Effect of 1-methylcyclopropene (1-MCP) on softening of fresh-cut kiwifruit, mango and persimmon slices

Ethylene production is enhanced by wounding during fresh-cut processing and the accumulation of this gas within the packages of fresh-cut fruit can be detrimental to their quality and shelf-life. The effect of 1-methylcyclopropene (1-MCP), an ethylene action blocker, applied before or after processi...

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Bibliographic Details
Published in:Postharvest biology and technology 2007-02, Vol.43 (2), p.238-244
Main Authors: Vilas-Boas, Eduardo V. de B., Kader, Adel A.
Format: Article
Language:English
Subjects:
1-methylcyclopropene
Biological and medical sciences
cell respiration
Color
enzymatic browning
enzyme inhibition
Ethylene
ethylene production
Firmness
Food industries
food storage
Fruit and vegetable industries
fruit quality
Fundamental and applied biological sciences. Psychology
kiwifruit
mangoes
minimally processed foods
persimmons
Quality
raw fruit
Respiration
storage quality
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Summary:Ethylene production is enhanced by wounding during fresh-cut processing and the accumulation of this gas within the packages of fresh-cut fruit can be detrimental to their quality and shelf-life. The effect of 1-methylcyclopropene (1-MCP), an ethylene action blocker, applied before or after processing, on the quality of fresh-cut kiwifruit, mangoes and persimmons was evaluated during storage at 5 °C. Fresh-cut ‘Hayward’ kiwifruit slices softened at a slower rate and their ethylene production rate was decreased in response to 1-MCP application (1 μL L −1 for 6 h at 10 °C) either before or after processing. A 2-min dip in 0.09 M (1%, w/v) CaCl 2 synergistically increased the effect of 1-MCP on firmness retention and 1-MCP did not affect the color (L* value) of fresh-cut kiwifruit slices. Softening and browning (decreasing L* value) were delayed when 1-MCP was applied directly on fresh-cut ‘Kent’ and ‘Keitt’ mango slices. Respiration rate of mango slices was not influenced by 1-MCP whereas the ethylene production was affected only towards the end of their shelf-life. Fresh-cut ‘Fuyu’ persimmons treated with 1-MCP after processing presented higher ethylene production rate, slower softening rate and slower darkening of color (decrease in L* value), whereas the respiration rate was not affected.
ISSN:0925-5214
1873-2356
DOI:10.1016/j.postharvbio.2006.09.010