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Influence of low temperature storage and 1-methylcyclopropene on the conservation of fresh-cut watercress.

Author(s) : BRON I. U., VITTI D. C. C., KLUGE R. A., et al.

Type of article: Article

Summary

The purpose of this study was to investigate the efficiency of refrigeration and 1-methylcyclopropene (1-MCP) on the conservation of fresh-cut watercress. Before processing, the watercress was treated with 0, 500 or 1000 nL/L of 1-MCP for 8 hours at 10°C. Detached leaves were packed in rigid polyethylene packages and stored at 5 and 15°C for 7 days. The plant material was assessed daily for colour, respiration rate, visual yellowing and, every three days, for the soluble protein content. Only the storage temperature influenced the loss of the green colour. After 5 days of storage at 5°C the watercress showed 25% yellowing, while those stored at 15°C were already 100%. Respiration during the storage period was similar for all treatments with 1-MCP. The temperature at 5°C reduced the respiratory rate and protein degradation. 1-MCP had no significant effect on increasing the shelf life of fresh-cut watercress, while low temperature was the main factor increasing conservation. The fresh-cut watercress could be stored for 4 days at 5°C. Some possible reasons for the failure of 1-MCP in increasing the conservation of watercress leaves are discussed.

Details

  • Original title: Influence of low temperature storage and 1-methylcyclopropene on the conservation of fresh-cut watercress.
  • Record ID : 2008-0729
  • Languages: English
  • Source: Braz. J. Food Technol. - vol. 8 - n. 2 (195)
  • Publication date: 2005/04

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