Extending the shelf-life of 'Queen' pineapple with 1-methylcyclopropene
2011
Angeles, M.P. | Agravante, J.U. | Esguerra, E.B., Philippines Univ. Los Ba񯳬 College, Laguna (Philippines). Postharvest Horiculture Training and Research Center
'Queen' pineapple has a short shelf-life, turning full yellow in just 4 days after harvest. Since ethylene is involved in ripening processes including chlorophyll degradation, a study was conducted to determine whether 1-methylcyclopropene (1-MCP), an inhibitor of ethylene action, can delay yellowing of the peel and prolong the shelf-life of the fruits. The optimum concentration and duration of treatment was also established. 'Queen' pineapple at commercial maturity (color break) were exposed to 1-MCP (0.1 ppm, 0.5 ppm, 1.0 ppm) in sealed chamber for 12 h or 24 h at ambient. Fruits sealed in chambers during the desired duration but without 1-MCP (0 ppm) and those not treated with 1-MCP and not sealed in chambers served as controls. After 1-MCP treatment, the fruits were exposed to air and kept at ambient. The physico-chemical changes were monitored during storage. Results showed that 1-MCP when applied for 12 h had no effect on peel color development regardless of the concentration used, 1-MCP at 0.1, 0.5 and 1.0 ppm applied for 24h slowed down yellowing of the peel. However, only the 0.5 ppm had a persistent effect which lasted throughout the storage period. The visual quality of the control (no 1-MCP, not sealed in the chamber) declined more rapidly than the rest of the fruits and remained marketable for only 3 days. Treatment with 0.5 ppm 1-MCP for 24 h extended the shelf-life of 'Queen' pineapple to 8 days. The TSS, TA, pH and sensory characteristics of the fruits at full yellow color were not affected by the 1-MCP treatment.
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