1‐Methylcyclopropene Counteracts Ethylene‐Induced Microbial Growth on Fresh‐Cut Watermelon

Abstract

The effects of exogenous ethylene, 1‐methylcyclopropene (1‐MCP), or both on microbial growth on watermelon fruit and watermelon slices were investigated. Freshly harvested seedless watermelons (Citrullus lanatus, cv. Sugar Heart) were treated with 0.5 or 1.0 ppm 1‐MCP, 10 ppm ethylene, 1‐MCP + ethylene, or left untreated as controls. Fruits were processed into wedge‐shaped slices, packaged into rigid trays sealed with a polyethylene film with a 29.2 pmol s−1 m−2 Pa−1 oxygen transmission rate. The slices were evaluated after 0‐, 6‐, and 12‐d storage at 5 °C. Ethylene treatment alone increased the populations of aerobic bacteria, lactic acid bacteria, and yeasts and molds on the packaged slices during storage compared to those on corresponding control slices and resulted in extensive juice leakage from the slices. The ethylene treatment also resulted in high aerobic bacterial counts throughout the flesh of whole melons compared to the controls. Treating watermelons with 0.5 or 1.0 ppm 1‐MCP prior to ethylene exposure counteracted the deleterious effects of ethylene. Extending the time from harvest to 1‐MCP treatment increased the population of aerobic bacteria, but had no detectable effect on the growth of lactic acid bacteria or yeasts and molds. The results indicate that low concentrations (0.5 or 1.0 ppm) of 1‐MCP can be used on whole watermelon to avoid deleterious effects of exogenous ethylene to which the melons could be exposed during shipping or storage.

Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry

“…The Aerobic bacterial count of fresh-cut watermelon in this study was lower than that reported by other authors [7,30,10]. Factors such as differences in cultivars, processing operations in relation to type of cuts, packaging, storage temperature and duration may have contributed to the contrasting results.…”

“…This has provided the impetus for much research investigating the shelf-life of specific cultivars of fresh-cut watermelon, suppressing microbial growth and maintaining quality [7,8]. Others have reported on the effects of 1-Methylcyclopropene (1-MCP) on metabolism and quality characteristics [9,10,11,12] and on flesh quality and Lycopene stability of fresh-cut watermelon [13]. Evidently, the quality, physio-biochemical and microbial attributes investigated in the literature are important determinants of quality.…”

Effects of rind removal on physicochemical quality characteristics of fresh‐cut watermelon [Citrullus lanatus (Thunb) Matsum & Nakai] during cold storage

“…Contrary to the above, Zhou et al . () found no measurable juice leakage in packaged watermelon slices stored at 5 °C for 12 days, even though they had been processed from fruit stored for 19 days at 20 °C. The wide range of values reported suggests that juice leakage is a shelf‐life attribute of fresh‐cut watermelon likely influenced by various pre‐ and postharvest factors, including cultivar, rootstock, crop earliness, harvest maturity and storage temperature and duration.…”

“…Quality of fresh-cut watermelon has been reported on briefly in terms of texture, colour, soluble solids and lycopene content (Elkashif & Huber, 1988;Rushing et al, 2001;Perkins-Veazie & Collins, 2004;Mao et al, 2006;Saftner et al, 2007;Arte´s-Herna´ndez et al, 2010). Information on the quality change of fresh-cut watermelon during storage, particularly with respect to processing practices, remains sporadic as the available work focuses largely on the control of microbial spoilage (McGlynn et al, 2003;Fonseca & Rushing, 2006;Zhou et al, 2006).…”

Influence of 1-methylcyclopropene (1-MCP) on the production of bacterial cellulose biosynthesized by Acetobacter xylinum under the agitated culture

“…The presence of ethylene in the process of plant growth functions as a hormone, which can promote the tissue softening of plant cells and biological maturation (Blankenship and Dole 2003). 1-Methylcyclopropene (1-MCP) is a potent inhibitor to either exogenous or endogenous ethylene during the biological senescence of plants (Zhou et al 2006). It has been extensively used in prolonging the quality of various fresh vegetables and fruits (Perera et al 2003).…”