Effect of 1-Methylcyclopropene and Chitosan Treatment on Biochemical and Antioxidant Properties of Avocado (Persea Americana Mill.) Fruit During Low and Ambient Temperature Storage

The aim of present study was to investigate the effect of 1‑methylcyclopropene (1-MCP) and chitosan treatment on the biochemical and antioxidant properties of avocado fruits stored under low temperature (9 °C with 90–95% relative humidity [RH]) and ambient conditions (25–32 °C with 55–65% RH). The r...

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Bibliographic Details
Published in:Applied Fruit Science 2024-12, Vol.66 (6), p.2415-2423
Main Authors: Kamble, Vittal, Narayana, C. K., Sudhakar Rao, D. V., Sriram, S., Karunakaran, G., Laxman, R. H.
Format: Article
Language:English
Subjects:
Acidity
Agriculture
Ambient temperature
Antioxidants
Avocados
Biomedical and Life Sciences
Carbohydrates
Chitosan
Crops
Food quality
Fruits
Horticulture
Humidity
Life Sciences
Low temperature
Original Article
Phenols
Plant Sciences
Proteins
Relative humidity
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Summary:The aim of present study was to investigate the effect of 1‑methylcyclopropene (1-MCP) and chitosan treatment on the biochemical and antioxidant properties of avocado fruits stored under low temperature (9 °C with 90–95% relative humidity [RH]) and ambient conditions (25–32 °C with 55–65% RH). The result showed that levels of total soluble solids, titratable acidity, carbohydrates, protein, fat, and antioxidants (DPPH and FRAP) were higher in 1‑MCP treated fruits compared to chitosan, whereas sugar to acid ratio, and total phenol content (TPC) was higher in untreated fruits. The 1‑MCP treatment effectively maintained fruit quality up to 14 and 42 days under ambient and 9 °C storage, respectively. Chitosan also had significant influence on fruit quality during storage compared to untreated fruits. Thus, 1‑MCP treatment combined with low temperature storage maintained postharvest fruit quality for longer duration.
ISSN:2948-2623
0014-0309
2948-2631
1439-0302
DOI:10.1007/s10341-024-01213-6