Physiological responses and storage quality of fresh-cut red and white dragon fruit (Hylocereus spp.) treated with 1-methylcyclopropene (1-MCP)

Abstract

© 2018 Universiti Putra Malaysia. The effects of 1-MCP post-cutting application on the storage quality of fresh-cut red and white dragon fruit were determined using headspace gases (ethylene and CO2) concentration, antioxidant activity, visual evaluation (water soaking incidence and visual quality rating) and microbiological (yeast and mold count, aerobic plate count, and total coliform count) quality. Mature red and white dragon fruit were sanitized with ClO2 prior to fresh-cut processing. Gaseous 1-MCP was injected to fresh-cut fruits packed in polyethylene terephthalate (PET) trays with polyvinyl chloride (PVC) stretch film overwrap. These packs were stored at 5-10°C and assessed in terms of the storage quality parameters mentioned above. Treatment with 1-MCP positively affected headspace CO2 and ethylene in both species. Fresh-cut white dragon fruit showed better response to 1-MCP as compared to the fresh-cut red dragon fruit in terms of headspace CO2 concentrations. No water soaking incidence was recorded all throughout storage for the 1-MCP treated fresh-cut red dragon fruit while for the fresh-cut white dragon fruit, water soaking was observed on the 12th day of storage. For both species, 1-MCP delayed visual quality deterioration and increased antioxidant activity. Lower yeast and molds count, aerobic plate count and coliform count were observed in both species with 1-MCP treatment. Post-cutting treatment with 5ppm 1-MCP may positively affect storage quality of fresh-cut red and white dragon fruit.

Source or Periodical Title

International Food Research Journal

ISSN

19854668

Page

2090-2098

Document Type

Article

Subject

1-methylcyclopropene post-, Cutting treatment, Fresh-cuts, Red dragon fruit, Storage quality, White dragon fruit

This document is currently not available here.

Share

COinS