Articles
COMBINED EFFECTS OF 1-METHYLCYCLOPROPENE (1-MCP) TREATMENT AND MA PACKAGING ON QUALITY OF STORED APPLES
Article number
768_2
Pages
33 – 40
Language
English
Abstract
The effects of 1-MCP on Bramleys Seedling apples (Malus × domestica) stored in modified atmosphere packaging (MAP) were examined.
Half of the apples were treated with 626 ppb 1-MCP for 24h at 20°C after harvest.
Apples treated with 1-MCP and untreated fruits were packed in MAP films with different permeabilities or left unpackaged and held in air at 3°C, or in CA stores (8-10% CO2, 13-11% O2, 95% RH at 3.5-4.5°C). Every 14 days, for up to 32 weeks, fruit were removed and examined for colour, weight loss, flesh firmness, titratable acidity, soluble solids, tannins, internal C2H4, CO2 and O2. 1-MCP-treated fruit in the best MA packaging held at 3°C remained firm and crisp, retaining their characteristic acid flavour, with non-greasy green skin through 28 weeks.
After storage 1-MCP treated fruit were significantly firmer than untreated fruit in packaging, while unpackaged treated and control fruit were less firm.
Titratable acidity was significantly higher in 1-MCP treated fruit from all treatments; however, there were no significant effects on soluble solids, or tannins.
Weight loss and ethylene concentrations were consistently higher in control than in treated fruit. 1-MCP had positive effects on quality and storage life of Bramleys Seedling apples in MA packaging, resulting in treated packaged fruit at 3°C being superior to CA stored fruit after 20 weeks.
Half of the apples were treated with 626 ppb 1-MCP for 24h at 20°C after harvest.
Apples treated with 1-MCP and untreated fruits were packed in MAP films with different permeabilities or left unpackaged and held in air at 3°C, or in CA stores (8-10% CO2, 13-11% O2, 95% RH at 3.5-4.5°C). Every 14 days, for up to 32 weeks, fruit were removed and examined for colour, weight loss, flesh firmness, titratable acidity, soluble solids, tannins, internal C2H4, CO2 and O2. 1-MCP-treated fruit in the best MA packaging held at 3°C remained firm and crisp, retaining their characteristic acid flavour, with non-greasy green skin through 28 weeks.
After storage 1-MCP treated fruit were significantly firmer than untreated fruit in packaging, while unpackaged treated and control fruit were less firm.
Titratable acidity was significantly higher in 1-MCP treated fruit from all treatments; however, there were no significant effects on soluble solids, or tannins.
Weight loss and ethylene concentrations were consistently higher in control than in treated fruit. 1-MCP had positive effects on quality and storage life of Bramleys Seedling apples in MA packaging, resulting in treated packaged fruit at 3°C being superior to CA stored fruit after 20 weeks.
Authors
N. Zangeneh, M.J. Hennerty
Keywords
fruit storage, ripening, ethylene, respiration, gas exchange
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