Storage Life and Deterioration of Intact Cantaloupe (Cucumis melo L. var. reticulatus) Fruit Treated with 1-Methylcyclopropene and Fresh-cut Cantaloupe Prepared from Fruit Treated with 1-Methylcyclopropene Before Processing
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چکیده
منابع مشابه
Modified Atmosphere Maintains Quality of Fresh-cut Cantaloupe (Cucumis melo L.)
Fresh-cut cantaloupe cubes were placed in film-sealed containers in which the internal gas mixture was attained naturally (nMAP), was flushed with 4 kPa O 2 plus 10 kPa CO 2 (fMAP), or was maintained near atmospheric levels by perforating the film (PFP). While both nMAP and fMAP maintained the salable quality of melon cubes for 9 d at 5 C, fMAP maintained quality better than nMAP. The benefit o...
متن کاملMultivariate Analysis of Fruit Antioxidant Activities of Blackberry Treated with 1-Methylcyclopropene or Vacuum Precooling
Effects of 1-methylcyclopropene (1-MCP) and vacuum precooling on quality and antioxidant properties of blackberries (Rubus spp.) were evaluated using one-way analysis of variance, principal component analysis (PCA), partial least squares (PLS), and path analysis. Results showed that the activities of antioxidant enzymes were enhanced by both 1-MCP treatment and vacuum precooling. PCA could disc...
متن کاملControl of ethylene responses in avocado fruit with 1-methylcyclopropene
Mature avocado fruit (Persea americana Mill. cvs ‘Ettinger’, ‘Hass’, ‘Reed’ and ‘Fuerte’), harvested during the commercial harvesting season, were treated with various concentrations of 1-methylcyclopropene (1-MCP) for 24 h at 22°C and after ventilation, were exposed to 300 ml l ethylene for 24 h at 22°C. The fruit were then stored at 22°C in ethylene-free air for ripening assessment. Ethylene ...
متن کاملInfluence of 1-methylcyclopropene on ripening, storage life, and volatile production by d'Anjou cv. pear fruit.
d'Anjou cv. pear fruit (Pyrus communis L.) exposed at harvest to 0, 0.42, 4.2, or 42 micromol m(-)(3) 1-methylcyclopropene (1-MCP) for 12 h at 20 degrees C were stored at 1 degrees C for up to 8 months. After storage, half of the fruit was continuously exposed to ethylene (0.45 or 4-18 mmol m(-)(3)) for 7 days at 20 degrees C. All fruit treated with 1-MCP had lower respiration and ethylene prod...
متن کاملEffect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe.
Cantaloupes are associated with recent outbreaks of foodborne illnesses and recalls. Therefore, new approaches are needed for sanitization of whole and cut fruit. In the present study, whole cantaloupes were submerged into water in the following 3 conditions: 10 degrees C water for 20 min (control), 20 ppm chlorine at 10 degrees C for 20 min, and 76 degrees C water for 3 min. Populations of mic...
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ژورنال
عنوان ژورنال: HortScience
سال: 2008
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.43.2.435