Agriculture Reference
In-Depth Information
7.7 Fresh-cut products
The quality of fresh-cut products is influenced by the original quality of the produce at
harvest, and maintaining this quality between harvest and preparation, the method of pro-
cessing, and subsequent handling and storage conditions. A major problem of fresh-cut
products is a relatively short postcutting life due to excessive tissue softening and cut-
surface browning. These processes are stimulated by ethylene. Vegetables are more often
prepared and sold as fresh cut, minimally processed or ready-to-eat, and lettuce is one of
the major products prepared in this way. The browning in shredded lettuce is due to an
increased synthesis of phenolic compounds. The application of 1-MCP to lettuce before
minimal processing resulted in a reduction of russet spotting of ribs as well as cut-edge
browning (Saltveit, 2004; Tay and Perera, 2004). However, if the application was made
after cutting, the increase in phenolic compounds was not affected. Other vegetables and
herbs may also benefit from 1-MCP treatment. Although most vegetables are nonclimac-
teric and are generally not stored for extended periods, it has been shown that even low
levels of ethylene can significantly decrease their shelf life (Ku et al., 1999a). Therefore,
1-MCP may be beneficial even on these commodities.
The wound response of fresh-cut products induces a transient elevation of ethylene in
the tissue. Cucumbers treated with 1-MCP before slicing had a greater retention of firmness
and better surface color, even when exposed to ethylene after slicing (Lima et al., 2005).
The response was cultivar dependent, with firmer cultivars benefiting less than those that
were less firm. This has led Nilsson (2005) to suggest that cucumber may not benefit from
1-MCP unless ethylene is present.
Harvested leafy vegetables and herbs also benefit from 1-MCP with slowing of
senescence-associated leaf yellowing. Mint (Kenigsbuch et al., 2007), rocket (Kourkounaras
et al., 2006), parsley (Lomaniec et al., 2003), and coriander (Jiang et al., 2002) all had longer
shelf life after treatment with 1-MCP, even when stored in the presence of ethylene. Both
chlorophyll and protein degradation leading to amino acid accumulation were lower in
treated leaves. Interestingly, in detached coriander, mint, and parsley leaves both ethylene
and respiration were higher with 1-MCP than in control leaves, although senescence was
retarded (Jiang et al., 2002; Lomaniec et al., 2003; Kenigsbuch et al., 2007).
Asian vegetables such as Chinese mustard, choy sum, garland chrysanthemum, mibuna,
mizuna, and tatsoi are often sold in minimally processed packages. The leaf yellowing due
to senescent processes is prevented with pretreatment with 1-MCP (Able et al., 2003). The
greatest effect was when ethylene was present during the shelf life period. Without ethylene
1-MCP had a minimal effect on all the vegetables except mizuna and mibuna where natural
yellowing was delayed. Pak choy also had longer shelf life after 1-MCP treatment only
when ethylene was present (Able et al., 2002).
Tomato is climacteric and increases in ethylene occur as a result of ripening as well
as wounding. Light-red tomatoes responded to 1-MCP treatment, and slices prepared from
these fruits maintained firmness better and did not develop waterlogging when held at 5
◦
C,
while slices from control tomatoes lost firmness (Jeong et al., 2004). Treating red tomatoes
with 1-MCP before slicing gave no benefit or extension of shelf life.
The application of 1-MCP in fresh-cut apples decreased the ethylene production, respi-
ration, softening, color change, and synthesis of aroma compounds (Jiang and Joyce, 2002;
Bai et al., 2004; Calderon-Lopez et al., 2005). In pineapple, 1-MCP decreased respiration,
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