Application of 1-methylcyclopropene reduces wound responses and maintains quality in fresh-cut apple

作者：Linchun Mao^*; Fujun Lu; Guoze Wang

来源：Asia Pacific Journal of Clinical Nutrition, 2007, 16: 111-115.

• 1-methylcyclopropene
• fresh-cut
• apple
• wound response
• quality

The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment before cutting on respiration rate, ethylene production, electrolyte leakage, firmness, and color in fresh-cut apple fruit. Fresh-cut apple without 1-MCP treatment had a shelf life of 10 days at 2 degrees C and became browning and decay after pro-long storage. However, fresh-cut apple remained fresh-looking even after 14 days at 2 degrees C when fruit were exposed to 1-MCP before cutting. 1-MCP treatment significantly reduced wound-activated respiration rate and ethylene production, maintained firmness during storage. Visible changes in apple skin color do not occur, however, L and whiteness index (WI) of flesh in intact and fresh-cut apple applied with 1-MCP were higher than those without 1-MCP treatment. Fresh-cut and intact fruit had little changes in electrolyte leakage after 2 days of storage when 1-MCP was pre-applied. The present study indicated that treatment with 1 mu L/L 1-MCP for 10 h at 20 degrees C prior to cutting can significantly reduce wound-active responses in fresh-cut apple.

• 出版日期2007
• 单位内蒙古大学; 浙江大学