Effect of 1-methylcyclopropene on jackfruit with marketing simulation at 8°C

IF 0.7 4区 农林科学 Q3 AGRONOMY Emirates Journal of Food and Agriculture Pub Date : 2023-09-09 DOI:10.9755/ejfa.2023.3150
David Antonio Morelos-Flores, Martina Alejandra Chacón-López, Efigenia Montalvo-González, María de Lourdes García-Magaña, Yolanda Nolasco-González, Luis Martín Hernández-Fuentes, Héctor González-Hernández
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 Keywords: Jackfruit; 1-Methylcyclopropene; Marketing conditions; Physiologic and physicochemical parameters; Total soluble phenols; Antioxidant capacity","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"40 1","pages":"0"},"PeriodicalIF":0.7000,"publicationDate":"2023-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Emirates Journal of Food and Agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9755/ejfa.2023.3150","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}
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Abstract

Jackfruit is a tropical fruit and competes with traditional crops such as mango, banana, and pineapple with regard to the quantity exported from the state of Nayarit, Mexico. Because jackfruit is a climacteric fruit with a high respiration rate and ethylene production, it has a limited market due to its short shelf life. The effect of the application of 1-methylcyclopropene (1-MCP) post-harvest to extend the shelf life of jackfruit was studied. Physiologically mature fruits were used and 1-MCP was applied at concentrations of 300, 600, and 1000 nL·L−1; control fruit without treatment was also evaluated. The fruits were stored for 5 days at 8°C and then were stored at 25°C to simulate the commercialization of the fruit. An absolute control group stored permanently at 25°C was used. The following analyses were carried out: physiologic and physicochemical factors, antioxidant capacity, vitamin C, total carotenoids, total soluble phenols, and sensory evaluation of the fruits when ripe. The climacteric peak for the absolute controls and fruit treated with 1-MCP (300, 600, and 1000 nL·L−1) occurred on days 3, 14, 17, and 17 respectively, prolonging the climacteric peak by an average of 13 days. The maximum rates of ethylene production were reported on days 3, 15, 17, and 17 in the same order, prolonging this by an average of 13 days. The treatment with 1-MCP (600 nL·L−1) extended the shelf life of jackfruit by 9 days compared with the absolute control, preserving the physicochemical, phytochemical, and sensory characteristics for up to 17 days of storage, confirming that the application of 1-MCP post-harvest is effective, providing the opportunity to increase the export destinations of Mexican jackfruit. Keywords: Jackfruit; 1-Methylcyclopropene; Marketing conditions; Physiologic and physicochemical parameters; Total soluble phenols; Antioxidant capacity
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1-甲基环丙烯对8℃市场模拟菠萝蜜的影响
菠萝蜜是一种热带水果,在从墨西哥纳亚里特州出口的数量上与芒果、香蕉和菠萝等传统作物竞争。由于菠萝蜜是一种具有高呼吸速率和乙烯产量的更年期水果,由于其保质期短,市场有限。研究了菠萝蜜采后施用1-甲基环丙烯(1-MCP)对延长菠萝蜜保质期的影响。选用生理成熟的果实,分别施用300、600和1000 nL·L−1浓度的1- mcp;对未经处理的对照果实也进行了评价。将水果在8°C下保存5天,然后在25°C下保存,模拟水果的商业化。25℃永久保存的绝对对照组。对果实的生理、理化因素、抗氧化能力、维生素C、总类胡萝卜素、总可溶性酚以及果实成熟后的感官评价进行了分析。绝对对照和1- mcp(300、600和1000 nL·L−1)处理的果实分别在第3天、第14天、第17天和第17天达到更年期高峰,平均延长了13天。乙烯产率最高的时间依次为第3、15、17和17天,平均延长了13天。与绝对对照相比,1- mcp (600 nL·L−1)处理将菠萝蜜的保质期延长了9天,保留了菠萝蜜的物理化学、植物化学和感官特征长达17天的储存时间,证实了1- mcp在收获后的应用是有效的,为增加墨西哥菠萝蜜的出口目的地提供了机会。 关键词:菠萝蜜;1-Methylcyclopropene;营销环境;生理、理化参数;总可溶性酚;抗氧化能力
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来源期刊
Emirates Journal of Food and Agriculture
Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY
CiteScore
1.80
自引率
0.00%
发文量
18
期刊介绍: The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.
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