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Evaluation of the 1-MCP microbubbles treatment for shelf-life extension for melons
- Nguyen, Lien Phuong Le, Zsom, Tamás, Dam, Mai Sao, Baranyai, László, Hitka, Géza
- Postharvest biology and technology 2019 v.150 pp. 89-94
- 1-methylcyclopropene, Cucumis melo, carbon dioxide production, ethylene, fruits, melons, microbubbles, ripening, shelf life, storage temperature
- The objective of this study was to evaluate the efficacy of 1-methylcyclopropene microbubbles (1-MCP MB) treatment in prolonging the postharvest life of melon (Cucumis melo. var. reticulates L. Naud). Harvested melons were immersed in 1-MCP MB for 10, 20 and 30 min at 16 °C with concentration of 650 nL L−1. A reference group was exposed to 650 nL L−1 gaseous 1-MCP at 10 °C for 24 h. Untreated controls were kept at 10 °C for 24 h. Fruit were stored at 20 °C for 9 d. Both MB and gaseous 1-MCP application delayed ripening of melons compared with the untreated fruit. Melons treated with 1-MCP MB for 20 and 30 min had reduced ethylene and CO2 production and slower softening that was similar to that of gaseous application. 1-MCP MB could offer a promising method to delay ripening and maintain the overall quality of melons and other product types.