Articles
EFFECT OF 1-METHYLCYCLOPROPENE APPLICATION PRIOR TO STORAGE ON FRESH-CUT KIWIFRUIT QUALITY
Article number
796_21
Pages
173 – 178
Language
English
Abstract
Kiwifruit is commercially important as fresh-cut.
The purpose of this work was to study the effect of 1-methylcyclopropene (1-MCP) applied after harvest, before storage, on the posterior behaviour of ripe fruit prepared as fresh-cut.
Harvested fruit where treated with 1 µl L-1 1-MCP for 20 hours at room temperature, then stored at 0°C. After 3 months, fruit were removed from storage, peeled and cut longitudinally in quarters, then stored at 2ºC for 8 days.
Measurements of flesh colour, firmness, soluble solids content (SSC), electrolyte leakage and ascorbic acid were performed after 0, 4 and 8 days.
Kiwifruit treated with 1-MCP showed higher firmness and lower a* value, electrolyte leakage and SSC than the control, after 3 months storage.
Values of a* and electrolyte leakage increased through fresh-cut storage and after 8 days differences between treatments become almost nil.
SSC did not change in fruit treated with 1-MCP, while it increased after 4 days and decreased on 8th day in the control.
Firmness decreased through fresh-cut storage, being higher in 1-MCP treated fruit than control except on 8th day.
Ascorbic acid which was higher in control, showed a higher decrease on those fruit and after 8 days was similar in both treatments.
Panellists did not find significant differences between treatments, except that 1-MCP treated fruit had better appearance.
The application of 1-MCP immediately after harvest showed beneficial effects in keeping kiwifruit quality during 3 months storage, and its effect lasted through shelf-life of those fruit when used as fresh-cut.
The purpose of this work was to study the effect of 1-methylcyclopropene (1-MCP) applied after harvest, before storage, on the posterior behaviour of ripe fruit prepared as fresh-cut.
Harvested fruit where treated with 1 µl L-1 1-MCP for 20 hours at room temperature, then stored at 0°C. After 3 months, fruit were removed from storage, peeled and cut longitudinally in quarters, then stored at 2ºC for 8 days.
Measurements of flesh colour, firmness, soluble solids content (SSC), electrolyte leakage and ascorbic acid were performed after 0, 4 and 8 days.
Kiwifruit treated with 1-MCP showed higher firmness and lower a* value, electrolyte leakage and SSC than the control, after 3 months storage.
Values of a* and electrolyte leakage increased through fresh-cut storage and after 8 days differences between treatments become almost nil.
SSC did not change in fruit treated with 1-MCP, while it increased after 4 days and decreased on 8th day in the control.
Firmness decreased through fresh-cut storage, being higher in 1-MCP treated fruit than control except on 8th day.
Ascorbic acid which was higher in control, showed a higher decrease on those fruit and after 8 days was similar in both treatments.
Panellists did not find significant differences between treatments, except that 1-MCP treated fruit had better appearance.
The application of 1-MCP immediately after harvest showed beneficial effects in keeping kiwifruit quality during 3 months storage, and its effect lasted through shelf-life of those fruit when used as fresh-cut.
Authors
M.D.C. Antunes, M.G. Miguel, S. Metelo, S. Dandlen, A. Cavaco
Keywords
1-MCP, taste quality, ascorbic acid
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