The effects of 1-methylcyclopropene on the shelf life of minimally processed leafy asian vegetables

• Published in: Postharvest biology and technology Vol. 27; no. 2; pp. 157 - 161
• Main Authors: Able, A.J., Wong, L.S., Prasad, A., O'Hare, T.J.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier B.V 01.02.2003; Elsevier Science
• Subjects: 1-Methylcyclopropene; Biological and medical sciences; Ethylene; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Leafy vegetable; Pak choy; Processed food; Asia; Leafy vegetable; Processed food; 1-Methylcyclopropene; Ethylene; Pak choy; Vegetables; Chemical treatment; Treatment efficiency; Quality; Food preservation; Shelf life
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/S0925-5214(02)00093-5

The effect of 1-methylcyclopropene (1-MCP) on shelf life and the ethylene sensitivity of detached leaves from six leafy asian vegetables (Chinese mustard, choy sum, garland chrysanthemum, mibuna, mizuna and tatsoi) commonly used in minimal processing was examined. All vegetables studied were significantly affected by the presence of 1 μl/l ethylene. This reduction was primarily due to yellowing except in mizuna and mibuna. In the absence of ethylene, 1-MCP treatment only increased shelf life for mizuna and tatsoi (21 and 67% increase, respectively). In contrast, 1-MCP treatment in the presence of ethylene significantly protected Chinese mustard, choy sum, garland chrysanthemum and tatsoi. 1-MCP may, therefore, be ideal for use on minimally processed leafy asian vegetables in situations of co-storage or co-retail with ethylene-producing commodities.