Quality and shelf-life of fresh cut papaya (Carica papaya L. cv. Red Lady) treated with 1- Methylcyclopropene

Date

4-2013

Degree

Bachelor of Science in Agriculture

Major Course

Major in Horticulture

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Elda B. Esguerra

Abstract

Fresh-cut produce deteriorates rapidly due to increased ethylene production during wounding. This study evaluated the effect of 1-methylcyclopropene (1-MCP), an ethylene antagonist, on the quality and shelf life of fresh-cut "Red Lady" papaya fruit. Two concentrations of 1-MCP were tested, 100 nl-1 and 500 nl l-1 applied either before cutting and/or after cutting.Application of 100 nl l-1 1-MCP before and after cutting resulted in the lowest (22%) decrease in firmness during the first two days of storage at 10oC. However, this retardation of softening was not sustained during prolonged storage. Using 500 nl l-1 1-MCP did not prevent the decrease in firmness regardless of the timing of application. Pulp color, expressed as lightness (L*), redness (a*) and chroma (c*), was not affected by 1-Methylcyclopropene at 100 nl l-1. At 500 nl l-1, 1-MCP applied after cutting and both before and after cutting resulted in higher intensity of red-orange coloration. The occurrence of water soaking limited the shelf life of both the control and 1-MCP-treated fresh-cuts to only two days at 10oC. Visual quality rating of the fresh-cuts however, was high during the four-day storage since mold growth and discoloration were absent. Total soluble solids content, titratable acidity and pH of fresh-cut papayas were not significantly altered by 1-MCP regardless of the concentration and timing of application.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2013 A3 /J33

Notes

ilib only

Document Type

Thesis

This document is currently not available here.

Share

COinS