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The Effect of 1-Methylcyclopropene (1-MCP) on Quality and Cell Wall Hydrolases Activities of Fresh-Cut Muskmelon (Cucumis melo var reticulatus L.) During Storage

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Abstract

The effects of 1-methylcyclopropene (1-MCP) on quality and cell wall hydrolases activities changes in fresh-cut muskmelon fruit stored at 4 ± 1 °C for 7 days were investigated. The results showed that ethylene production of the fresh-cut fruit remained constant during refrigerated storage. 1-MCP treatments delayed the loss of fresh weight and the increase in electrolyte leakage and maintained the firmness of the fresh-cut fruit. The best results are showed in the fresh-cut fruit treated with 1.0 μL L−1 1-MCP. The use of 1-MCP had no influence on the total soluble solids (TSS) content and pH of the fresh-cut fruit which they remained constant over storage. The titratable acidity (TA) of the fresh-cut fruit decreased during storage and the sample treated with 1.0 μL L−1 1-MCP showed the lowest data. TSS/TA ratio increased during storage and the TSS/TA ratio was lower in 1-MCP-treated samples than that for the control one. The use of 1-MCP inhibited polygalacturonase (PG), β-galactosidase (β-Gal) and β-galactanase activities, whereas the increases in these enzymes activities were found in the control. Antioxidant capacity and total phenolics content of both 1-MCP-treated and untreated samples remained constant over storage. The reduction of total ascorbic acid content was detected after 7 days of storage. The ascorbic acid content in 1-MCP-treated sample was slightly higher, although not significantly different, than that of the control after 7 days. These results suggest that the loss of firmness was the key factor affecting quality of fresh-cut muskmelon fruit and the use of 1-MCP maintained the quality and inhibited the loss of firmness by retarding the increase in electrolyte leakage and inhibiting cell wall hydrolases activities.

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Authors and Affiliations

  1. Kasetsart University, Chalermprakiat Sakonnakhon Province Campus, Muang, Sakonaakhon, Thailand

    Suriyan Supapvanich

  2. Division of Nutritional Science, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, LE12 5RD, UK

    Gregory A. Tucker

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  1. Suriyan Supapvanich
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  2. Gregory A. Tucker
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Correspondence to Suriyan Supapvanich.

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Supapvanich, S., Tucker, G.A. The Effect of 1-Methylcyclopropene (1-MCP) on Quality and Cell Wall Hydrolases Activities of Fresh-Cut Muskmelon (Cucumis melo var reticulatus L.) During Storage. Food Bioprocess Technol 6, 2196–2201 (2013). https://doi.org/10.1007/s11947-011-0776-3

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  • DOI: https://doi.org/10.1007/s11947-011-0776-3

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