AI Article Synopsis
- * Results showed that 1-MCP-treated fruits remained firmer and retained higher levels of important nutrients, like ascorbic acid and flavonoids, compared to untreated ones.
- * 1-MCP also delayed the breakdown of cell wall components and slowed down the activity of enzymes involved in sugar metabolism, leading to improved storage life and overall fruit quality.
Article Abstract
The rapid softening of hardy kiwifruit (Actinidia arguta) fruit significantly reduces its marketing potential. Therefore, the effect of 1-methylcyclopropene (1-MCP) on the softening of A. arguta fruit was investigated. Results indicated that A. arguta fruit treated with 1-MCP maintained a higher level of firmness, titratable acidity, ascorbic acid, total phenolics, and flavonoids content, relative to non-treated fruit. Fruit treated with 1-MCP and placed in long-term cold storage had higher sensory scores, as determined by a taste panel and supported by electronic nose and tongue data. Notably, 1-MCP delayed the degradation of cell wall components, including pectin, cellulose, and hemicellulose, by reducing the activity of cell-wall-modifying enzymes. In addition, 1-MCP reduced the activity of carbohydrate metabolism-related enzymes, resulting in fruit with higher levels of starch and sucrose and lower levels of glucose, fructose and sorbitol. Collectively, these results indicate that 1-MCP can be used to delay the softening of A. arguta fruit and extend its storage and shelf life.
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| http://dx.doi.org/10.1016/j.foodchem.2023.135485 | DOI Listing |
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