel, ascorbic acid
Online Articles (59)