Effect of 1‐Methylcyclopropene on the Quality of Fresh‐cut Apple Slices

Perera, Conrad O.; Balchin, L; Baldwin, Elizabeth A.; Stanley, Roger; Tian, Min

doi:10.1111/j.1365-2621.2003.tb06992.x

Cited by 43 publications

(34 citation statements)

References 29 publications

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“…The chemical 1‐methylcyclopropene (1‐MCP) is a potent antagonist to the action of ethylene and is useful in prolonging the quality of various fresh‐cut fruits including apples (Jiang and Joyce 2002; Perera and others 2003) and pineapples (Budu and Joyce 2003). At low concentrations, 1‐MCP appears to irreversibly bind to the ethylene receptors of plant tissues resulting in ethylene insensitivity and delaying or inhibiting ethylene‐mediated ripening and senescence processes of various fruits (Blankenship and Dole 2003; Mao and others 2004).…”

Section: Introductionmentioning

confidence: 99%

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

Zhou

McEvoy

Luo

et al. 2006

Journal of Food Science

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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.

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Section: Introductionmentioning

confidence: 99%

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

Zhou

McEvoy

Luo

et al. 2006

Journal of Food Science

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“…That 1-methylcyclopropene (1-MCP), a potent antagonist to ethylene action, 9,10 prolongs specific attributes of quality for fresh-cut fruits including 'Golden Delicious' 11 and 'Pacific Rose' apples, 12 pineapple 13 and other fruits provides evidence for a role for ethylene in at least some of the symptoms of deterioration in fresh-cut fruits, the shelf life of which is considerably reduced relative to their intact counterparts. 4 Storage of fresh-cut watermelon fruit is limited largely due to juice leakage and water soaking, 14 as well as a loss in soluble solids and lycopene.…”

Section: Introductionmentioning

confidence: 99%

Physiological properties of fresh‐cut watermelon (Citrullus lanatus) in response to 1‐methylcyclopropene and post‐processing calcium application

et al. 2005

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Seedless watermelon (Citrullus lanatus Thunb. Mansfeld, cv. Millionaire) fruit were exposed to 10 µL L −1 1-methylcyclopropene (1-MCP) or air for 18 h. Afterward, the fruit were processed into placental-tissue pieces, treated with calcium dips (20 g kg −1 CaCl 2 ) or deionized water, and stored in vented containers for 7 days at 10 • C. At intervals during storage, fresh-cut placental tissue was monitored for respiration, ethylene production, firmness, electrolyte leakage, total soluble solids, titratable acidity and microbial growth. Ethylene production was below detection in fresh-cut placental tissue, consistent with the low ethylene production in intact watermelon fruit. Respiration rates were significantly enhanced in response to tissue processing, and continued to increase throughout the 7 days of storage. Tissue derived from 1-MCP-treated fruit showed enhanced 1-aminocyclopropane-1-carboxylate synthase (ACS, EC 4.4.1.14) activity, suppressed respiratory rates and undetectable levels of 1-aminocyclopropane-1-carboxylate oxidase (ACO) activity during storage. Post-processing calcium dips (CaCl 2 ) had little influence on ACS activity relative to tissue not receiving calcium, but significantly enhanced ACO activity and maintained firmness of fresh-cut tissue throughout storage. The data collectively support the conclusion that 1-methylcyclopropene treatment of intact watermelon fruit is alone unlikely to benefit the storage duration of fresh-cut watermelon.

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“…ethylene accumulation in the package may enhance deterioration of the product including chlorophyll loss, texture changes, compositional changes and membrane deterioration. When ethylene action in apple slices was inhibited through treatment with 1-methylcyclopropene (1-MCP), apple slices were firmer and had reduced rates of respiration and ethylene production compared to untreated fruit (Perera et al, 2003). other volatile compounds that may affect product physiology or microbial growth, or contribute to aroma, may interact with the product package.…”

Section: Other Volatilesmentioning

confidence: 98%