Application of 1-MCP on apricots at different temperatures and days after harvest

Nguyen, Lien Le Phuong; Hitka, Géza; Zsom, Tamás; Kókai, Zoltán

doi:10.1556/066.2016.45.4.11

Cited by 15 publications

(6 citation statements)

References 15 publications

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“…The fourth group (the control group) was not treated with 1-MCP. Treatment was carried out using the method by Nguyen et al (2016) with slight modifications. The 1-MCP treatments were carried out for 20 hr at 20°C in a gas-tight container with a volume of 1 m 3 .…”

Section: Plant Materials and Sample Treatmentmentioning

confidence: 99%

Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature

Chen

Ouyang

et al. 2021

J. Food Process. Preserv.

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The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on the storage quality and volatile compounds of Xiaobai apricot fruit stored at 4°C. Three groups of apricot fruit were set in a 1 m 3 container and treated with 0.5, 1, 1.5 μl/L of 1-MCP for 20 hr at 20°C, respectively. The physiological parameters and volatile compounds of 1-MCP-treated and untreated apricot fruit were examined. Twenty-eight volatile compounds were isolated and identified, and the main aroma compounds were determined to be linalool, α-terpenol, 6-methyl-5-hepten-2-one, theaspirane, benzaldehyde, nonanal, linalyl formate, butyl acetate, and hexyl acetate. The result showed that 1 μl/L of 1-MCP treatment had the most effective impact on delaying the ethylene production, respiration rates, soluble solids content, and maintaining firmness, titratable acidity, and ascorbic acid content, and 0.5 and 1 μl/L inhibited the production of most volatile compounds during storage. Novelty impact statement:1. 1-MCP treatment can keep apricot fruit in good quality, but decreased the production of Volatile compounds.2. Linalyl formate and the aspirane were isolated and identified, and these were hardly found in apricot fruit in the previous report.3. A high concentration of 1-MCP treatment may promote the production of volatile compounds.

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Section: Plant Materials and Sample Treatmentmentioning

confidence: 99%

Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature

Chen

Ouyang

et al. 2021

J. Food Process. Preserv.

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“…Novel postharvest technologies (i.e., the use of ethylene binding packaging materials, or ethylene scavenging agents) could serve effectively for these purposes. 1-MCP (1-methyl-cyclopropene) application as a novel postharvest treatment (Blankenship & Dole, 2003) is proved to be effective against undesired postharvest ripening of several fruits such as apples, bananas, pears, plums, melons (Bagnato et al, 2003;Nguyen et al, 2016;Nguyen et al, 2018;Watkins, 2006), but the possible application for vegetables, especially for broccoli is rather rare lately (Fan & Mattheis, 2000;Fern andez-L eon et al, 2013;Sabir, 2012;Toivonen & DeEll, 1998;Yuan et al, 2010). The main effect of 1-MCP is that this highly active and harmless compound is able to fit in, bind more strongly and block the ethylene receptors than ethylene, thus prolonging storage life (especially if used parallel to cold and/or controlled atmosphere storage), preventing ethylene-dependent physiological responses and providing better retail quality.…”

Section: Introductionmentioning

confidence: 99%

Quality maintenance of broccoli by the use of 1-MCP treatments

et al. 2020

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Broccoli's high perishability and its sensitivity to negative quality changes (i.e., mass loss, ethylene induced degreening, abscission of leaves, and florets) generates quality problems during postharvest. Freshly harvested samples were stored at 5 and 21 °C after separately treated for 24 h with 625 ppb 1-methyl-cyclopropene (1-MCP), 24 h with 2 ppm ethylene and 1-MCP followed by ethylene. Quality maintenance effectivity of 1-MCP was investigated during cold and room storage by non-destructive optical methods (chlorophyll fluorescence and DA-index®) and by the evaluation of the visual physiological symptoms. The highly positive effects of 1-MCP treatment combined with cold storage were obviously proven on quality maintenance providing better retention of initial quality related to the initial mature green stage as chlorophyll content related DA-index®; Fm, Fv, Fv/Fm, and Fm/F0 chlorophyll fluorescence values. From the practical point of view, the rapid, and easy-to-use Sintéleia FRM01-F Vis/NIR DA-meter® could be applied relatively easy for the quality measurement of broccoli. The reproducibility of quality determination could be increased by the enhanced number of measuring points or using computer aided imaging methods (i.e., chlorophyll fluorescence imaging, machine vision system) providing global and more reliable information about quality changes.

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“…The physiological stage of fruit at the time of 1-MCP treatment decides the efficacy of 1-MCP in prolonging the fruit quality [11]. Regarding delayed 1-MCP treatment, previous reports also indicated that the earlier-applied treatments increased the possible storage period [6,10,26].…”

Section: Discussionmentioning

confidence: 99%

Delay of 1-MCP Treatment on Post-Harvest Quality of ‘Bosc Kobak’ Pear

et al. 2022

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Information about 1-MCP application time on pears is crucial to optimize the schedule of treatment in commercial practice. In the present work, the effect of a 3, 5 and 7 d delay of 1-MCP treatment after harvest on ‘Bosc Kobak’ pears was investigated, with an emphasis on shelf life. Fruit was treated with 1-MCP (625 ppm) on the 3rd, 5th and 7th d after harvest for 24 h and then kept at 20 °C for 14 d or stored at 1 °C in normal atmosphere for 6 months. Ethylene, carbon dioxide production, flesh firmness, soluble solid content and color index was determined after 4 and 6 months of cold storage and an additional 7 d of shelf-life at 20 °C. Pears treated with 1-MCP had lower values in ethylene and carbon dioxide production after storage compared to the control group; in particular, fruit treated on the 3rd d after harvest obtained the lowest values. Moreover, flesh firmness of treated samples had a higher value than that of the others after cold storage and subsequent 7 d of shelf life at 20 °C. In addition, fruit treated on the 3rd d after harvest exhibited the slower change in surface color than that of other groups. However, 1-MCP treatment on the 5th and 7th d after harvest had a minor effect on firmness and surface color change after a long storage period. The effect of 1-MCP treatment depends on the time from harvest to application. The application of 1-MCP on the 3rd d after harvest obtained the highest efficacy. The results of this study provided information on scheduling the commercial 1-MCP application for ‘Bosc Kobak’ pears.

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Application of 1-MCP on apricots at different temperatures and days after harvest

Cited by 15 publications

References 15 publications

Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature

Effects of 1‐MCP treatment on volatile compounds and quality in Xiaobai apricot during storage at low temperature

Quality maintenance of broccoli by the use of 1-MCP treatments

Delay of 1-MCP Treatment on Post-Harvest Quality of ‘Bosc Kobak’ Pear

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