Efficacy of 1-methylcyclopropene (1-MCP) post-cutting treatment on the storage quality of fresh-cut ‘Queen’ pineapple (Ananas comosus (L.) Merr. cv.‘Queen’)

The efficacy of 1-methylcyclopropene (1-MCP) applied as a post-cutting treatment on fresh-cut ‘Queen’ pineapple was determined in order to assess its potential to maintain the storage quality of fresh-cut ‘Queen’ pineapple, a major Philippine variety. 1-MCP at a concentration of 1 uL L-1 was applied post-cutting by injecting the gas into packed fresh-cut ‘Queen’ pineapples in polypropylene tray overwrapped with LDPE stretchable film. The packed fruits were stored at 5oC and monitored for headspace gas concentrations (ethylene, CO2, O2), visual quality deterioration parameters and microbial deterioration indicators. 1-MCP was found to effectively elicit its ethylene inhibiting action as shown by lowered headspace ethylene by about 40% at day 4 storage. Headspace CO2 levels were likewise lowered by 1-MCP to about 50% at day 2 while higher headspace O2 levels were generally obtained which had the highest increase at day 2 (about 18%) which created an improved modified atmosphere condition inside the package compared with the control. No significant effects on the visual quality were noted throughout storage. Color differences were however observed, with 1-MCP treatments having significantly higher lightness values and higher hue values at day 2. 1-MCP did not affect the microbial growth (aerobic bacteria, acid-forming bacteria, yeasts and molds, coliforms) on the samples during storage. Aerobic bacteria count was slightly lower than the control at day 3. The fresh-cut pineapple packaged in the manner described had a shelf-life of 3 days based on the microbial limits set by EU countries which is log 7 cfu/mL aerobic plate count. To the best of our knowledge, this is the first study which demonstrated the effects of 1-MCP on fresh-cut pineapple of the ‘Queen’ variety.