Microbiological, physicochemical and physiological analysis of 1-methylcyclopropene (1-MCP) treated fresh-cut fruits and vegetables

Date

7-2015

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Katherine Ann C. Israel

Abstract

The research internship was undertaken for the trainee to observe, learn and employ microbiological and chemical techniques in evaluating the effects of the ethylene inhibitor 1-methylcyclopropene (1-MCP) treatment on fresh-cut fruits and vegetables. The internship was conducted at the Postharvest and Seed Sciences Division (PSSD), Crop Science Cluster (CSC) and Food Science Cluster (FSC), College of Agriculture (CA), University of the Philippines Los Baños (UPLB) from April to October 2014. The commodities used as experimental units were mango (Mangifera indica) and melon (Cucumis melo) for the fresh-cut fruits; and carrot (Daucus carota), cucumber (Cucumis sativus) and lettuce (Lactuca sativa) for the fresh-cut vegetables. The commodities were processed by washing, chlorinating, peeling, cutting, weighing, packaging and treating with 1-MCP followed by storage at 5°C. Microbiological analysis was performed by obtaining the total plate count, yeast and mold count and coliform count of the fresh-cuts. Physicochemical analysis was performed by obtaining their values for pH, titratable acidity (TA), and total soluble solids (TSS). Physiological analysis was performed by oxygen (O2), carbon dioxide (CO2), and ethylene (C2H4) gas analysis using gas chromatography. The trainee was able to learn and employ various laboratory techniques which are vital in his future career as a researcher.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2015 A127 /G34

Notes

Major in Food Biotechnology

Document Type

Thesis

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