Agriculture Reference
In-Depth Information
browning, loss of visual quality, lightness, and ascorbic acid (Budu and Joyce, 2003). Er-
gun et al. (2006b) reported that slices made from 1-MCP-treated papayas had double the
shelf life than slices made from untreated papayas. “Galia” melon cubes had reduced water
soaking and better firmness when treated with 1-MCP before slicing (Ergun et al., 2007).
Fresh-cut watermelon slices stored longer under modified atmosphere at 5
◦
C when fruits
were treated with 1-MCP before slicing (Saftner et al., 2007). Fresh-cut banana has a short
shelf life due to fast browning and softening after processing. 1-MCP treatment of slices
decreased the rate of softening and respiration rate, but browning rates were not affected
(Vilas-Boas and Kader, 2006). To control browning, a dip in antioxidants was required. In
other fruits such as kiwifruit, persimmon and mango, Vilas-Boas and Kader (2007) found
different responses in firmness, color, and respiration and ethylene production depending
on the timing of the 1-MCP application. In general, giving the 1-MCP after slicing had a
stronger effect than giving it to the whole fruit, and giving the 1-MCP together with a CaCl
2
dip had a synergistic effect on slice firmness. A similar study with strawberries also found a
synergistic effect with 1-MCP and a CaCl
2
dip (Aguayo et al., 2006). In strawberry, 1-MCP
by itself, either to whole strawberries or to slices had no beneficial effect on firmness or
appearance. Strawberry is the only nonclimacteric fruit that has been reported on so far for
fresh cut.
7.8 Conclusions
The discovery and subsequent commercialization of 1-MCP has provided exciting oppor-
tunities for postharvest scientists to gain insight into the fundamental processes that are
involved in ripening and senescence of fruit and vegetables. For products such as vegeta-
bles and nonclimacteric fruit where further senescence, such as yellowing, will decrease
quality, 1-MCP applications that prevent change are desirable. For climacteric fruit, success
on a commercial scale will be based on delaying rather than preventing ripening, in order
to extend shelf life but eventually achieve a full ripe product. In the area of basic research,
the availability of 1-MCP is likely to have a dramatic impact on our understanding of the
involvement of ethylene in plant metabolism and in plant-pathogen interactions. It is an
exciting tool to use, and much knowledge can be gained from its application.
References
Abdi, N., McGlasson, W.B., Holford, P., Williams, M., and Mizrahi, Y. 1998. Responses of climacteric and
suppressed-climacteric plums to treatment with propylene and 1-methylcyclopropene. Postharvest Biol. Tech-
nol., 14: 29-39.
Able, A.J., Wong, L.S., Prasad, A., and O'Hare, T.J. 2002. 1-MCP is more effective on a floral brassica (
Brassica
oleracea
var
italica
L.) than a leafy brassica (
Brassica rapa
var
chinensis
). Postharvest Biol. Technol., 26:
147-155.
Able, A.J., Wong, L.S., Prasad, A., and O'Hare, T.J. 2003. The effects of 1-methylcyclopropene on the shelf life
of minimally processed leafy Asian vegetables. Postharvest Biol. Technol., 27: 157-161.
Adkins, M.E., Hofman, P.J., Stubbings, B.A., and Macnish, A.J. 2005. Manipulating avocado fruit ripening with
1-methylcyclopropene. Postharvest Biol. Technol., 35: 33-42.
Aguayo, E., Jansasithorn, R., and Kader, A.A. 2006. Combined effects of 1-methylcyclopropene, calcium chloride
dip, and/or atmospheric modification on quality changes in fresh-cut strawberry. Postharvest Biol. Technol.,
40: 269-278.
Search WWH ::
Custom Search