ISHS Acta Horticulturae 746: International Conference on Quality Management of Fresh Cut Produce
EFFECTS OF 1-MCP ON PHYSICO-CHEMICAL CHANGES OF READY-TO-EAT DURIAN 'MON-THONG' |
| Authors: | T. Sudto, A. Uthairatanakij |
| Keywords: | C2H4, CO2, packaging, PVC wrap, lipoxygenase |
| Abstract:
Maintaining the postharvest quality of fresh-cut durian ‘Mon-Thong’ after processing through their markets is a major challenge facing ready-to-eat fruit. The effect of 1-methylcyclopropene (1-MCP) concentrations was studied. Durian pulp was fumigated with 0, 50, 100, 200 and 500 ppb of 1-MCP for 12 h at 20°C, thereafter the pulp was wrapped with PVC film (15 µm) and stored at 4°C. Durian pulp treated with 1-MCP at 50 ppb showed the most effective to delay the accumulation of CO2 in package. There was no difference in C2H4 in package. At the first 8 days of storage, 1-MCP maintained higher firmness than untreated pulp, however 1-MCP treatment had no significant effect on firmness of ready-to-eat durian. The reduction of starch content and the increase of soluble solids content were delayed in treated durian pulp. Treatment of durian pulp with 1-MCP at all concentrations reduced the activity of lipoxygenase significantly resulting in delay of ripening. However, 1-MCP had minimal effect on polygalacturonase and ß-galactosidase activities. | |
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