Influence of 1-methylcyclopropene and NatureSeal on the quality of fresh-cut "Empire" and "Crispin" apples
2005
Rupasinghe, H.P.V. | Murr, D.P. | DeEll, J.R. | Odumeru, J.
Wounding during processing triggers physiological reactions that limits shelf life of fresh-cut apples. Exposure of "Empire" and "Crispin" apples at harvest to the ethylene antagonist, 1-methylcyclopropene (1-MCP), on the maintenance of fresh-cut quality was evaluated in combination with post-cut dipping of NatureSeal Efficacy of 1-MCP on fresh-cut physiology and quality depended on the storage duration and apple cultivar. Ethylene production of apple slices was inhibited by 1-MCP but not by NatureSeal. Total volatiles produced by fresh-cut apples were not affected by NatureSeal but by 1-MCP when 1-month stored "Crispin" apples were used. 1-MCP influenced the quality attributes of fresh-cut slices prepared from apples stored either 4 months in cold storage or 6 months in controlled atmosphere. Enzymatic browning and softening of the cut-surface, TSS and total microbial growth were suppressed by 1-MCP in "Empire" apples. The influence of 1-MCP on quality attributes in "Crispin" apple slices was marginal.
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