Storage of strawberries (Fragaria ananassa L.) cv. ‘Oso Grande’, subjected to 1-MCP

Silva, Polyanna Alves; Abreu, Celeste Maria Patto de; Queiroz, Estela de Rezende; Corrêa, Angelita Duarte; Santos, Custódio Donizete dos

doi:10.4025/actascitechnol.v34i3.8790

Cited by 7 publications

(6 citation statements)

References 11 publications

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“…ClO 2 and 1-MCP group (P [ 0.05). This result was in agreement with the previous reports, wherein both 1-MCP and ClO 2 had the ability to maintain the firmness of fruits such strawberry (Sliva et al 2012), nectarine (Ziliotto et al 2008), and plum (Chen and Zhu 2011), and a better effect on firmness retention was observed with their combination as compared with their single treatment.…”

Section: Firmnesssupporting

confidence: 93%

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Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry

Yang

Zhang

et al. 2018

J Food Sci Technol

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The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO gas generated by a releasing agent, and the quality, fruit decay, microbial inhibition, and enzyme activities [polyphenol oxidase (PPO), superoxide dismutase (SOD), ascorbate peroxidase (APX), and phenylalanine ammonia lyase (PAL)] at 4 °C were measured for 16 days. 1-MCP alone could maintain the fruit quality during storage but had little effect on microbial growth, resulting in quick decay during storage. ClO treatment effectively inhibited microbial growth during storage and improved shelf life with no visual damage. Moreover, 1-MCP in combination with ClO was superior in maintaining quality attributes as compared with 1-MCP alone, as significant differences were found in some indices. Furthermore, 1-MCP in combination with ClO maintained higher SOD, APX, and PAL activities and lower PPO activity as compared with the control and 1-MCP alone. Overall, ClO enhanced the effect of 1-MCP on strawberries during storage and shelf life, possibly through the inhibition of microbial growth and regulation of enzyme activity. The combination of 1-MCP and ClO may serve as a potential strategy with dual physiological and antimicrobial effects for the preservation of perishable products.

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Section: Firmnesssupporting

confidence: 93%

“…Several studies have reported that 1-methylcyclopropene (1-MCP) may maintain the quality attributes of strawberries (Sliva et al 2012) with no effect on the overall fruit acceptability; however, 1-MCP may slightly increase rot development (Bower et al 2003). Therefore, sterilization treatment was necessary for strawberry storage.…”

Section: Introductionmentioning

confidence: 99%

Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry

Yang

Zhang

et al. 2018

J Food Sci Technol

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“…Moreover, the decay rate was lower compared to the control group. In another study, Silva et al (2012) attempted to identify the reason for the delayed firmness of the 1-MCP-treated strawberries. They observed that the activities of enzymes pectin methylesterase and PG, which are responsible for the degradation of cell wall pectins in the fruits, were lower in strawberries treated with 100 nL/L concentration of 1-MCP for 2 h. Langer et al (2022) treated fresh strawberries with 1 μL/L concentration of 1-MCP for 10 h at 22 • C and then stored them at 4 • C for 10 days.…”

Section: Chemical Treatmentsmentioning

confidence: 99%

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Priyadarshi,

Jayakumar,

de Souza

et al. 2024

Comp Rev Food Sci Food Safe

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Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment‐friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer‐based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.

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“…3. Sadržaj ukupnih organskih kiselina u jagodama tretiranim različitim koncentracijama 1-MCP pri različitim uslovima tretiranja Titratable acidity in strawberries treated with various 1-MCP concentrations at different treatment conditions U studiji tretiranja Oso grande jagoda sa 0.1 ppm 1-MCP 2 sata na sobnoj temperaturi je zaključeno da se usporava gubitak čvrstoće tretiranih jagoda u odnosu na kontrolne, jer je tretman uzrokovao smanjenje aktivnost enzima poligalakturonaze i pektinmetilesteraze (Silva et al, 2012). Primjena 1 ppm 1-MCP u toku 24 h na 5 o C nije uticao na čvrstoću ploda praćenu tokom 12 dana na 5 o C nakon tretmana (Aguayoa et al, 2006).…”

Section: Total Anthocyanin Content In Strawberries Treated With Variounclassified

1-Methylcyclopropene Optimal Concentration and Treatment Conditions for Extending Storage Life of Strawberries

Žabić

Pašalić²,

Bosančić

2015

AGR

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Given that strawberries are very short-lived and easily perishable, extending their shelf life would be very cost effective. Strawberries of the Arosa cultivar were treated with various concentrations of 1-methylcyclopropene (0.050, 0.100, 0.500 ppm) in order to determine the optimal concentration for extending their storage life. Two different treatment conditions were used: treatment for 2 h at 20°C and treatment for 20h at 4°C. Total phenols content, total anthocyanins, total soluble solids, fruit firmness, titratable acidity, pH and weght loss were monitored for 11 days of storage in the cold room at 3oC. The best results were achieved by treatment with 0.1 ppm 1-methylcyclopropene for 2 h at 20°C.

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Storage of strawberries (Fragaria ananassa L.) cv. ‘Oso Grande’, subjected to 1-MCP

Cited by 7 publications

References 11 publications

Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry

Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry

Advances in strawberry postharvest preservation and packaging: A comprehensive review

1-Methylcyclopropene Optimal Concentration and Treatment Conditions for Extending Storage Life of Strawberries

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