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The Natural Products Journal

Editor-in-Chief

ISSN (Print): 2210-3155
ISSN (Online): 2210-3163

Maintaining the Quality and Antioxidant Capacity of ‘Hass’ Avocados after Applying 1-Methylcyclopropene (1-MCP)

Author(s): Nathalie C. Cabia, Erica R. Daiuto, Rogerio L. Vieites and Robert E. Smith

Volume 4, Issue 3, 2014

Page: [233 - 240] Pages: 8

DOI: 10.2174/2210315504666141112222421

Price: $65

Abstract

'Hass' avocados were submitted to post-harvest treatment with 0.060, 0.089 and 0.119 g 1-methylcyclopropene, (1-MCP) in 25 mL water, placed in 186 L boxes and refrigerated at 10 °C±1 and 90±5% relative humidity. They were analyzed after 0, 3, 6, 9, 12 and 15 days of storage for weight loss, respiratory activity, titratable acidity (TA), soluble solids (S), index of maturation, pH, total phenols, antioxidant activity by the DPPH method and enzyme activities (polygalacturonase, PG, pectin methyl esterase, PME, and polyphenol oxidase, PPO). Also, on the 15th day, the fruits were removed from the refrigerator and stored for three more days at room temperature, to simulate commercial conditions and analyzed on the 18th day. Application of 1-MCP blocked the respiratory activity of the fruits. Doses of 0.089 and 0.119 g of 1-MCP did the best job of maintaining firmness, while minimizing soluble solids, indicating that the ripening process was slowed down.

Keywords: 1-methylcyclopropene, hass avocados, pectin methyl esterase, polygalacturonase, respiratory activity, weight loss.

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