Application of 1-methylcyclopropene prior to cutting reduces wound responses and maintains quality in cut kiwifruit

Mao, Linchun; Wang, Guoze; Que, Fei

doi:10.1016/j.jfoodeng.2005.10.004

Cited by 47 publications

(44 citation statements)

References 14 publications

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“…Colour indicators L* value and whiteness index (WI) reflects the colour of fresh-cut apple slices equivalent (Mao et al, 2007). In addition, the L* value reflects the changes associated with the browning of apple surface .…”

Section: Resultsmentioning

confidence: 99%

Application of different anti-browning agents in order to preserve the quality of apple slices

Krasnova¹,

Mišina²,

Segliņa³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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Apple cultivar 'Auksis' was chosen for testing in the research of anti-browning efficiency by slicing and treating them with anti-browning agents: solutions of sea buckthorn, quince and currant juices and NatureSeal® AS1. Therefore, impact of the treatment by sea buckthorn, quince and white currant diluted juice, and solution of 4% and 5% antioxidant NatureSeal® AS1 on browning of fruit slices was evaluated. Strained apple slices were packed into polypropylene boxes and stored in refrigerator for 12 days at 4 °C temperature. During storage samples were analysed every third day by estimating changes in colour, content of vitamin C, total phenolic content, antioxidant activity (FRAP, DPPH). The best results of efficiency for used anti-browning agents on the quality of fresh-cut apple slices were reached by treating them with 5% NatureSeal® AS1 solution. The selected anti-browning agent provided higher content of vitamin C, phenolic compounds, antioxidant activity (FRAP, DPPH) in the product, as well as maintained initial light colour of apple slices in comparison with other anti-browning agents.

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Section: Resultsmentioning

confidence: 99%

Application of different anti-browning agents in order to preserve the quality of apple slices

Krasnova¹,

Mišina²,

Segliņa³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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show abstract

“…It was noted that both colour brightness value L* and Whiteness index (WI) equally describe the changes in fresh-cut apple colour. Substantial colour changes mostly occur during the first days of storage (Mao et al, 2007;Lu et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

Krasnova¹,

Dukalska²,

Segliņa³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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“…Upon being treated with 1 μL/L of 1-MCP for 10 h at 20 °C, kiwifruit (Actinidiadeliciosa cv. Hayward), showed a reduced respiration rate, ethylene formation, delayed softening, and color change, compared to the control, after storing at 2 °C for 10 d (Mao et al 2007).…”

Section: -Mcp Related Products and Applicationsmentioning

confidence: 90%

1-Methylcyclopropene (MCP)-Containing Cellulose Paper Packaging for Fresh Fruit and Vegetable Preservation: A Review

Tang

et al. 2017

BioResources

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The freshness and safety of fruits and vegetables is important in our daily life. Paper products are often used for shipping, wrapping, and decoration in the retail for fruits and vegetables. When these paper products are modified with active substances, they can offer additional functions other than just packaging. Thus, introducing 1-methylcyclopropene (1-MCP) into paper products can impart a preservation function for fruits and vegetables. 1-MCP is an excellent and eco-friendly inhibitor of ethylene that can effectively retard the ripening of fruits and vegetables. This article reviews the ripening process induced by ethylene, the inhibition mechanism of 1-MCP, and the existing technologies and products for 1-MCP utilization. Novel active paper packaging products via the use of encapsulated 1-MCP complexes may have a great potential for commercialization. Such packaging containing 1-MCP active paper could be effective in prolonging the shelf-life and improving the quality of the product during the storage, shipping process, and retail market, and can be attractive economically, socially, and environmentally.

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Application of 1-methylcyclopropene prior to cutting reduces wound responses and maintains quality in cut kiwifruit

Cited by 47 publications

References 14 publications

Application of different anti-browning agents in order to preserve the quality of apple slices

Application of different anti-browning agents in order to preserve the quality of apple slices

Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

1-Methylcyclopropene (MCP)-Containing Cellulose Paper Packaging for Fresh Fruit and Vegetable Preservation: A Review

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