Articles
Respiration rates and ethylene production of fresh-cut fruit and vegetables mixtures
Article number
1386_27
Pages
199 – 206
Language
English
Abstract
Fresh fruit and vegetables, such as, Jonagold apple, honeydew melon, red/yellow bell pepper, cucumber, daikon and radish, were minimally processed as fresh-cut snack pieces, and placed separately or as mixed samples in a facility to determine respiration rates and ethylene production.
Samples were treated with 1-MCP, before cutting. Jonagold apple slices were treated shortly with a vitamin C solution to prevent browning.
The experiments were carried out at 8°C for the first 2d of storage, and for the following 2-3 d at 20°C. 1-MCP treatment influenced the respiration of the tested fruit and vegetables differently.
No ethylene production was detected in fresh-cut control and treated daikon, radish and yellow bell pepper during the 4-d storage (2 d at 8°C, 2 d at 20°C). There were no differences in ethylene production between the treated and control fresh-cut honeydew melon.
No significant differences in weight loss were observed in 1-MCP treated and control fresh-cut fruit and vegetables.
Among four tested mixtures (B, C, D and E), no differences in respiration rate between 1-MCP treated and control of Mixture D were detected.
The respiration rates in 1-MCP treated Mixture C and Mixture E were lower than those in control, while the vitamin C treatment of apple slices in Mixture E had no effect on respiration.
The co-storage of ethylene sensitive cucumber with a climacteric apple in Mixture C, Mixture D and Mixture E was potentially a problem, but the unexpectedly low ethylene production in Mixtures C, D, and E, compared with the possible contribution from the single storage treatments in Experiment I, was not explainable. Mixture E (apple, cucumber and radish) was the best combination of fruit and vegetables and 1-MCP and vitamin C treatments benefited the mixture.
Further studies to optimise fresh-cut mixtures of fruit and vegetables are necessary.
Samples were treated with 1-MCP, before cutting. Jonagold apple slices were treated shortly with a vitamin C solution to prevent browning.
The experiments were carried out at 8°C for the first 2d of storage, and for the following 2-3 d at 20°C. 1-MCP treatment influenced the respiration of the tested fruit and vegetables differently.
No ethylene production was detected in fresh-cut control and treated daikon, radish and yellow bell pepper during the 4-d storage (2 d at 8°C, 2 d at 20°C). There were no differences in ethylene production between the treated and control fresh-cut honeydew melon.
No significant differences in weight loss were observed in 1-MCP treated and control fresh-cut fruit and vegetables.
Among four tested mixtures (B, C, D and E), no differences in respiration rate between 1-MCP treated and control of Mixture D were detected.
The respiration rates in 1-MCP treated Mixture C and Mixture E were lower than those in control, while the vitamin C treatment of apple slices in Mixture E had no effect on respiration.
The co-storage of ethylene sensitive cucumber with a climacteric apple in Mixture C, Mixture D and Mixture E was potentially a problem, but the unexpectedly low ethylene production in Mixtures C, D, and E, compared with the possible contribution from the single storage treatments in Experiment I, was not explainable. Mixture E (apple, cucumber and radish) was the best combination of fruit and vegetables and 1-MCP and vitamin C treatments benefited the mixture.
Further studies to optimise fresh-cut mixtures of fruit and vegetables are necessary.
Authors
H. Xuan
Keywords
cucumber, radish, daikon, honeydew, red bell pepper, yellow bell pepper, apple
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