Application of 1-methylcyclopropene reduces wound responses and maintains quality in fresh-cut apple
The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment before cutting on respiration rate, ethylene production, electrolyte leakage, firmness, and color in fresh-cut apple fruit.Fresh-cut apple without 1-MCP treatment had a shelf life of 10 days at 2℃ and became browning and decay after pro-long storage. However, fresh-cut apple remained fresh-looking even after 14 days at 2℃ when fruit were exposed to 1-MCP before cutting. 1-MCP treatment significantly reduced wound-activated respiration rate and ethylene production, maintained firmness during storage. Visible changes in apple skin color do not occur, however,.L and whiteness index (WI) of flesh in intact and fresh-cut apple applied with 1-MCP were higher than those without 1-MCP treatment. Fresh-cut and intact fruit had little changes in electrolyte leakage after 2 days of storage when 1-MCP was pre-applied. The present study indicated that treatment with 1 μL /L 1-MCP for 10 h at 20℃ prior to cutting can significantly reduce wound-active responses in fresh-cut apple.
1-methylcyclopropene fresh-cut apple wound response quality
Linchun Mao Fujun Lu Guoze Wang
Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejian School of Biological and Chemical Engineering, Inner Mongolia University of Science and Technology,B
国际会议
国际营养科学联盟第八届临床营养学大会暨第五届亚太临床营养学会大会
杭州
英文
111-115
2006-10-01（万方平台首次上网日期，不代表论文的发表时间）