1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time

Kolniak‐Ostek, Joanna; Wojdyło, Aneta; Markowski, J.; Siucińska, Karolina

doi:10.1007/s00217-014-2256-2

Cited by 41 publications

(31 citation statements)

References 35 publications

(35 reference statements)

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“…Assessment of the dry-matter content of the chokeberry fruit was performed by means of a gravimetric method [16]. The fresh chokeberry samples were precisely weighed (1.5 g) and dried at a temperature of 70 • C under 3 kPa vacuum pressure until a constant weight was obtained.…”

Section: Dry-matter and Ash Content And Water Activitymentioning

confidence: 99%

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Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Nawirska-Olszańska

Pasławska

Stępień

et al. 2020

Foods

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Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.

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Section: Dry-matter and Ash Content And Water Activitymentioning

confidence: 99%

“…Flavan-3-ols include monomeric (catechins) and polymeric (procyanidins) forms mainly constituted by (-)-epicatechin units. Among the hydroxycinnamic acids, 5-caffeoylquinic acid and 4-p-coumaroylquinic acid are present in the highest concentrations [16]. Apple juice is an important component of fruit intake in Europe.…”

Section: Introductionmentioning

confidence: 99%

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Nawirska-Olszańska

Pasławska

Stępień

et al. 2020

Foods

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“…In order to increase the quality of produced 'Szampion' cultivar apples, various actions are taken, including spraying trees [2], modified atmosphere storage [3], and edible coatings [4], but also postharvest treatment by 1-methylcyclopropene (1-MCP) [5]. 1-MCP is commonly used in postharvest treatment also for other cultivars, such as 'Aroma', 'Red Gravenstein', 'Summered Norvegian' [6], 'Idared' [5], 'Granny Smith' [7], 'Red Delicious' [8], 'Cripps Pink' [9], and 'Jonah King' cultivars [10]. It inhibits ripening of climacteric fruit by blocking ethylene receptors, preventing ethylene from binding and eliciting its action [11].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Preharvest 1-Methylcyclopropene (1-MCP) Treatment on the Fruit Quality Parameters of Cold-Stored ‘Szampion’ Cultivar Apples

et al. 2020

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Postharvest treatment by 1-methylcyclopropene (1-MCP) for ‘Szampion’ cultivar apples inhibits ripening of climacteric fruit by blocking ethylene receptors, preventing ethylene from binding and eliciting its action. It is also possible to apply 1-MCP preharvest, which so far has not been studied for the ‘Szampion’ cultivar. The aim of this study was to assess the effects of preharvest 1-MCP treatment on the fruit quality parameters of cold-stored ‘Szampion’ cultivar apples in a Polish experiment. Two identical groups of apple trees (6 years, experimental orchard in Warsaw) were included, to obtain studied apples (preharvest 1-MCP treatment with HarvistaTM, 150 g/ha, 7 days before the optimum harvesting window, OHW) and control apples (1-MCP not applied). Apples for the studied group were harvested twice—on 28 September (OHW) and 24 October (delayed harvesting)—and for control group once—on 28 September, as before 24 October the majority of apples fell from trees. Afterwards, apples were stored in an Ultra Low Oxygen chamber (1.2% CO2, 1.2% O2). Apples were assessed in the preharvest period (weekly, six measurements for the studied group, and five measurements for the control group) and postharvest period (monthly, three measurements separately for each harvest time for the studied group and control group). The following parameters were assessed: internal ethylene content (IEC), firmness, total soluble solids (TSS) content, starch index, Streif index, titratable acidity (TA), and color for blush. For the preharvest period, statistically significant differences between the studied group and the control group were observed for IEC, the a* coordinate of color (p < 0.05; for apples treated with 1-MCP lower results), firmness, Streif index, TA (p < 0.05; higher results), and starch index (p < 0.05; no defined trend). For the postharvest period, statistically significant differences between the studied group and the control group were observed for apples harvested in the OHW for firmness (p < 0.05; for apples treated with 1-MCP higher results) and IEC (p < 0.05; no defined trend), while for delayed harvesting the differences were only minor. It may be concluded, that preharvest 1-MCP application makes it possible not only to obtain better results for ‘Szampion’ cultivar apples’ quality parameters, but also allows delayed harvesting without deterioration in quality.

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“…Many countries in the world have been using 1‐MCP in the postharvest preservation of fruits, vegetables, and flowers, e.g., apple (Kolniak‐Ostek et al . ), banana (Pathak et al . ), tomato (Paul and Pander ), strawberry (Tian et al .…”

Section: Introductionmentioning

confidence: 99%

“…1-Methylcyclopropene (1-MCP) is a new ethylene inhibitor (Sisler et al 1996), which has been found to be able to effectively regulate fruit maturation and prolong fruit shelf-life. Many countries in the world have been using 1-MCP in the postharvest preservation of fruits, vegetables, and flowers, e.g., apple (Kolniak-Ostek et al 2014), banana (Pathak et al 2003), tomato (Paul and Pander 2013), strawberry (Tian et al 2014), and fresh flowers (Seglie 2011). ClO 2 is a strong oxidant with extremely high germicidal activity, and it leaves no harmful substances or odor residuals after treating fruits and vegetables; thus, the fruits and vegetables retain their own flavors and external qualities.…”

Section: Introductionmentioning

confidence: 99%

Effects of Treatment with 1‐Methylcyclopropene and Clo₂ on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)

Fang

Ren

Chen

et al. 2016

Journal of Food Quality

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In this paper, we examined the use of 1‐methylcyclopropene (1‐MCP) and ClO2 as safe and effective preservative agents for mulberries. Individual treatment of 1 g/m3 1‐MCP or ClO2 at 20 g/m3 significantly delayed fruit senescence and did not affect sensory qualities. Combined treatment of 1 g/m3 1‐MCP and 12 g/m3 ClO2 yielded the lowest mildew rate, and the fruits remained plump and bright with bright green stalks on the third day. In contrast, most of the mulberry fruits of the control group were moldy on the second day, with no edible value. Physiological quality studies showed that combined treatment of 1‐MCP and ClO2 could effectively maintain the nutritive qualities, such as ascorbic acid and polysaccharide contents and titratable acidity, and delay malondialdehyde accumulation. Thus, combined treatment of 1‐MCP and ClO2 prolonged the shelf‐life of mulberries for about 3 days. Our finding is of great value to the horticulture and fruit postharvest. Practical Applications Current methods used for fruit and vegetable preservation might leave harmful chemical residues. 1‐Methylcyclopropene (1‐MCP) has been found to effectively regulate fruit maturation and prolong fruit shelf‐life, and ClO2 is a strong oxidant that leaves no harmful substances or odor residuals after treatment. We show that combined treatment of 1 g/m3 1‐MCP and 12 g/m3 ClO2 can maintain the mulberry fruit's exterior qualities and significantly reduce the rotting rate and weight loss ratio. We demonstrate the applicability of the combined treatment of (1‐MCP) and ClO2 to prolong the shelf‐life of mulberries for about 3 days. Our finding is of great value to the horticulture and postharvest and industry because mulberry fruit has a very low shelf‐life. Its maturation period is extremely short, rendering its storage, transportation, and sale very difficult.

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1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time

Cited by 41 publications

References 35 publications

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

The Effects of Preharvest 1-Methylcyclopropene (1-MCP) Treatment on the Fruit Quality Parameters of Cold-Stored ‘Szampion’ Cultivar Apples

Effects of Treatment with 1‐Methylcyclopropene and Clo₂ on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)

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1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time

Cited by 41 publications

References 35 publications

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

The Effects of Preharvest 1-Methylcyclopropene (1-MCP) Treatment on the Fruit Quality Parameters of Cold-Stored ‘Szampion’ Cultivar Apples

Effects of Treatment with 1‐Methylcyclopropene and Clo2 on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)

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Effects of Treatment with 1‐Methylcyclopropene and Clo₂ on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)