Effects of 1-methylcyclopropene treatments on whole and fresh-cut kiwifruits
2003
Colelli, G. | Amodio, M.L. (Foggia Univ. (Italy). Istituto di Produzioni e Preparazioni Alimentari)
Kiwifruits are very sensitive to ethylene, which is responsible of faster ripening processes, including loss of firmness, resulting in a shorter postharvest life. The effects of treatments with 1-MCP on whole and fresh-cut kiwifruit have been investigated with emphasis on duration of exposure and presence of exogenous ethylene. Exposing whole fruits, previously stored for 5 weeks at 1 deg C, with 1 ppm of 1-MCP for 24 or 48 hours at 20 deg C, resulted in a lower respiration rate during the following 9 days at 20 deg C, compared to untreated fruits, with no difference related to duration of exposure. Quality attributes (i.e. firmness, soluble solids content and titratable acidity) were not significantly affected by 1-MCP. Exposing 7-mm kiwifruit slices to 1 ppm of 1-MCP for 6, 12, and 24 hours at 10 deg C resulted in lower respiration rate, ethylene production and firmness loss during the following 4 days at 10 deg C, compared to untreated slices. Again, no difference was observed in relation to time of exposure. Treatment with 1 ppm of 1-MCP for 6 hours at 10 deg C resulted effective delaying senescence of 7-mm kiwifruit slices (in terms of reduction in respiration rate, ethylene production and loss of firmness) also in presence of 1 ppm of exogenous ethylene, with similar (if not better) results compared to slices exposed to air scrubbed with potassium permanganate
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