Physiology of fresh-cut ‘Galia’ (Cucumis melo var. reticulatus) from ripe fruit treated with 1-methylcyclopropene

Ergun, Muharrem; Jeong, Jiwon; Huber, Donald J.; Cantliffe, Daniel J.

doi:10.1016/j.postharvbio.2006.08.019

Cited by 32 publications

(23 citation statements)

References 34 publications

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“…Also, firmness value of samples treated with UV-C was low compared to control (data not shown). Therefore, our results agreed with Ergun et al (2007).…”

Section: Discussionsupporting

confidence: 90%

“…Therefore it might be said that UV-C applications on tissue of fresh-cut melon is harmful effect. Ergun et al (2007) reported that the loss of firmness in fresh-cut Galia melon associated with an increase in electrolyte leakage. In this study it was found an increase of total soluble solids content of UV-C treated samples compared to control group.…”

Section: Discussionmentioning

confidence: 99%

“…color, integrity, absence of excessive dripping in the package), as this is the first characteristic a consumer perceives as quality of the product. Change in texture, flavor, color and appearance are the limiting factors of minimally processed products quality which have been reported in melon fruits (Portela & Cantwell, 1998;Lamiranka et al, 2003;Ergun et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C

Kasım¹,

Kasım²

2014

Food Sci. Technol (Campinas)

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“…Also, firmness value of samples treated with UV-C was low compared to control (data not shown). Therefore, our results agreed with Ergun et al (2007).…”

Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C

Kasım¹,

Kasım²

2014

Food Sci. Technol (Campinas)

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“…1-MCP treatment (0.5 mLÁL, 3 h) inhibited ethyleneinduced phenol accumulation in whole heads of 'Iceberg' lettuce but did not prevent accumulation in fresh-cut (wounded) product (Saltveit, 2004). Consistent with the influence of wounding at overriding components of ethylene signaling, it is evident that the benefits conferred on treatment of whole fruit with 1-MCP are considerably dampened in fresh-cut tissues (Calderon-Lopez et al, 2005;Ergun et al, 2006aErgun et al, , 2007Mao et al, 2006Mao et al, , 2007.…”

mentioning

confidence: 90%

Suppression of Ethylene Responses Through Application of 1-Methylcyclopropene: A Powerful Tool for Elucidating Ripening and Senescence Mechanisms in Climacteric and Nonclimacteric Fruits and Vegetables

Huber¹

2008

horts

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115

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The discovery of 1-methylcyclopropene (1-MCP) as an inhibitor of ethylene action has provided yet another effective tool for understanding the role of this hormone in the development of higher plants. In the nearly 12 years since the description of the effects of this growth regulator on ethylene action, the subsequent introduction of stable formulations has resulted in an explosive increase in 1-MCP-targeted research, particularly, although not exclusively, in the discipline of postharvest science. The vicinal relationship between 1-MCP and postharvest biology is understandable in view of the established roles of ethylene, both beneficial and detrimental, in the handling and storage behaviors of a vast majority of harvested fruit and vegetative organs. The use of 1-MCP is proving to be supplemental to molecular approaches for identifying and understanding the spectrum of senescence and ripening processes under the direct control of ethylene perception. Climacteric fruits have served as the predominant target for investigations of 1-MCP, and the responses of these fruits have confirmed that the antagonist operates in opposition to ethylene. Studies of nonclimacteric fruits challenged with 1-MCP and other ethylene action inhibitors have identified both ethylene-dependent and ethylene-independent ripening processes and have posed interesting questions regarding the canonical distinctions between climacteric and nonclimacteric fruits.

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“…1-Methylcyclopropene (1-MCP) is a compound that inhibits ethylene action both on whole fruit and cut fruit; it has been demonstrated to have the potential to reduce the softening of minimally processed products such as pineapple [22], melon 'Galia' [23], kiwi fruit [24,25], mango 'Kent' and 'Keitt', marmalade fruit 'Fuyu' [24], and pear 'Blanquilla' [25]. Application of 1-MCP on minimally-processed yellow pitahaya, may represent an alternative to reduce changes to texture during storage [25].…”

Section: Introductionmentioning

confidence: 99%

Viscoelastic behavior of yellow pitahaya treated with 1-MCP

Torres‐Valenzuela

Ayala-Aponte

Serna-Cock

2016

DYNA

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Foods may have both solid and liquid properties, and are described as viscoelastic products. Knowledge on such viscoelastic features is very useful for quality control and/or food stability. The purpose of this work was to evaluate the effect of the application of 1-MCP on the viscoelastic properties of minimally processed yellow pitahaya during refrigeration storage, by using a stress relaxation test. Viscoelastic parameters were determined through Generalized Maxwell and Peleg's rheologic models. Both rheological models proved suitable to predict viscoelastic behavior; however, Peleg's model better described this behavior. Samples of treated and non-treated pitahaya with 1-MCP decreased their elastic behavior (firmness decrease) during storage. Fruit treated with 1-MCP showed a greater elastic component than non-treated samples during storage. These two rheological models were suitable for predicting the viscoelastic behavior, however Keywords: Stress relaxation; Generalized Maxwell; Peleg; Selenicereus megalanthus. Comportamiento viscoelástico de pitahaya amarilla tratada con 1-MCP ResumenLos alimentos pueden exhibir características de sólido y de líquido y se describen como productos viscoelásticos. El conocimiento de las propiedades viscoelasticas es muy útil para el control de la calidad y/o estabilidad de los alimentos. El objetivo de este trabajo fue evaluar el efecto de la aplicación de 1-MCP sobre propiedades viscoelásticas de muestras de pitahaya amarilla mínimamente procesada durante el almacenamiento en refrigeración, empleando la prueba de esfuerzo de relajación. Los parámetros viscoelásticos se determinaron mediante los modelos reológicos de Maxwell Generalizado y Peleg. Estos dos modelos reológicos fueron apropiados para predecir el comportamiento viscoelástico, sin embargo, el modelo de Peleg describió mejor este comportamiento. Las muestras de pitahaya tratada y no tratadas con 1-MCP disminuyeron su comportamiento elástico (disminución de firmeza) durante el almacenamiento. La fruta tratada con 1-MCP presentó mayor componente elástico que las muestras no tratadas durante el almacenamiento.Palabras clave: Esfuerzo de relajación; Maxwell generalizado; Peleg, Selenicereus megalanthus.

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Physiology of fresh-cut ‘Galia’ (Cucumis melo var. reticulatus) from ripe fruit treated with 1-methylcyclopropene

Cited by 32 publications

References 34 publications

Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C

Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C

Suppression of Ethylene Responses Through Application of 1-Methylcyclopropene: A Powerful Tool for Elucidating Ripening and Senescence Mechanisms in Climacteric and Nonclimacteric Fruits and Vegetables

Viscoelastic behavior of yellow pitahaya treated with 1-MCP

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