Effectiveness of 1-Methylcyclopropene and High Oxygen Treatments on Fresh-Cut Kiwifruit for Extending Sensory Quality

Abstract:

The effects of 1-methylcyclopropene (1-MCP) treatment on whole fruit in combination with high oxygen package of fresh cut kiwifruit on quality, such as total sugar, firmness and viscosity were subsequently evaluated during 13 days storage at 4 °C. 1-MCP treats reduced viscosity and total solution sugar from 19.45 to 11.52 (N) and 10.48 to 2.63, inhibited the increasing of firmness fourfold at the end of the storage compared with the non-treated control. While a consequence of 1-MCP and high oxygen, associated with higher total solution sugar and viscosity than 1-MCP and high oxygen treated alone. Results suggested that 1-MCP or high oxygen treatment alone prevented after-ripening and conscience, which are beneficial to maintain quality of fresh-cut kiwifruit.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1561-1564
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1561
• Online since: July 2012
• Authors: Guo Qing Dong, Yao Tang, Xi Hong Li, Wei Li Li, Yu Qian Jiang
• Keywords: 1-MCP, High Oxygen, Kiwifruit, Map, Sensory Quality

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