Ripening of sapodilla fruits (Manilkara zapota [L.] P. Royen) treated with 1-methylcyclopropene after refrigeration (original) (raw)
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African Journal of Agricultural Research, 2013
The effect of 1-methylcyclopropene (1-MCP) on ripening and chilling injury in sapodilla fruits was investigated. Sapodilla fruits were treated with four different concentrations of 1-MCP (0.0, 0.2, 0.5 or 1.0 µL/L) and two exposure times (12 or 24 h) in sealed chambers under different temperatures (15 and 25°C). Following the previous treatment, fruits were stored at 25°C with 85 to 95% relative humidity (RH) for ripening assessment. Subsequently, we evaluated the effect of 1-MCP (1.0 µL/L for 24 h at 25°C) on chilling injury when fruits were stored at 6°C, and matured afterwards at 25°C. 1-MCP treatment delayed the ripening of sapodilla fruits (from 4 to 11 days). Ethylene and carbon dioxide production were reduced and delayed significantly (P<0.05) by 1-MCP treatment. In general, all quality characteristics of fruits were maintained. Sapodilla fruit stored at 6°C for 3, 10 and 14 days developed chilling injury. These chilling injury symptoms were reduced by 1-MCP treatment.
Improving the shelf-life and post-harvest management of fruits with 1-methylcyclopropene (1-MCP)
1-MCP reduces ethylene mediated rise in respiration, tissue softening and incidences of physiological disorders. Beside this, 1-MCP also blocks burst in ethylene production, which is a characteristic and also essential for ripening of climacteric fruits. All these effects lead to extension of postharvest life and reduced postharvest losses. Such benefits will contribute significantly in improving the prospects of processing and value-addition of fruits. 1-MCP is likely to remain a primary means of controlling ethylene responses in the immediate and near future. The reasons are as follows: (i) 1-MCP is volatile; (ii) it is active in extremely low concentrations; (iii) it provides protection against the ethylene for extended period of time; (iv) it appears to be non-toxic and (v) it does not impart any objectionable odour to the treated commodity. Since India is the second largest producer after China an d contributes 10 % of total world production of fruits anti vegetables, therefore 1-MCP has tremendous prospects in overall post-harvest management of fruits and vegetables in India. Benefits of 1-MCP can be exploited up to the level of food industry provided that its short- as well as long-term effects are found to be safe.
Ripening of ‘Hayward’ kiwifruit treated with 1-methylcyclopropene after cold storage
Postharvest Biology and Technology, 2004
Hayward' kiwifruit [Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson var deliciosa] were stored for 30 days at 0.5 • C and then treated with 0.5, 1 or 5 l l −1 1-methylcyclopropene (1-MCP) for 16 h at 20 • C. Treated and control fruit were subsequently stored at 20 ± 1 • C to ripen. Control fruit displayed a typical climacteric pattern of ethylene production. Peak ethylene production was measured at 17th day. Ethylene production by treated fruit remained low and they did not show an ethylene climacteric during 32 days of storage at 20 • C. Control fruit softened rapidly to 11.8 N in 4 days but fruit treated with 0.5 l l −1 1-MCP did not soften to a similar extent until after 18 days. Treated fruit did not soften as much as control fruit but firmness of treated fruit after 32 days was considered appropriate for their consumption. Core tissue of 1-MCP treated fruit softened more slowly than outer cortical tissue. 1-MCP severely retarded changes in lightness and chroma in the outer cortex. Soluble solid concentrations (SSC) remained low in 1-MCP treated fruit for about 14 days. Fruit treated with 0.5 l l −1 developed acceptable flavor and reached SSC similar to those in control fruit (15.3%) by 28 days. The increase of SSC in fruit treated with 5 l l −1 1-MCP underwent further retardation. Activity of three glycosidases (-d-galactosidase (-Gal), ␣-l-arabinofuranosidase (␣-Af), and -d-xylosidase (-Xyl)) increased in control fruit during ripening but only to a limited extent, or not at all, in fruit treated with 1 l l −1 1-MCP.
POSTHARVEST RIPENING OF ZIZIPHUS MAURITIANA FRUITS: EFFECT OF 1-METHYLCYCLOPROPENE
Proc. 33rd Ann. Mtg. …, 2001
Ziziphus spp. constitutes an important source of low cost, nutritive, fresh edible fruits in arid regions of India. Superior cultivars (Ziziphus mauritiana cv. Seb) produce big plum sized fruits which are highly prized for fresh consumption. However, fully ripe fruits often become brown, loose their firmness and organoleptic qualities. This study was initiated to monitor changes in certain chemical constituents and quality of fruits of cultivar 'Seb' following pretreatment with 1-methylcyclopropene (1-MCP). Treatment with 1-MCP considerably prevented the decrease in fruit firmness and vitamin C content. 1-MCP treated fruits remained much greener than the control as evidenced by their higher chlorophyll content and exhibited a much lower level of lipid peroxidation. These results indicate the potentials of 1-MCP in delaying fruit ripening and extending the shelf life of Ziziphus fruits.
Postharvest use of 1-methylcyclo-propene (1-MCP) and fruit ripening physiology
2010
The discovery of 1-methylcyclopropene (1-MCP) as an inhibitor of ethylene action has provided an important tool in understanding fruit ripening physiology as shown by the huge amount of 1-MCPtargeted research carried out particularly, although not exclusively, in postharvest science. It has been clearly demonstrated that 1-MCP is able to improve the handling procedures and storage life of a number of commodities. In fact, 1-MCP can reduce ethylene biosynthesis, respiration, softening color changes, aroma production, and the occurrence of physiological disorders and stress responses. These effects are related to the interference of 1-MCP on the ethylene receptor functioning (1-MCP-receptor binding is irreversible) and for some of them in their transcription rate and protein stability. However, the efficacy of this olefin strongly depends upon the concentration used, the species and variety, storage condition and duration, and maturity of the fruit before the 1-MCP application. A marked effect of 1-MCP occurs in climacteric fruit, although studies carried out in nonclimacteric fruit demonstrates that this olefin can also alter specific ripening processes in these fruit types. The research results obtained by applying 1-MCP confirms the very well-known ethylene-dependent ripening processes as well as allowed the identification of previously unrecognized responses to ethylene. Molecular studies performed on 1-MCP-treated fruit have provided new insights into the role of ethylene in the regulation (mainly at the transcriptional and, to a lesser extent, at the translational level) of genes involved in ripening processes such as cell wall metabolism, and pigment and aromatic compound biosynthesis, as well as the signal transduction pathway of the gaseous hormone. Postharvest use of 1-MCP has improved our understanding of ethylene effects on the development of physiological disorders (e.g. superficial scald, internal breakdown) and stress responses (e.g. chilling injury and pathogen attack). This extensive information base will be extremely useful in the future development of innovative and more efficient postharvest strategies where the effect of 1-MCP could be enhanced by the concomitant applications of other storage technologies.
Journal of the Science of Food and Agriculture, 2011
BACKGROUND: Postharvest application of fungicide prochloraz and hot water dip are commercially practiced to control postharvest diseases in mangoes. Due to the increasing consumer demand for organically produced fruit, the search for natural environmental friendly alternative products and processes becomes important for the fruit industry. This study evaluated the combined effect of 1-MCP (500 nL L-1) and controlled atmosphere storage conditions (CA-1, 5% O 2 + 5% CO 2 or CA-2, 3% O 2 + 8% CO 2) on the maintenance of 2 fruit quality and bioactive compounds on hot water treated mangoes (cv. Kent) during postharvest storage. RESULTS: In comparison to the 1-MCP+CA-1 treatment the 1-MCP+CA-2: reduced the incidence of anthracnose, weight and firmness loss; delayed the skin and flesh colour development; prevented the increase of soluble solids concentration/titratable acidity ratio, ethanol and acetaldehyde content; maintained the ascorbic acid, carotenoid, total phenolic content, flavonoid content, antioxidant scavenging activity in hot water treated mangoes. The untrained panel preferred 1-MCP+CA-2 treated fruit than the fruit subjected to other postharvest treatments adopted in this investigation. CONCLUSION: Our investigation suggests that the combined effect of 1-MCP and CA-2 storage can be recommended as an alternative treatment to replace prochloraz application for hot water treated mangoes and it can be adopted commercially for organic export markets.
Cercetari Agronomice in Moldova, 2020
1 Department of Horticultural Science, College of Agriculture, University of Birjand, Birjand, Iran ABSTRACT. In order to improve the quality and extend the shelf life of bananas after gassing with ethylene at commercial treatment during transportation and storage the simultaneous application of ethylene and 1-methylcyclopropene were examined. Fruit were treated with 100 μL L of ethylene for two consecutive days as a control, followed by 20 min ventilation each day, or simultaneously exposed to 1-MCP at different concentrations (30, 100 or 300 nL L on the first day or second day, or treated with 1-MCP alone on the third day at 22oC. Fruit from each treatment were used to evaluate external and internal quality parameters and shelf life. The results showed that shelf life increased significantly, compared to the control when 1-MCP was applied coincidently with ethylene in the second day and reapplied alone in the third day. The highest increase in shelf life (125%) was obtained when 1...
Trends in Biosciences, 2014
Banana fruits at ripening colour stage 3 were exposed to the ethylene action inhibitor 1-Methylcyclopropene (1-MCP) at 500, 750 and 1000 parts per billion (ppb) for 12 and 24 h at 27±2°C. Fruits were then stored at 27±2°C with 65-75 % relative humidity and later assessed for quality and ripening characteristics. 1-MCP treatments delayed the increases in the rates of respiration, TSS and Firmness. Changes in the peel colour were also slowed compared to untreated fruits. 1-MCP treated fruits with 1000 ppb concentration recorded a maximum shelf life of 9 days for 24 h exposure; whereas the untreated fruits had a shelf life of 4 days only. Thus, the application of 1-MCP was an effective technology for ripening inhibition and quality maintenance of partially ripened bananas.
Effect of 1-methylcyclopropene (1-MCP) on storage life and quality of pear fruits
Journal of Food Science and Technology-mysore, 2010
Pear (Pyrus pyrifolia (Burm) Nakai) fruits of cultivar ‘Patharnakh’ were harvested at optimum maturity and treated with 500, 750 and 1000 ppb concentration of 1-MCP gaseous vapours for 4 h in a closed chamber maintained at 20°C. After treatments the fruits were packed in corrugated fibre board cartons and stored at 0–1°C and 90–95% RH. Fruits treated with 1000 ppb 1-MCP recorded minimum weight loss, maintained acceptable firmness and quality attributes till 75 days of storage. The stored fruits also retained post-storage shelf life for 3 days at ambient conditions (30–35°C and 60–65% RH) and 6 days at supermarket conditions (20°C and 85–90% RH).