Oxidative behaviour of Blanquilla pears treated with 1‐methylcyclopropene during cold storage

The increasing use of 1‐methylcyclopropene (1‐MCP) to extend the commercial life of fruit constitutes an attractive way of improving packing house competitiveness. This compound prevents the effects of ethylene in a wide range of fruit and vegetables. However, despite the extensive literature relating to this action on ethylene, little is known about its other physiological effects. In this work, pears (Pyrus malus L cv Blanquilla) were treated with 100 ppb 1‐MCP immediately after harvest and stored in air for 5 months. Differences in oxidative stress and in antioxidant potential between controls and 1‐MCP‐treated fruits were established, determining the changes in the levels of hydrogen peroxide, ascorbate content and ionic leakage during storage. Activities of the H₂O₂‐generating enzyme superoxide dismutase (EC 1.15.11) and the H₂O₂‐scavenging enzymes catalase (EC 1.11.1.6), ascorbate peroxidase (EC 1.11.1.11) and unspecific peroxidase (EC 1.11.1.7) were also determined. 1‐MCP‐treated fruits exhibited lower levels of hydrogen peroxide, ascorbate and lower ionic leakage during storage. In accordance with this result, 1‐MCP‐treated fruits also exhibited higher enzymatic antioxidant potential. These results challenge the hypothesis that the beneficial effects of 1‐MCP on ripening were not exclusively due to its action on ethylene but also to an increase in antioxidant potential in pear. Copyright © 2004 Society of Chemical Industry     

Effects of a pretreatment with nitric oxide on peach (<Emphasis Type="Italic">Prunus persica</Emphasis> L.) storage at room temperature

Peach is characterised by a rapid senescence associated with a high production of autocatalytic ethylene at the beginning of ripening, a fact which reduces markedly its postharvest shelf-life. The application of antisenescent compounds after harvesting has been assayed to solve this problem. One of the newest and more promising compounds is the free radical gas nitric oxide (NO). In this work, peaches of cv. ‘Rojo Rito’ were treated with 5 μL L⁻¹ of NO for 4 h, at 20 °C, and then stored at the same temperature for 14 days. Untreated fruits stored under the same conditions were used as control fruits in the experiment. Key physiological parameters of senescence (ethylene production and respiratory rate) and quality parameters (firmness, titrable acidity, total soluble solids and colour) were analysed. A particular emphasis was placed on the analysis of the oxidative status and the antioxidant capacity during storage and as a response to the NO treatment. The ethylene production and respiratory rate of fruits treated with NO were lower than those of control fruits. Treated fruits underwent a lesser loss of firmness during storage. The degree of disintegration of cell membranes, assessed as the percentage of electrolyte leakage, was also lower in fruits treated with NO. NO did not seem to affect lipid peroxidation or LOX activity, but it did affect PPO activity. The treatment with NO stimulated POX activity and, especially, SOD and CAT activities. It seems that total carotenoids and free ASC were not influenced by the pretreatment; however, the oxidised form of ASC, DHA, showed a slight increase. NO seemed to have a beneficial effect on the oxidation equilibrium and the antioxidant capacity of peach fruit. A delay in the initiation of the senescence of fruits treated with NO, that extended the postharvest shelf-life, was observed.     

Total Phenolics,Carotenoids, Ascorbic Acid,and Antioxidant Properties of Fresh‐cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

Abstract: Mango (Mangifera indica L.) is a major tropical fruit that has not been exploited for fresh‐cut or minimally processed products on a scale similar to apples, pineapples, or melons. The objective of this study was to investigate the effect of infrared (IR) treatment on total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh‐cut cubes from ‘Tommy Atkin’ mangoes. Mango cubes were IR treated (5, 10, 15 min) and evaluated at 4‐d intervals during 16‐d storage at 4 ± 1 °C. Total phenolics, carotenoids, and ascorbic acid content in fresh‐cut control mango cubes were 43.33, 1.37, and 15.97 mg/100 g FW, respectively. IR treatments increased total phenolics (59.23 to 71.16 mg/100 g FW) and decreased ascorbic acid (12.14 to 15.38 mg/100 g, FW). Total carotenoids showed a mixed trend (1.13 to 1.66 mg/100 g, FW). The IR treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of mango cubes, as assayed by ABTS (261.5 compared with 338.0 to 416.4), DPPH (270.5 compared with 289.4 to 360.5), and ORAC (6686 compared with 8450 to 12230). Total phenolics, carotenoids, ascorbic acid, and antioxidant capacity decreased over 16‐d storage. However, IR treated samples had consistently higher ABTS, DPPH, and total phenolics during storage. It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh‐cut mangoes with minimal effect on the visual appearance. Practical Application: Various methods/treatments are in use for extending the quality of fresh‐cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh‐cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16‐d storage. This is the first study reporting on the use of IR heat in fresh‐cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh‐cut mango cubes with minimal effect on the visual appearance.     

Extending the shelf‐life of bananas with 1‐methylcyclopropene and a chitosan‐based edible coating

BACKGROUND: The marketability of bananas over long distances has been limited due to their highly perishable nature and sensitivity to ethylene. To increase the shelf‐life several alternatives have been tested in attempts to maintain quality characteristics. We evaluated the effects of 1‐methylcyclopropene (SmartFresh^SM, 1‐MCP) and a chitosan‐based edible coating (FreshSeal^®, EC), applied alone or combined, on bananas at ripeness stage 3. All fruits were stored for 8 days at 22 °C, 85% RH. Color development, weight loss, firmness, physiological, sensory and chemical variables were evaluated. RESULTS: After 3 days, control and EC‐treated fruits were completely yellow (°Hue = 90), while 1‐MCP treated fruits alone and combined with EC were still showing some green colorations on tips and neck of fingers. After 7 days, fruits treated with the combination (EC + 1‐MCP) reached a Hue value of 90. Firmer fruits were observed with 1‐MCP alone or combined with EC. A decrease of 0.15% titratable acidity and an increase of 8°Brix were observed in all treatments during the experiment. The incidence of sugar spots was delayed and diminished on fruits treated with 1‐MCP either alone or combined. Sensory results showed no adverse effects by using the 1‐MCP or the edible coating. CONCLUSION: The combined treatment of EC + 1‐MCP could be used to extend the commercial life of bananas for up to four more days. Copyright © 2009 Society of Chemical Industry     

Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization

The effects of high-pressure (HP) treatment (400?MPa at 42 °C for 5 min) and pulsed electric field (PEF) processing (25 kV/cm at 57 °C for 280 μs) on ascorbic acid, total carotenoids, total phenolic compounds and total antioxidant capacity (TEAC and ORAC) of an orange juice–milk (OJ-M) beverage along the storage time at 4 °C were compared with a conventional heat preservation technology used in industry (90 °C for 15 s). During storage, ascorbic acid, total carotenoids and antioxidant capacity (TEAC) depleted with time regardless of the treatment applied. Instead, total phenolic content and antioxidant capacity measured by the ORAC method increased at the end of the storage. Non-thermal-treated beverage had less non-enzymatic browning than the thermally pasteurized one. There were no significant variations in the hidroxymethylfurfural (HMF) content of the HP- and PEF-treated OJ-M, whilst a significant increase was obtained after thermal treatment. During refrigerated storage, HMF was always below the maximum values established. The HP treatments reduced the L* value of the treated beverages immediately after processing and during refrigerated storage and induced an increase in total colour differences of beverages treated by HP compared with PEF and thermally processed orange juice–milk. Hence, alternative methods such as HP and PEF may give new opportunities to develop orange juice–milk with an equivalent shelf life to that of thermally treated orange juice mixed with milk in terms of microbial, physicochemical and nutritional characteristics.     

Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)

The effect of different methods of conservation (frozen and canned) on the antioxidant properties of raw apricot was evaluated, and antioxidant activity of both types of processed fruit was monitored during 150 days of storage. The raw apricot exhibited the highest inhibition of oxidation according to the lipid peroxidation assay. The freezing process led to a slight loss of antioxidant activity, whereas canned apricots lost their antioxidant capacity. All samples showed a higher degree of protection in the deoxyribose assay (OH^·) than BHA and BHT. The capacity of raw apricot to scavenge radical superoxide was higher than that of the antioxidant standards analysed, whereas the freezing and canning treatment decreased this capacity. The raw or processed apricots showed no capacity to scavenge hydrogen peroxide, nor offered oxidative stability to olive, sunflower and corn oils under the conditions of heating involved in the Rancimat test. Canned apricots showed higher ABTS^·+ scavenging capacity than the raw fruit, perhaps as a result of the syrup absorbed by canned apricots. Raw apricots showed a very good capacity to protect linoleic acid against oxidation. During storage in frozen and canned apricots no important changes were detected in the different antioxidant activities assayed from 1 to 150 days.     

Effects of 1‐methylcyclopropene on oxidative damage,phospholipases and chilling injury in loquat fruit

BACKGROUND: Low‐temperature storage is commonly used for loquat (Eriobotrya japonica Lindl.) fruit to inhibit decay and extend postharvest life, but it also increases the severity of chilling injury (CI) in red‐fleshed fruit. 1‐Methylcyclopropene (1‐MCP) has been used to reduce the development of CI in cold‐stored loquat. However, the effects of 1‐MCP on changes in antioxidant system and phospholipase activity and their relation to CI have not been investigated. The objective of this study was to determine whether the 1‐MCP‐induced modification in antioxidant system and phospholipase activity is linked to the reduced CI in cold‐stored loquat fruit. RESULTS: 1‐MCP treatment significantly alleviated CI in ‘Fuyang’ loquat fruit. The treatment markedly inhibited the accumulation of malondialdehyde, superoxide radicals and hydrogen peroxide and the increase in electrolyte leakage. In addition, 1‐MCP‐treated fruit exhibited significantly higher catalase activity and lower lipoxygenase (LOX) and phospholipase C (PLC) activities than control fruit during storage. CONCLUSION: These results suggest that LOX and PLC are associated with the induction of CI in loquat fruit. 1‐MCP might reduce CI by inhibiting LOX and PLC activities and alleviating oxidative damage. Copyright © 2009 Society of Chemical Industry     

Antioxidative enzyme activity and internal browning of 1‐methylcyclopropene‐treated European pear fruits (cv. ‘Shahmiveh’ and ‘Sebri’)

The effects of 1‐methylcyclopropene (1‐MCP) on antioxidative enzyme and internal browning (IB) incidence of two European pear cultivars ‘Shahmiveh’ and ‘Sebri’ stored at 0.5 °C were investigated. Ethylene production of ‘Sebri’ was delayed by 1‐MCP but suppressed in ‘Shahmiveh’. IB increased in both cultivars, with a higher level of the incidence in ‘Shahmiveh’, and was reduced by 1‐MCP. Activities of catalase (CAT) and peroxidase, but not superoxide dismutase (SOD), decreased in untreated fruit during the first 40 days. 1‐MCP had little effect on SOD activity or on total phenolics. Polyphenoloxidase activity did not increase over time in 1‐MCP‐treated fruit of the IB sensitive ‘Shahmiveh’, and the effect was inconsistent for ‘Sebri’. Ascorbic acid (AA) levels in 1‐MCP‐treated fruit of both cultivars declined at a lower rate compared with untreated fruit during storage, but the reduction in AA levels was faster in ‘Shahmiveh’ compared with ‘Sebri’. Also, the effects of 1‐MCP on antioxidative systems may be related to IB development.     

A simple pretreatment with low O2 to alleviate superficial scald in Granny Smith apples

Sealing Granny Smith apples in a low‐O₂ atmosphere for 7 days at 20 °C (LO₂‐20C) prior to cold storage reduced superficial scald development after 6 and 8 months at 0 °C plus 10 days at 20 °C. This LO₂‐20C treatment reduced the O₂ levels that induce endogenous production of significant amounts of CO₂, acetaldehyde and ethanol, and thereby reduced ethylene production in cold storage, which in turn reduced scald development. Treatment with ethanol vapour (20 mL L^?1) for 1 day at 20 °C plus 6 days at 1 °C or with low O₂ for 1 day at 20 °C plus 6 days at 1 °C (LO₂‐1C) did not reduce scald effectively. 1‐Methylcyclopropene (1‐MCP) treatment at 0.5 µL L^?1 was the most efficient at reducing scald development. In all treatments, superficial scald development proceeded from the distal blossom end towards the proximal stem end of fruits. After 6 months of cold storage at 0 °C, peel browning and membrane leakage, measured as electrical conductivity in situ, were greater at the blossom end than at the stem end of control, ethanol‐ and LO₂‐1C‐pretreated fruits. In LO₂‐20C‐ and 1‐MCP‐pretreated fruits, colour indices (hue angle, lightness and chroma) and electrolyte leakage were similar at both the stem and blossom ends and were associated with less scald development after 6 months at 0 °C. The reduction in scald development was also associated with lower peroxidase and polyphenol oxidase activities in the peel of LO₂‐20C‐ and 1‐MCP‐pretreated fruits. A simple treatment at 20 °C (LO₂‐20C) prior to regular cold storage could also be suitable for organically grown apples that cannot be treated with diphenylamine or 1‐MCP. Copyright © 2007 Society of Chemical Industry     

1‐Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh‐cut cantaloupe

BACKGROUND: Orange‐fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh‐cut processing enhances ethylene‐mediated quality losses. Post‐cutting 1‐methylcyclopene (1‐MCP) application to fresh‐cut cantaloupe was evaluated for its effects on quality attributes, phytochemical content and aroma volatiles. RESULTS: Fresh‐cut cantaloupe (Cucumis melo var. cantalupensis ‘Fiesta’) cubes treated with 1.0 µL L^?1 of 1‐MCP for 24 h at 5 °C, packaged in vented plastic clamshells and stored under normal atmosphere at 5 °C for 9 days, preserved their soluble solids, total phenolics, total carotenoids and β‐carotene contents, but significant softening occurred. A significant increase of non‐acetate esters and a decrease of aldehydes occurred during storage. Most quality attributes of fresh‐cut cantaloupe were unaffected by the treatment with 1‐MCP. 1‐MCP‐treated fresh‐cut cantaloupe accumulated higher levels of propyl acetate, 2‐methylbutyl acetate, methyl butanoate, methyl 2‐methyl butanoate, methyl hexanoate, 2‐methylbutyl alcohol and phenethyl alcohol, and lower levels of benzyl alcohol and heptanal than untreated controls. CONCLUSION: Post‐cutting treatment with 1‐MCP affected nine of the flavor‐important volatiles, particularly those derived from the amino acids isoleucine and phenylalanine, but had no practical effect on phytochemicals or other quality attributes. © 2012 Society of Chemical Industry     

Effect of 1-methylcyclopropene on tomato flavour components, shelf life and decay as influenced by harvest maturity and storage temperature

BACKGROUND: In Florida, tomatoes are harvested green (GR), which includes mature green (MG) and immature green (IG) fruits, and stored at low temperature (13 °C), resulting in poor flavour. Flavour improvement might be achieved if fruits were harvested with some colour (to eliminate IG fruits) and/or stored at higher temperature with the ripening inhibitor 1‐methylcyclopropene (1‐MCP). RESULTS: ‘Florida 47’ tomatoes were harvested at GR (MG + IG), breaker (BR), turning (TR) and pink (PK) stages, treated (+) or not (?) with 1‐MCP and stored at 13 and/or 18 °C. 1‐MCP treatment resulted in a gain of up to 6 days of shelf life depending on harvest maturity and storage temperature. Storage at 18 °C rather than 13 °C resulted in an increase in internal red colour, soluble solids (SS)/titratable acidity (TA) ratio and levels of many volatiles studied. The shelf life of BR (+) MCP fruits stored at 13 °C was similar to that of MG fruits. IG fruits exhibited lowest levels of SS, TA and ten volatiles compared with BR fruits. CONCLUSION: Harvesting tomatoes with colour (BR), thereby eliminating IG fruits, and treating with 1‐MCP resulted in better quality with adequate shelf life. Published 2011 by John Wiley & Sons, Ltd.     

Effect of pre‐ripening chilling temperatures on ripening,shelf life and quality of bananas treated with 1‐methylcyclopropene

Ethylene production, shelf life and fruit quality of Cavendish bananas (cv. Williams), held at different pre‐ripening storage temperatures (5 °C, 10 °C or 15 °C) prior to ethylene and/or 1‐methylcyclopropene (1‐MCP) application, were determined and compared. Levels of ethylene production during ripening were highest for control fruit that had been stored at 5 °C followed by 10 °C and then 15 °C. 1‐MCP treatment (at 300 nL L^?1) had no effect on ethylene production of fruit that had been stored at 10 °C by day 10 of storage, but ethylene production was significantly higher for fruit that had been stored at 15 °C and lower for those stored at 5 °C before 1‐MCP treatment. 1‐MCP also increased shelf life to a greater extent when applied to fruit that had been stored at 10 °C or 15 °C. Even though 1‐MCP had no significant effect on under peel chilling injury, it increased discolouration significantly, regardless of storage temperature. Firmness of 1‐MCP‐treated fruit decreased significantly compared to the control when fruit were held at 5 °C or 15 °C prior to ripening (and 1‐MCP application) but had no effect on fruit stored at 10 °C before ripening. These results indicate that pre‐ripening storage temperature affects ripening, shelf life and quality in both ethylene and 1‐MCP‐treated bananas.     

The antioxidant profile of three different peaches cultivars (Prunus persica) and their short-term effect on antioxidant status in human

Total polyphenols, carotenoids and vitamin C were assessed in three different peaches cultivars (Prunus persica): ‘Luisa Berselli’ (LB), ‘Stark Earlyglo’ (SE) and ‘Maria Serena’ (MS). Total antioxidant capacity of fruits and plasma antioxidant activity after ingestion of fruits were determined as Trolox equivalent antioxidant capacity (TEAC) and as plasma total radical-trapping potential (TRAP) respectively. The amount of polyphenols, carotenoids and vitamin C resulted to be generally similar in the three cultivars. TEAC, measured from harvest to 7 days postharvest, resulted to be influenced mainly by vitamin C content, whereas polyphenols and carotenoids seemed to play a secondary role. Although TEAC was similar in the three cultivars, only LB significantly increased the TRAP in human plasma at 1, 2 and 4 h after ingestion of peaches. Sugar moiety, condensed and glycoside phenols are suggested to be involved in the higher effect on plasma TRAP of LB.     

Effects of 1‐methylcyclopropene and post‐controlled atmosphere air storage treatments on fresh‐cut Ambrosia apple slices

BACKGROUND: The effect of 1‐methylcyclopropene (1‐MCP) treatment and two different post‐controlled atmosphere air storage (PCAAS) durations on the quality and chemistry of fresh‐cut Ambrosia apple slices was studied. RESULTS: PCAAS for 1 or 2 weeks prior to slicing had an overall positive effect on the resultant quality of fresh‐cut apple slices. The most significant responses to PCAAS were the suppression of both phenolic and o‐quinone accumulation in slices, and this was related to the significantly lower browning potential values obtained for slices from PCAAS‐treated apples. Polyphenol oxidase (PPO), peroxidase (POX) and ascorbate peroxidase (APOX) activities were not affected by 1‐MCP or PCAAS treatments. PPO and POX activities were almost completely inhibited by a 50 g L^?1 calcium ascorbate anti‐browning dip of apple slices from all treatments. CONCLUSION: The most dramatic effect of the PCAAS treatments was to reduce the accumulation of soluble phenolics, which is likely the reason that o‐quinone accumulation was also inhibited in treated fruits. The consequent reduction in browning potential may be the explanation as to why PCAAS treatment has been shown to reduce fresh apple slice browning in previous work. Copyright © 2012 Society of Chemical Industry     

Postharvest response of ‘Brown Turkey’ figs (Ficus carica L.) to the inhibition of ethylene perception

The potential use of 1‐methylcyclopropene (1‐MCP) alone or as a supplement to cold storage to delay the softening of ‘Brown Turkey’ figs (Ficus carica L.) was studied. Figs were treated with 0, 0.25, 0.5 or 5 µl l^?1 1‐MCP at 25 °C for 8 h and stored at 20 °C until evaluated. Figs treated with 0.5 or 5 µl l^?1 1‐MCP had higher ethylene production and respiration rates but slower softening than untreated fruit and those treated with 0.25 µl l^?1 1‐MCP. Early‐harvested firm figs and late‐harvested soft figs were untreated or treated with 0.5 or 5 µl l^?1 1‐MCP at 25 °C and stored at 0 °C for 19 days. Firm figs treated with 1‐MCP showed an early peak in ethylene synthesis, higher respiration rate and were firmer than control fruit. In contrast, soft figs did not respond to 1‐MCP except for a late increase in respiration rates of fruit treated with 5 µl l^?1 1‐MCP. 1‐MCP appeared to have a relatively limited effect on slowing ripening of ‘Brown Turkey’ figs and its effect was influenced by ripening stage. Copyright © 2005 Society of Chemical Industry     

Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples

BACKGROUND: Californian Granny Smith apples are very susceptible to bitter pit (BP) and superficial scald symptoms that develop during cold storage. The main preventive means are diphenylamine dipping and/or gaseous application of the ethylene inhibitor 1‐methylcylclopropene (1‐MCP), which is effective against superficial scald but not against BP. This study investigated the efficacy of a non‐chemical alternative, low‐O₂ (LO2) stress, in preventing these two physiological disorders. RESULTS: Application of LO2 stress at 20 °C for 10 days prior to cold storage of Granny Smith apples reduced superficial scald and BP incidence and severity during 8 months at 0 °C. LO2 treatments induced volatile alcohols and reduced ethylene and 6‐methyl‐5‐hepten‐2‐one (MHO‐on) production, thereby reducing superficial scald development after 4 months at 0 °C. In addition, LO2‐treated fruits had higher pectin methyl esterase (MdPME) gene expression, similar to that of 1‐MCP‐treated fruits, associated with their higher firmness. Conversion of MHO‐on to 6‐methyl‐5‐hepten‐2‐ol (MHO‐ol) in LO2‐treated fruits may explain the lower scald development. CONCLUSION: The ratio between MHO‐on and MHO‐ol might serve as an index of superficial scald severity. Reduction of BP symptoms in LO2‐treated fruits could be due to accumulation of volatile alcohols in the peel tissue. Copyright © 2010 Society of Chemical Industry     

The effects of 1-methylcyclopropene treatment on the shelf life and quality of cherry tomato (Lycopersicon esculentum var. cerasiforme) fruit

The use of 1‐methylcyclopropene (1‐MCP) to extend the shelf life of cherry tomato (Lycopersicon esculentum var. cerasiforme) was investigated. Higher concentrations of 1‐MCP delayed the ethylene induced climacteric peaks in mature green (MG) and breaker (BR) fruits. Thirteen days after treatment, control fruits were 55% as firm as fruit treated with 0.11 μL L^?1 1‐MCP. The initiation of fruit softening, chlorophyll degradation and accumulation of lycopene and carotenoids was delayed in treated fruits. Higher 1‐MCP concentrations inhibited the accumulation of lycopene and carotene such that the colour of the fruit did not reach that of control fruit. Treatment of MG cherry tomatoes with 1‐MCP enhanced shelf life optimally, while treatment of BR fruits was beneficial where full colour and high content of lycopene and carotenoids is important. Differentiation of the different stages of ripening before application of 1‐MCP is needed in order to succeed in accomplishing different postharvest objectives.     

RESPONSE OF 1-METHYLCYCLOPROPENE TREATED "GRANNY SMITH" APPLE FRUIT TO AIR AND CONTROLLED ATMOSPHERE STORAGE CONDITIONS

ABSTRACT

In the study, the efficacy of 1‐Methylcyclopropene (1‐MCP) on the quality of apples cv. “Granny Smith” was examined. Fruits were stored for 120 and 180 days at 0 ± 0.5C and 90 ± 5% relative humidity (RH) under normal (NA) and controlled atmosphere (CA), and samples taken at 120 and 180 days of storage were kept at 20 ± 2C and 60 ± 5% RH for 7 days. Weight loss was higher in fruits stored under NA. The lowest respiration rates were in CA while the highest rates were found in NA‐stored fruits without pretreated. 1‐MCP + CA reduced the internal ethylene concentration from 10.63 µL/L to 0.60 µL. The incidence and severity of superficial scald was 68.10 and 77.00% in fruits stored in NA. 1‐MCP consistently suppressed the expression of superficial scald. 1‐MCP maintained the quality fruit kept in CA and NA environments to a higher degree than nontreated apples over a 180‐day storage period. The results indicated that cv. “Granny Smith” could be stored successfully under 1‐MCP + CA conditions and that 1‐MCP + NA may be a viable alternative to CA for optimal eating quality.

PRACTICAL APPLICATIONS

1‐Methylcyclopropene (1‐MCP) is an effective inhibitor of ethylene action and it binds irreversibly to ethylene receptors. 1‐MCP delays the onset of the climacteric ripening of fruits. Recently research has been conducted on the effects of 1‐MCP on postharvest behavior of fruits and vegetables with the objective of reducing physiological disorders and quality losses to prolong their commercial life. The use of 1‐MCP is easy. It is important that the fruit treated with 1‐MCP reach a good sensory quality at the commercial level. Superficial scald of apples is a physiological disorder, which following long‐term storage has the potential to destroy the market value and utility of millions of tons of fresh apples annually. The present work evaluated a prestorage conditioning treatment to protect against this physiological disorder. Results will allow the long storage of apple cv. “Granny Smith,” benefiting growers, exporters, shippers and distributors of this horticultural product.     

Use of 1‐methylcyclopropene to extend the postharvest life of lettuce

This study examined the effect of fumigation of iceberg lettuce with 1‐methylcyclopropene (1‐MCP) at 0.1–1 µl l^?1 for 1–5 h on the storage life at 5 °C in air containing 0.1 µl l^?1 ethylene. 1‐MCP extended the storage life of shredded lettuce at all concentrations, with the optimal treatment being fumigation with 0.1 µl l^?1 1‐MCP for 1 h at 5 °C, which resulted in an extension in storage life of about 50% over untreated lettuce. Application of this treatment to whole lettuce heads resulted in a 100% increase in storage life. 1‐MCP thus appears to be of considerable commercial potential for the lettuce industry. © 2002 Society of Chemical Industry     

Extending the Shelf Life of Edible Flowers with Controlled Release of 1‐Methylcyclopropene and Modified Atmosphere Packaging

Abstract: Edible flowers have great sensory appeal, but their extremely short shelf life limits their commercial usage. Postharvest 1‐methylcyclopropene (1‐MCP) treatment is used to counter ethylene activity and delay senescence in fresh produce; however, its potential application in edible flowers has not been tested. The objective of this study was to investigate the effect of 1‐MCP treatment with modified atmosphere packaging (MAP) on the shelf life of edible flowers. Freshly harvested carnations and snapdragons were packaged in trays with or without 0.5 μL/L of 1‐MCP, sealed with a gas permeable film, and stored at 5 °C. Package atmospheres, tissue electrolyte leakage, and flower quality were evaluated on days 0, 7, and 14. Treatment with 1‐MCP resulted in significantly slower changes in package headspace O₂, CO₂, and C₂H₄ partial pressures, maintained higher overall quality of both flower species and reduced electrolyte leakage and abscission in snapdragon. All samples prepared with MAP had significantly reduced dehydration and higher overall quality compared to flowers packaged commercially in plastic clamshell containers. Treatments with controlled release of 1‐MCP and MAP significantly extended storage life of edible carnation and snapdragon flowers. Practical Application: Edible flowers are currently shipped via air cargo due to their extremely short shelf life. The technology developed in our research significantly extended the storage life of edible flowers, making it possible to ship the edible flowers via ground transportation with significant cost savings.