1-Methylcyclopropene (1-MCP) delays senescence, maintains quality and reduces browning of non-climacteric eggplant (Solanum melongena L.) fruit

Massolo, Juan Facundo; Concellón, Analı́a; Chaves, Alicia Raquel; Vicente, Ariel Roberto

doi:10.1016/j.postharvbio.2010.08.007

Cited by 99 publications

(95 citation statements)

References 33 publications

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“…EBR treatment notably inhibited calyx deterioration, which might be responsible for the higher resistance to transpiration of water from the fruit. Similar result was also reported for eggplant fruits treated with 1-MCP during cold storage (Massolo et al 2011). …”

Section: Weight Losssupporting

confidence: 88%

“…It, therefore, was suggested that POD takes part in the pulp browning of eggplant fruits. Retardation of POD activity is responsible for better maintenance of pulp color has also been reported for 1-MCP-treated eggplant fruits (Massolo et al 2011).…”

Section: Pulp Browningmentioning

confidence: 66%

“…Our results are consistent with previous reports that brassinosteroids can protect green bell pepper, tomato, and mango fruits against chilling stress (Aghdam et al 2012;Wang et al 2012;Li et al 2012). In addition, Massolo et al (2011) suggested that eggplant pulp browning can be prevented by 1-methylcyclopropene (1-MCP) during cold storage. 1-MCP may possibly act differently from EBR; but an early research showed that heat and modified atmosphere treatments can reduce chilling injury in eggplant fruit by decreasing putrescine and spermidine concentrations (Rodriguez et al 2001).…”

Section: Chilling Injury Indexmentioning

confidence: 99%

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Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao

Kang²,

Liu³

et al. 2014

J Food Sci Technol

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This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1°C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.

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Section: Weight Losssupporting

confidence: 88%

Section: Pulp Browningmentioning

confidence: 66%

Section: Chilling Injury Indexmentioning

confidence: 99%

See 1 more Smart Citation

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao

Kang²,

Liu³

et al. 2014

J Food Sci Technol

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“…The consistent result with previous surveys on other plants, dealing with the role of 1-MCP on respiration and ethylene production has revealed in above text, but a negative effect of 1-MCP on decay of walnut fruit was observed. Pre-storage with 1-MCP reduces the respiration rate, ethylene production, improves the quality of a number of horticultural products (Watkins 2006;Luo et al 2009;Ma et al 2009;Massoloa et al 2011;Sun et al 2012) and retards decay in blueberry and jujube (Chiabrando and Giacalone 2011;Zhang et al 2012). 1-MCP was also effective in reducing incidence of scald, greasiness, and core flush in apple, but increased bitter pit of apple during storage and the shelf rot of pear (Sun et al 2003).…”

Section: Decay Indexmentioning

confidence: 99%

Effect of One-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on preservation of green walnut fruit and kernel traits

Jiang

Feng

et al. 2013

J Food Sci Technol

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The effect of the ethylene receptor competitor 1-methylcyclopropene (1-MCP) and the legally approved disinfectant chlorine dioxide (ClO 2 ) on preservation of the green walnut fruit during storage was investigated. Green Chinese walnut fruit cv. Xilin No.2 was harvested on commercial maturity and stored at 0-1°C after the fruit was treated by water (control), 80 mg L −1 ClO 2 (ClO 2 ), 0.5 μLDuring storage, respiration, ethylene production, phenolics content, antioxidative activity, weight changes, decay of the fruit and kernel traits of acid value, peroxide value,free fatty were measured. All treatments decreased postharvest respiration intensity in different degrees and inhibited ethylene production peak. ClO 2 increased the total phenol and flavonoid content of the green fruit compared with other treatments and the control (P < 0.05), but not did the total antioxidant activity for this treatment. After 42-day storage, ClO 2 remained higher fresh weight and lower decay index than control, while 1-MCP increased the fruit decay index.Final acid values of kernel from ClO 2 , control and 0.1 1-MCP+ ClO 2 were not different from their initial values, which from 0.5 1-MCP increased. Final peroxide value for kernel from ClO 2 showed no change during storage but increased at least 1.0-fold for other treatments. ClO 2 preserved 99.9 % of initial free fatty acid, similar to that for the control (99.8 %), whereas 0.5 1-MCP preserved only 95.7 %. ClO 2 is of potential in decay retardation and kernel traits maintenance of green walnut fruit, whereas the 1-MCP has a negative effect for decay control on walnut.

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“…Por otra parte, en los frutos tratados con 1-MCP+emulsiones, visualmente no hubo pigmentos oscuros ni en la cáscara ni en la parte comestible en el 100% de los frutos (Figura 3). Se ha reportado que el 1-MCP, inhbió el oscurecimiento de la pulpa del fruto eggplant (Solanum melongena) almacenada en refrigeración y estuvo asociado con la baja acumulación de fenoles totales y baja actividad de la polifenoloxidasa, así como la disminución del daño por frío (MASSOLO et al, 2011).…”

Section: Resultados Y Discusiónunclassified

Uso combinado de 1-Meticiclopropeno y emulsiones de cera en la conservación de guanábana (Annona muricata)

et al. 2014

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El objetivo de este trabajo fue evaluar la combinación del 1-metilciclopropeno (1-MCP) y emulsiones de cera sobre la conservación de guanábana. Las condiciones de almacenamiento fueron: 25 ºC y 16 ºC, frutos con emulsiones a base de cera de candelilla o cera de abeja diluídas con agua (10:90 v/v y 15:85 v/v) almacenados a 16 ºC, frutos tratados con 1-MCP (1500 nL L-1, 12 h). En los frutos a 16 ºC con y sin emulsiones se observó daño por frío y no maduraron. En los frutos con la aplicación de 1-MCP solo o combinado con emulsiones, en cualquiera de las dilusiones, no se observaron síntomas daño por frío en la pulpa. La combinación de 1-MCP y emulsión a base de cera de abeja en dilución 15:85 v/v conservaron a los frutos de guanábana por 14-15 días en comparación con los frutos almacenados a 25 ºC (6 días).

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1-Methylcyclopropene (1-MCP) delays senescence, maintains quality and reduces browning of non-climacteric eggplant (Solanum melongena L.) fruit

Cited by 99 publications

References 33 publications

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Effect of One-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on preservation of green walnut fruit and kernel traits

Uso combinado de 1-Meticiclopropeno y emulsiones de cera en la conservación de guanábana (Annona muricata)

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