Evaluation of the 1-MCP microbubbles treatment for shelf-life extension for melons

Nguyen, Lien Le Phuong; Zsom, Tamás; Sao, Đàm; Baranyai, László; Hitka, Géza

doi:10.1016/j.postharvbio.2018.12.017

Cited by 22 publications

(26 citation statements)

References 37 publications

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“…A reduction in CO 2 production was observed in the treatments where ethylene scavenging techniques were used (ES-R and ES-NoR). This is in agreement with existing literature [9,19,21]. The authors of [8] also reported the effect of ethylene scavengers on the preservation of apple fruit, where a reduction in CO 2 production was observed in the samples with low ethylene concentration.…”

Section: Relationship Between Ethylene and Cosupporting

confidence: 91%

“…Therefore, it can be concluded that the use of ethylene scavengers decreased the CO 2 production rate (Figure 1b), thereby delaying the ripening of peaches. Similar to the results described above, some authors showed how the respiration rate in melons could be delayed by limiting ethylene levels in the first days of the trial, which in turn decreased CO 2 concentration [21].…”

Section: Carbon Dioxidesupporting

confidence: 76%

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Combined Effect of Potassium Permanganate and Ultraviolet Light as Ethylene Scavengers on Post-Harvest Quality of Peach at Optimal and Stressful Temperatures

et al. 2022

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The aim of this study was to evaluate the combination of two ethylene removal methods and temperature on the post-harvest quality of peaches. For this purpose, filters with potassium permanganate (KMnO4) and lamps emitting ultraviolet light (UV) were mounted on machines which enabled air movement in the conservation chambers, facilitating the removal of ethylene by KMnO4 and photocatalysis simultaneously. This system was used at two temperatures, 1 °C and 25 °C, simulating an ideal storage temperature in industry and extreme temperature to observe faster ripening, respectively. The results obtained showed that this combination of ethylene scavengers favoured the efficient elimination of this gas. Consequently, the use of this innovative technique made possible a better preservation of fruit firmness, colour, soluble solids content, pH, total acidity, and maturity index. Moreover, using this method in peaches subjected to 25 °C increased their survival by seven days more than those without this system, indicating the effectiveness of ethylene scavengers even under these extreme temperatures.

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Section: Relationship Between Ethylene and Cosupporting

confidence: 91%

Section: Carbon Dioxidesupporting

confidence: 76%

Combined Effect of Potassium Permanganate and Ultraviolet Light as Ethylene Scavengers on Post-Harvest Quality of Peach at Optimal and Stressful Temperatures

et al. 2022

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“…The decrease in hue values was previously reported ( Nguyen, Zsom, Dam, Baranyai, & Hitka, 2019 ) and indicates a change from a green (180°)/yellow (90°) towards a yellow (90°)/ orange (45°) rind color, related to chlorophyll loss and increased carotenoids contents ( Guis et al, 1997 ). Blocking ethylene production and perception delays the decrease in rind color hue values, due to a decrease in chlorophyll degradation ( Nguyen et al, 2019 ), consistent with the constant hue values displayed by genotypes #6 and #7 (lowest ethylene rates; Fig. 1 B) and the large decrease in rind hue values after storage exhibited by genotype #1 (highest ethylene rates).…”

Section: Resultssupporting

confidence: 68%

Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage

Farcuh

Copes²,

Le-Navenec³

et al. 2020

Food Chemistry: X

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Highlights Maturity at harvest and after storage plus genotype impact melon fruit flavor. Volatiles increased in storage for all melon genotypes with esters being dominant. Short shelf-life melons associated with esters, sulphur compounds and a terpenoid. Long shelf-life melons related with green/grassy aroma/flavor, firmness, aldehydes.

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“…Zhong and Xia (2007) also found that 600 nl L −1 1-MCP treatment could inhibit the degradation of chlorophyll and reduce the stem-end rot incidence of Indian jujube fruits during storage at room temperature. Furthermore, Le Nguyen et al (2019) reported that 650 nl L −1 1-MCP microbubbles treatment could maintain the color and prolong the shelf life of melon. The poor effect of 1-MCP in this study could be attributed to the difference in its concentration, temperature, and raw materials.…”

Section: Effects Of Different Treatments On the Appearance Red Index And Color Of Jujube Fruits During Cold Storagementioning

confidence: 99%

Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage

Yang

Wang

et al. 2021

J Food Biochem

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The effects of heat shock (HT), 1-methylcyclopropene (1-MCP), or their combination (HT + 1-MCP) on the quality of fresh jujube fruits during cold storage were studied. Among them, HT showed the best preservation effect on jujube fruits, which was more effective than others in inhibiting the increase of red index, decay incidence, and weight loss and delaying the decrease of firmness, soluble solids content (SSC), titratable acidity (TA), and ascorbic acid (AsA) content. Besides, it could delay the degradation rate of the cell wall to maintain the integrity of cell membrane, and keep the high activity of active oxygen scavenging enzymes. During cold storage, malondialdehyde (MDA) content and relative electrolyte leakage (REL) of the HT group were significantly lower than those of the control group, 1-MCP, and HT + 1-MCP group (p < .05), while superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities were significantly higher than those of other groups (p < .05). It was concluded that the postharvest HT treatment could effectively delay the senescence and decay of jujube fruits. Practical applicationsJujube fruits have high nutritional value used for food and medicine. However, they are not tolerant to storage after harvest, resulting in high economic losses. Therefore, it is of great significance to find a suitable method to maintain the quality of jujube fruits.Our results revealed the effect of HT, 1-MCP, and their combination on the quality maintenance of jujube fruits, and found that HT could effectively maintain the quality of them, which could be used as an effective method for keeping jujube fruits fresh. K E Y W O R D S cold storage, delay senescence, enzyme activity, fruit quality, heat shock treatment, Ziziphus jujuba Mill 1 | INTRODUC TI ON Jujube (Ziziphus jujuba Mill.) is originated in China, which belongs to the Rhamnaceae family, with a long cultivation history of over 7,000 years (Xiao et al., 2015). The tree is found throughout the world, mainly in tropical and subtropical areas of Asia, Russia, northern Africa, southern Europe, and India (Hernández et al., 2015). Jujube fruits are widely consumed and popular with people due to their crisp texture, delicious flesh, high nutritional value, and bioactive ingredients (Almansa et al., 2016; Karakaya et al., 2020).

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Evaluation of the 1-MCP microbubbles treatment for shelf-life extension for melons

Cited by 22 publications

References 37 publications

Combined Effect of Potassium Permanganate and Ultraviolet Light as Ethylene Scavengers on Post-Harvest Quality of Peach at Optimal and Stressful Temperatures

Combined Effect of Potassium Permanganate and Ultraviolet Light as Ethylene Scavengers on Post-Harvest Quality of Peach at Optimal and Stressful Temperatures

Sensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage

Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage

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