Absorption of 1-MCP by fresh produce |
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| Institution: | 1. Applied Taxonomic Research Center, Department of Biology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand;2. Postharvest and Product Processing Research and Development Office, Department of Agriculture, Chatuchak, Bangkok 10900, Thailand;3. Department of Horticulture, Plant and Soil Sciences Building, Michigan State University, East Lansing, MI 48824-1325, USA;1. College of Food Engineering, Ludong University, Middle Hongqi Rd. 186, Yantai, Shandong, 264025, PR China;2. College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17, Beijing 100083, PR China;1. Postharvest Technology Program, School of Bioresources and Technology, King Mongkut''s University of Technology Thonburi, Bangkok 10140, Thailand;2. Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok 10400, Thailand;1. Université de Toulouse, Genomics & Biotechnology of Fruits, INRA, Toulouse INP, ENSAT, BP 32607, F-31326 Castanet-Tolosan, France;2. Departamento de Viticultura, Instituto de Ciencias de la Vid y del Vino, CSIC, Universidad de La Rioja, Gobierno de la Rioja, Logroño, Spain;3. School of Biological Sciences, The University of Auckland, Private Bag 92019, Auckland Mail Centre, Auckland 1142, New Zealand;4. University of British Columbia, Wine Research Centre, 2205 East Mall, Vancouver, BC, V6T1Z4, Canada;5. Centro de Genómica, Instituto Valenciano de Investigaciones Agrarias, Carretera CV-315, km 10,7, Moncada, Valencia, Spain;6. Plant & Food Research, Private Bag 92169, Auckland Mail Centre, Auckland 1142, New Zealand;7. Institut de Recherche en Horticulture et Semences, INRA, BP 60057, 49071 Beaucouze Cedex, France;8. Bordeaux Science Agro, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, UMR 1287, 33140 Villenave d’Ornon, France;9. Ecology and Evolution, Research School of Biology, Australian National University, Acton, ACT 2601, Australia |
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| Abstract: | The capacity of various types of fresh produce to absorb gaseous 1-methylcyclopropene (1-MCP) was compared. The produce, which included potato, parsnip, ginger, green bean, asparagus, tangerine, key lime, melon, apple, plantain, leaf lettuce, and mango, was placed in 1, 2, and 10 L glass jars, depending on the size of produce. 1-MCP gas was added to the headspace at an initial concentration of approximately 10 μl l−1. Gas concentrations were measured after 2, 4, 6, 8, 10 and 24 h. The concentration of 1-MCP in empty jars was stable for the 24 h holding period. All produce absorbed 1-MCP, but the rate of sorption differed markedly. The 1-MCP loss data was fitted with an exponential decay curve to determine the initial rate of sorption and the time to 50% decline in concentration (t1/2). Under the conditions of the experiment, the initial rate of loss (% h−1) and the t1/2 varied by as much as 30-fold between commodities. The initial rate of 1-MCP sorption (μl h−1) for each commodity was found to correlate with the fresh weight, dry matter, insoluble dry matter (IDM), and water weight, but not soluble dry matter. The strongest correlation (r2 = 0.44) was with insoluble dry matter; this relationship was improved if insoluble dry matter was divided by the shortest radius of the organ (r2 = 0.63) to adjust for the length of the diffusion path. The correlation between the rate of sorption and insoluble dry matter content is consistent with previously published data suggesting that cellulosic materials possess a high affinity for 1-MCP. |
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