Application of 1-methylcyclopropene reduces wound responses and maintains quality in fresh-cut apple

摘要

The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment before cutting on respiration rate, ethylene production, electrolyte leakage, firmness, and color in fresh-cut apple fruit.Fresh-cut apple without 1-MCP treatment had a shelf life of 10 days at 2°C and became browning and decay after pro-long storage. However, fresh-cut apple remained fresh-looking even after 14 days at 2°C when fruit were exposed to 1-MCP before cutting. 1-MCP treatment significantly reduced wound-activated respiration rate and ethylene production, maintained firmness during storage. Visible changes in apple skin color do not occur, however,.L and whiteness index (WI) of flesh in intact and fresh-cut apple applied with 1-MCP were higher than those without 1-MCP treatment. Fresh-cut and intact fruit had little changes in electrolyte leakage after 2 days of storage when 1-MCP was pre-applied. The present study indicated that treatment with 1 μL /L 1-MCP for 10 h at 20°C prior to cutting can significantly reduce wound-active responses in fresh-cut apple.