Physiological and physical responses of packaged minimally processed pinakbet vegetables to 1-methylcyclopropene (1-MCP) pre-cutting
2016
Negrillo, S.L.C. | Castillo-Israel, K.A.T. | Gandia, J.B.L. | Absulio, W.L. | Serrano, E.P.
The physiological and physical responses of minimally processed pinakbet vegetables (MPPV) to-1-MCP pre-cutting treatment were evaluated to determine its possible use as a tool in maintaining the storage quality. Pinakbet mix vegetables consisting of string beans, okra, bitter gourd, eggplant and squash were exposed to 3ppm 1-MCP prior to cutting, followed by packaging in PET trays overwrapped with PVC cling film and storage at 8-10 deg C. Physical quality indices such as browning of the cut edges, color changes, firmness and overall visual quality were determined for each vegetable in the pack. Physiological changes were also measured as changes in concentration of headspace, ethylene, carbon dioxide and oxygen. The pre-cutting application of 3 ppm 1-MCP levels which correlates with the decreased headspace oxygen concentrations. However, it did not affect the respiration rate as headspace carbon dioxide was maintained close to 1%. The pre-cutting application of 3 ppm 1-MCP to MPPV maintained storage quality of vegetables as shown by suppressed development by brown spots in string beans. The formation of white blush in squash was also significantly alleviated and firmness was retained. Discoloration of eggplant was also lessened as shown by L* a*, and b* values. No effect on okra and bitter gourd were also observed. Pre-cutting 1-MCP application can be potential tool in maintaining storage quality of minimally processed pinakbet vegetable mix. To the best of knowledge, this is the first report on the application of 1-MCP on pinakbet vegetable mix to test its efficacy in maintaining its storage life.
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