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Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

Journal of Food Science and Technology volume 52, pages 2711–2720 (2015)Cite this article

Abstract

Kiwi fruits (Actinidia deliciosa C.F. Liang et A.R. Ferguson) were treated by prestorage conditioning (20 °C for 2 days), 1-methylcyclopropene (1-MCP, 1 ppm for 16 h) and conditioning plus 1-MCP. After the treatment the fruits were immediately stored at 0 °C during 24 weeks. Flesh firmness gradually decreased with storage time and the rate of its loss was lower in 1-MCP and conditioning plus 1-MCP treatments than those of control or conditioning. However, SSC, acidity and pH did not change among treatments. Starch content decreased during the storage time regardless of treatments. Oppositely the amount of reducing sugars increased at the same duration of the treatments. Rate and incidence of fruit decay was the lowest in fruit treated with conditioning plus 1-MCP treatment. Fruit decay mainly caused pathogen Botrytis cinerea and its rate significantly decreased with conditioning plus 1-MCP treatment. Ethylene and respiration abruptly increased after 8 weeks of storage, but their contents were lower in 1-MCP and conditioning plus 1-MCP. Total soluble phenolics, flavonoids, and total antioxidant capacities were much higher than in other treatments. Kiwi fruits treated with conditioning plus 1-MCP extended the shelf life by reducing the rate of fruit decay and softening during the storage. The bioactive compounds and total antioxidant status of fruits increased during the treatment.

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Abbreviations

DW:

Dry weight

SSC:

Soluble solids content

AA:

Antioxidant activity

ABTS+ :

2, 2-Azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt

1-MCP:

1-methylcyclopropene

FRAP:

Ferric-reducing/antioxidant power

CUPRAC:

Cupric reducing antioxidant capacity

GAE:

Gallic acid equivalents

CE:

Catechin equivalent

TE:

Trolox equivalent

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Acknowledgments

This paper was partly supported by the Regional Research Development Program from Rural Development Administration (RDA), in Korea, 2014. The authors are thankful to Dr. Elena Katrich (School of Pharmacy, Hebrew University of Jerusalem) for her technical assistance in determination of antioxidant activity.

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Authors and Affiliations

  1. Department of Horticultural Science, Mokpo National University, Muan, 534-729, Korea

    Yong Seo Park

  2. Regional Crop Research Institute, Mokpo National University, Muan, 534-729, Korea

    Myeng He Im

  3. The Institute for Drug Research, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem, 91120, Israel

    Shela Gorinstein

Authors
  1. Yong Seo Park
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  2. Myeng He Im
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  3. Shela Gorinstein
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Correspondence to Yong Seo Park or Shela Gorinstein.

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Park, Y.S., Im, M.H. & Gorinstein, S. Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment. J Food Sci Technol 52, 2711–2720 (2015). https://doi.org/10.1007/s13197-014-1300-3

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  • DOI: https://doi.org/10.1007/s13197-014-1300-3

Keywords

  • Firmness
  • Starch
  • Fruit decay
  • Ethylene
  • Antioxidants