Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation

Abstract

On this work, the effects of 1-methylcyclopropene (1-MCP) on texture properties, titratable acidity (TA) and total soluble solids (TSS) in blueberry were examined during long term storage and simulated transportation. Blueberry fruits were stored at 0 ± 0.5 °C after being treated with 0.1, 0.2 and 0.3μL L -1 1-MCP. After 40 and 80 days of storage, quickly put 8 punnets into a foam box with commercial cold pack to simulate the commercial transportation for 2 days at 25 °C. There were considerable differences in the texture properties during long term storage and simulated transportation with 1-MCP. The 0.3 μL L -1 1-MCP can effectively decreased the decline of gumminess and chewiness, retarded the reduction of TA, and delayed blueberry fruit softening. There was significant positive correlation among firmness, springiness, cohesiveness, gumminess, chewiness, resilience, TSS, and TA. These results demonstrate that the 0.3 μL L -1 1-MCP combines with commercial polyethylene bags were successful effect in maintaining the texture properties of blueberry.Keywords: Rabbiteye blueberry; 1-MCP; texture properties; simulated transportation.Practical Application: Evaluating the effectiveness of 1-MCP in maintaining blueberry texture during long term storage plus transport.

Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. Moench)

“…According to the correlation analysis, parameters of hardness, resilience, cohesion, gumminess, and chewiness can be employed to evaluate the texture profile of the okra fruit. The results are similar to the report from Rabbiteye blueberry (Xie et al, 2018), grape (Tian et al, 2011), and apple (Jia et al, 2014).…”

“…The changes of texture properties from different fruit anatomies, such as tomato (Camps, 2017), grape (Rolle et al, 2011), and blueberry (Giongo et al, 2013), have been examined using the TPA test. Xie et al (2018) reported that the 1-methylcyclopropene combined with commercial polyethylene bags can effectively maintain the texture properties of blueberry. Recently, texture parameters of the fruit of the Barhi date at different maturity stages were evaluated by near-infrared (NIR) spectroscopy, which is a powerful nondestructive tool that can be used to determine fruit quality attributes (Alhamdan et al, 2019;Nicolaï et al, 2006).…”

“…Previous studies have revealed that okra treated with N,O-carboxymethyl chitosan (CTS) could be stored for a long time to maintain its appearance and flavor (Alvarez et al, 2002;Xie et al, 2018). However, the texture changes in the okra fruit after treatment with N,O-carboxymethyl CTS are still unknown.…”

Quality attributes of fresh common bean during storage as postharvest treatment with 1-MCP

“…The firmness was determined based on the force-time curve. [18] Electrolyte leakage was measured as previously described. [22] Five pods per replication were cut into 1-cm round cubes with a hole punch, and the pulp was removed from the peel, washed several times with distilled water.…”

“…Qingbangdou) is a kind of export-oriented varieties grown in Guiyang region, [17] and storage at 9°C can effectively maintain the storage quality of Qingbangdou. [18] We compared the effects of 1-MCP treatment on lignocellulose of three kinds of fresh common bean (Phaseolus vulgaris L. cv. Qingbangdou, Baibangdou, and Wujinbaibangdou) during postharvest storage, and found that 1-MCP could significantly inhibit the lignocellulose of fresh common bean (Phaseolus vulgaris L. cv.…”