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Effects of 1-MCP on oxidative parameters and quality in 'Pearl' guava (Psidium guajava L.) fruit

Author:
Hong, K.Q., He, Q.G., Xu, H.B., Xie, J.H., Hu, H.G., Gu, H., Gong, D.Q.
Source:
Journal of horticultural science & biotechnology 2013 v.88 no.2 pp. 117-122
ISSN:
1462-0316
Subject:
1-methylcyclopropene, Psidium guajava, ascorbic acid, catalase, catechol oxidase, color, firmness, guavas, malondialdehyde, peroxidase, relative humidity, ripening, soluble solids, superoxide dismutase, titratable acidity, vapors, weight loss
Abstract:
Guava (Psidium guajava L. 'Pearl') fruit were harvested at approx. the 80% mature stage. Fruit were exposed to 1.0 μl l-1 1-methylcyclopropene (1-MCP) gaseous vapour for 12 h in a closed chamber maintained at 25ºC, stored at 28ºC and 60 - 65% relative humidity (RH) for 15 d, then assessed for their physiological and quality characteristics. The results showed that 1-MCP treatment delayed any increase in the incidence of decay, weight loss, and malondialdehyde (MDA) content. 1-MCP treatment had a positive effect on the retention of skin colour and on the firmness of guava fruit. Meanwhile, 1-MCP treatment maintained a higher vitamin C content and a lower soluble solids content, but titratable acidity was not affected by 1-MCP treatment. Moreover, 1-MCP treatment increased the activities of superoxide dismutase, catalase, and peroxidase, while reducing the activity of polyphenol oxidase. These results suggest that 1-MCP could delay the ripening process, maintain quality, and increase the anti-oxidant capacity of guava fruit stored at 28ºC.
Agid:
318290