Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices
Version of Record online: 7 JUN 2012
Copyright © 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 2, pages 262–270, 30 January 2013
How to Cite
Tardelli, F., Guidi, L., Massai, R. and Toivonen, P. M. (2013), Effects of 1-methylcyclopropene and post-controlled atmosphere air storage treatments on fresh-cut Ambrosia apple slices. J. Sci. Food Agric., 93: 262–270. doi: 10.1002/jsfa.5750
- Issue online: 12 DEC 2012
- Version of Record online: 7 JUN 2012
- Manuscript Accepted: 27 APR 2012
- Manuscript Revised: 26 APR 2012
- Manuscript Received: 15 DEC 2011
- Ambrosia apple;
BACKGROUND: The effect of 1-methylcyclopropene (1-MCP) treatment and two different post-controlled atmosphere air storage (PCAAS) durations on the quality and chemistry of fresh-cut Ambrosia apple slices was studied.
RESULTS: PCAAS for 1 or 2 weeks prior to slicing had an overall positive effect on the resultant quality of fresh-cut apple slices. The most significant responses to PCAAS were the suppression of both phenolic and o-quinone accumulation in slices, and this was related to the significantly lower browning potential values obtained for slices from PCAAS-treated apples. Polyphenol oxidase (PPO), peroxidase (POX) and ascorbate peroxidase (APOX) activities were not affected by 1-MCP or PCAAS treatments. PPO and POX activities were almost completely inhibited by a 50 g L−1 calcium ascorbate anti-browning dip of apple slices from all treatments.
CONCLUSION: The most dramatic effect of the PCAAS treatments was to reduce the accumulation of soluble phenolics, which is likely the reason that o-quinone accumulation was also inhibited in treated fruits. The consequent reduction in browning potential may be the explanation as to why PCAAS treatment has been shown to reduce fresh apple slice browning in previous work. Copyright © 2012 Society of Chemical Industry