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Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries |
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| Authors: | E Aguayo R Jansasithorn AA Kader |
| Institution: | aPostharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, Po Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain bDivision of Postharvest Technology, King Mongkut's University of Technology, Thonburi, Bangkok, Thailand cDepartment of Plant Sciences, University of California, One Shields Ave., Davis, CA 95616, USA |
| Abstract: | The aim of this study was to determine the effects of 1-methylcyclopropene, 1-MCP (1 μL L−1 for 24 h at 5 °C) on quality attributes and shelf life of fresh-cut strawberries. The 1-MCP was applied before (whole product) and/or after cutting (wedges), followed by storage in a continuous flow of air or air +1 μL L−1 C2H4. The combined effects of 1-MCP and CaCl2 dips (1% for 2 min) and/or CA (3 kPa O2 + 10 kPa CO2) were also examined. The application of only 1-MCP before and/or after cutting did not have a significant effect on firmness and appearance quality during storage for up to 12 days at 5 °C. The exposure to a continuous flow of 1 μL L−1 C2H4 in air during storage did not increase the softening rate. 1-MCP applied before cutting or both before and after cutting of the strawberries increased respiration rates but reduced C2H4 production rates. Exposure to 1-MCP had a synergistic effect when combined with CaCl2 plus CA. The combined treatment of 1-MCP + CaCl2 + CA slowed down softening, deterioration rates, TA and microbial growth. Compared to the control, which had a 6-day shelf life, the shelf life of fresh-cut strawberries subjected to the combination treatment was extended to 9 days at 5 °C. |
| Keywords: | Quality Firmness Ethylene Respiration rate Fresh-cut strawberries Microbial counts Calcium |
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