Aqueous 1-Methylcyclopropene (1-MCP) Utilization on a Non-climacteric Fruit: Cucumber

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Aqueous 1-Methylcyclopropene (1-MCP) Utilization on a Non-climacteric Fruit: Cucumber | Chapter 10 | Current Trends in Food Science Vol. 1

The present study aimed to evaluate a utilization of aqueous 1-methylcyclopropene (1-MCP) on a non-climacteric fruit of cucumber, and to compare with/to gaseous 1-MCP and modified atmosphere packaging (MAP) applications. Fruits of cucumbers (Erdemli F1) were either treated with aqueous or gaseous 1-MCP (1 ppm), or left untreated for MAP storage or controls. The cucumbers were afterwards put into PET clamshell containers except for MAP application and stored 23 ± 1°C for 10 days for simulating retail shelf-life conditions. The cucumbers were then tested periodically to record changes in quality as determined by weight loss, firmness, color, gas composition (O2, CO2, and N2), total soluble solids, pH, titratable acidity, chlorophyll content, and decay during the storage time. Either aqueous or gaseous 1-MCP application had a no significant effect on weight or firmness loss. Illustrated by peel color values measured during the storage period, there were no significant differences among the treatments. Total soluble solids, pH or titratable acidity did not show a significant change or variation among treatments during the storage as well. Cucumbers stored in modified atmosphere packages showed higher chlorophyll a amount than those treated with 1-MCP. The results of the present work indicates that neither aqueous 1-MCP application nor gaseous 1-MCP application is effective for retaining quality loses and consequently for extending shelf life of the cucumbers kept at 23°C.

Author(s) Details

Muharrem Ergun
Department of Horticulture, Bingol University, Bingol, Turkey.

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