Physiological and physico-chemical changes in 1-methylcyclopropene-treated guava (Psidium guajava L. cv. Queso de Bola) fruit stored at ambient condition
The marketability of guava fruit is influenced by its quality attributes desired by consumers such as crispiness and crunchiness, green peel color, absence of defects, and better taste. ‘Queso de Bola’ guava fruits were treated with 600 nL L-1 of 1- methylcyclopropane (1-MCP) for 12 hrs then stored...
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Published in | Food Research (Online) Vol. 4; no. 6; pp. 2207 - 2216 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
01.12.2020
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Online Access | Get full text |
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Summary: | The marketability of guava fruit is influenced by its quality attributes desired by
consumers such as crispiness and crunchiness, green peel color, absence of defects, and
better taste. ‘Queso de Bola’ guava fruits were treated with 600 nL L-1
of 1-
methylcyclopropane (1-MCP) for 12 hrs then stored at ambient condition (29±2°C, 60-
80% RH). Reduced respiration rate with 1-MCP treatment was observed only starting on
the 5th day of storage. Ethylene production, however, was not suppressed. The continuous
decline in polygalacturonase activity with 1-MCP treatment coincided with firmness
retention of the fruit until the 15th day. Higher firmness of 1-MCP-treated fruits than
control fruits was further supported by higher sensory scores for crispiness and
crunchiness particularly towards the later part of storage. 1-MCP treatment did not prevent
peel browning as shown by similar polyphenol oxidase activity and pattern of change in
total phenolic content. Total soluble solids, titratable acidity, and pH were not affected by
1-MCP treatment and did not markedly change during storage. Ascorbic acid content
decreased in both treatments until day 6 followed by a slight increase with 1-MCP
treatment exhibiting higher levels than the control. In general, 1-MCP treatment prolonged
the marketability of guava by 3-4 days which was attributed to the maintenance of
firmness, retention of green peel color, and reduced disease incidence. |
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ISSN: | 2550-2166 2550-2166 |
DOI: | 10.26656/fr.2017.4(6).252 |