Share

Effect of 1-methylcyclopropene on the quality of fresh-cut apple slices.

Author(s) : PERERA C. O., BALCHIN L., BALDWIN E., et al.

Type of article: Article

Summary

The objective of this project was to treat fresh-cut apple slices with the ethylene inhibitor 1-methylcyclopropene (1-MCP) to retard ethylene-induced deterioration and senescence and to prolong shelf life. Intact Braeburn and Pacific Rose apples were treated at different times with 1-MCP, cut, and stored at 0 °C. Samples were analysed initially and then weekly for ethylene, respiration, flesh firmness, tissue colour, titratable acidity, and soluble solids content during 5 wk of storage. 1-MCP treatment was effective in reducing ethylene production, respiration, and loss of firmness and colour of slices when applied to whole apples directly after harvest. Total sugar and acidity levels were not affected significantly.

Details

  • Original title: Effect of 1-methylcyclopropene on the quality of fresh-cut apple slices.
  • Record ID : 2004-0763
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 6
  • Publication date: 2003/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing