EFFECTS OF 1-MCP ON PHYSICO-CHEMICAL CHANGES OF READY-TO-EAT DURIAN ‘MON-THONG’

Maintaining the postharvest quality of fresh-cut durian ‘Mon-Thong’ after processing through their markets is a major challenge facing ready-to-eat fruit.
The effect of 1-methylcyclopropene (1-MCP) concentrations was studied.
Durian pulp was fumigated with 0, 50, 100, 200 and 500 ppb of 1-MCP for 12 h at 20°C, thereafter the pulp was wrapped with PVC film (15 µm) and stored at 4°C. Durian pulp treated with 1-MCP at 50 ppb showed the most effective to delay the accumulation of CO₂ in package.
There was no difference in C₂H₄ in package.
At the first 8 days of storage, 1-MCP maintained higher firmness than untreated pulp, however 1-MCP treatment had no significant effect on firmness of ready-to-eat durian.
The reduction of starch content and the increase of soluble solids content were delayed in treated durian pulp.
Treatment of durian pulp with 1-MCP at all concentrations reduced the activity of lipoxygenase significantly resulting in delay of ripening.
However, 1-MCP had minimal effect on polygalacturonase and ß-galactosidase activities.

International Conference on Quality Management of Fresh Cut Produce

T. Sudto, A. Uthairatanakij

C₂H₄, CO₂, packaging, PVC wrap, lipoxygenase

https://doi.org/10.17660/ActaHortic.2007.746.38