The effect of postharvest 1-MCP treatment and storage atmosphere on ‘Cripps Pink’ apple phenolics and antioxidant activity

Hoang, Nga T.T.; Golding, Jonathan M.; Wilkes, Meredith

doi:10.1016/j.foodchem.2011.01.052

Cited by 69 publications

(50 citation statements)

References 29 publications

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“…However, total phenolic content after storage was generally lower in all cultivars [26]. Increase in total phenolic content in response to 1-MCP treatment was reported in "Red Delicious" [41], while, in "Cripps Pink," Hoang et al [42] reported a twofold increase in the flesh and about 10% decrease in the peel after 160 days of storage. Different results among studies including the present study could partially be due to different cultivar used and inconsistent 1-MCP treatment and storage conditions.…”

Section: Resultsmentioning

confidence: 86%

“…The 1-MCP effect on antioxidant capacity was also dependent on cultivar and storage duration, similar to total phenolic content (Table 3). Hoang et al [42] reported that total antioxidant activity increased by 40 and 70% in the peel and flesh of "Cripps Pink" apple, respectively, during storage with most of total antioxidants concentrating in the flesh. However, they found that 1-MCP significantly reduced the total antioxidant activity in peel after 160 days of storage at 0 ∘ C.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab (Venturia inaequalis)-Resistant Apple Cultivars

Zucoloto

Kim

et al. 2017

Journal of Food Quality

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Scab (Venturia inaequalis) is a very serious disease for apples causing up to 80% of loss in yield but there are only a few studies on postharvest quality of scab-resistant cultivars. In this study we evaluated the effect of 1-methylcyclopropene (1-MCP) on fruit quality, total phenolic content, and antioxidant capacity after storage of four scab-resistant cultivars and compared to a standard cultivar, "Golden Delicious." In general, ethylene production and respiration rates significantly differed among cultivars, between control and 1-MCP-treated fruits, and between storage duration regimes. 1-MCP treatment retarded fruit softening and lowered juice pH but storage effect on soluble solids and acidity depended on cultivar and 1-MCP treatment. Total phenolic content was significantly affected by storage duration and 1-MCP treatment. Antioxidant capacity of the four scab-resistant cultivars was either similar to or significantly higher than that of "Golden Delicious" with the 1-MCP-treated fruits having significantly higher antioxidant capacity than the nontreated fruits after storage. Our results clearly show that the quality of four scab-resistant cultivars was comparable to that of "Golden Delicious" and 1-MCP effect differed among cultivars. These differences need to be considered in developing storage regime to minimize quality deterioration during long-term storage. IntroductionThe hazardous effects of pesticides on human health and the environment have contributed to the introduction of cultivars with effective resistance genes to major plant diseases. Yield losses from fungal diseases are significant in most apple producing countries worldwide. Apple scab, caused by the fungus Venturia inaequalis, is one of the most destructive diseases of apples throughout the world, causing up to 80% loss in yield without chemical intervention, which could include multiple classes of fungicides applied up to 22 times during the growing season [1]. In 1944 Hough, from University of Illinois, was the first to identify the scab-resistant gene in Malus floribunda [2]. Since 1944, additional scab-resistant genes have been identified in other apple species [3]. In 1948, three US universities (Purdue, Rutgers, and Illinois, PRI) formed a research team to develop apple cultivars resistant to scab, utilizing the gene [3]. In recent years, several apple cultivars containing have been introduced into commercial production from the PRI program, including "Dayton," "Prima," "Priscilla," and "Jonafree" [4]. Among the most promising introductions are "WineCrisp" [5], "CrimsonCrisp" [6], "Pixie Crunch" [7], and "GoldRush" [8]. In addition to the scab-resistant apple cultivars released by the PRI breeding program, several cultivars have also been released by breeding programs at Cornell University in NY, by Agriculture Canada, and by the National Institute of Agronomic Research in Angers, France, and Consorzio Italiano Vivaisti in Italy, and Breeding Initiative Niederelbe in Germany [9].Despite the introduction of several apple scab-resis...

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Influence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab (Venturia inaequalis)-Resistant Apple Cultivars

Zucoloto

Kim

et al. 2017

Journal of Food Quality

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“…The data suggest that both the 1-MCP and ClO 2 treatments caused significantly greater TAA of green husk of walnut fruit in comparison with control (P<0.01, P<0.05, respectively) and 1-MCP was more effective than ClO 2 . The highest TAA detected was in fruit treated with 0.5 1-MCP+ ClO 2 on day 9.To date, researchers have found either no effect or a negative effect of 1-MCP on the postharvest phenol content of apple, blueberry, and Chinese kale (Hoang et al 2011;Chiabrando and Giacalone 2011;Sun et al 2012); however, Hassan and Mahfouz (2012) reported that 1-MCP treatment increased the total antioxidant capacity of coriander leaves. Ethylene induced the defense mechanism and increased the phenolics and lignin contents in postharvest 'Navelate' fruit (Cajuste and Lafuente 2007).…”

Section: Resultsmentioning

confidence: 98%

“…The application of 1-MCP may reduce the postharvest synthesis of phenolics through counteracting ethylene, and therefore would not be reversed by ClO 2 . The correlation between phenolic content and total anti-oxidative activity is different in different fruit, as is the relationship between storability of fruit and the fruit's TAA (Hoang et al 2011;Torres-Rodríguez et al 2011). …”

Section: Resultsmentioning

confidence: 99%

Effect of One-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on preservation of green walnut fruit and kernel traits

Jiang

Feng

et al. 2013

J Food Sci Technol

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The effect of the ethylene receptor competitor 1-methylcyclopropene (1-MCP) and the legally approved disinfectant chlorine dioxide (ClO 2 ) on preservation of the green walnut fruit during storage was investigated. Green Chinese walnut fruit cv. Xilin No.2 was harvested on commercial maturity and stored at 0-1°C after the fruit was treated by water (control), 80 mg L −1 ClO 2 (ClO 2 ), 0.5 μLDuring storage, respiration, ethylene production, phenolics content, antioxidative activity, weight changes, decay of the fruit and kernel traits of acid value, peroxide value,free fatty were measured. All treatments decreased postharvest respiration intensity in different degrees and inhibited ethylene production peak. ClO 2 increased the total phenol and flavonoid content of the green fruit compared with other treatments and the control (P < 0.05), but not did the total antioxidant activity for this treatment. After 42-day storage, ClO 2 remained higher fresh weight and lower decay index than control, while 1-MCP increased the fruit decay index.Final acid values of kernel from ClO 2 , control and 0.1 1-MCP+ ClO 2 were not different from their initial values, which from 0.5 1-MCP increased. Final peroxide value for kernel from ClO 2 showed no change during storage but increased at least 1.0-fold for other treatments. ClO 2 preserved 99.9 % of initial free fatty acid, similar to that for the control (99.8 %), whereas 0.5 1-MCP preserved only 95.7 %. ClO 2 is of potential in decay retardation and kernel traits maintenance of green walnut fruit, whereas the 1-MCP has a negative effect for decay control on walnut.

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“…Both groups were placed in cold room (temperature +2 °C). On sixth day, one group of apples were treated with 1-methylocyclopropene for 24 h at 2 °C at the commercial rate (1-MCP, 625 ppb, SmartFresh 0.14 %, agroFresh Inc., wholly owned subsidiary of DOW Chemicals Company) according to Hoang et al [13]. Then, both groups of fruits were stored for 2, 4 and 6 months under normal atmosphere at 2 °C with relative humidity ca 90 %.…”

Section: Experimentalsmentioning

confidence: 99%

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

Kolniak‐Ostek

Wojdyło

Markowski

et al. 2014

Eur Food Res Technol

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instrumental measurements. The results of presented study demonstrate that apples after storage, especially 'Shampion' cv., can be a valuable sensory attributes for food product and consumption. This study indicates that the use of 1-MCP treatment in long-term storage of apples is promising for maintaining the eating quality of fruits, however, in some extent may affect their antioxidant compounds content.

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The effect of postharvest 1-MCP treatment and storage atmosphere on ‘Cripps Pink’ apple phenolics and antioxidant activity

Cited by 69 publications

References 29 publications

Influence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab (Venturia inaequalis)-Resistant Apple Cultivars

Influence of 1-Methylcyclopropene Treatment on Postharvest Quality of Four Scab (Venturia inaequalis)-Resistant Apple Cultivars

Effect of One-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on preservation of green walnut fruit and kernel traits

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

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