1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality

Six different experiments were conducted to give some practical recommendation to apply 1-MCP during the postharvest handling chain of arazá fruit ( Eugenia stipitata McVaugh). Fruit were harvested in three stages of maturity (mature-green primarily, turning and mature) and treated for 1 to 12 h wit...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2011, Vol.44 (1), p.250-255
Main Authors: Carrillo, M.P., Hernández, M.S., Barrera, J., Martínez, O., Fernández-Trujillo, J.P.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Ethylene production
Eugenia stipitata McVaugh
Food industries
Fruit and vegetable industries
Fruit quality traits
Fundamental and applied biological sciences. Psychology
Respiration rate
Storage temperature
Tropical fruit
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Six different experiments were conducted to give some practical recommendation to apply 1-MCP during the postharvest handling chain of arazá fruit ( Eugenia stipitata McVaugh). Fruit were harvested in three stages of maturity (mature-green primarily, turning and mature) and treated for 1 to 12 h with 0 (control in air) or 1 μL L −1 1-Methylcyclopropene (1-MCP) at 20 °C. The mature-green fruit were subjected to different storage conditions (7, 10, 12, 13, 20 or 27 °C). The treatment of mature-green fruit with 1-MCP for 1 h, and storage at 12 °C for up to 2 weeks prolonged the shelf-life about one week by delaying or reducing the respiration and ethylene production rates, skin colour changes, the loss of organic acids, and softening, with or without a further shelf-life period of 3 days at 20 °C. At 7 °C, 1-MCP also reduced mature-green fruit weight loss and shrivelling. Extending 1-MCP treatment periods at 20 °C to 6 or 12 h caused partial and uneven ripeness. Treating fruit in their post-climacteric stage of maturity had little effect on ripening compared with the mature-green stage. 1-MCP increased the respiration rate and/or the ethylene production in certain combinations of advanced harvest maturities and/or unfavourable storage temperatures. Recommendations for maintaining postharvest quality are harvesting at the mature-green stage, treatment with 1 μL L −1 of 1-MCP for 1 h, and storage at 12 °C for up to 2 weeks.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2010.05.029