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Shelf life of custard apple treated with 1-methylciclopropene - An antagonist to the ethylene action

January 2003
Brazilian Archives of Biology and Technology 46(1)

DOI:10.1590/S1516-89132003000100016

License
CC BY-NC 4.0

Authors:

University of São Paulo

Custard apple (Annona squamosa L.) presents very short storage life at room temperature, in part due to heavy losses in firmness. This process is associated with the production and action of the hormone ethylene. In order to retard the ripening evolution in custard apple, fruits were treated with the competitive ethylene antagonist 1-methycyclopropene (1-MCP) at concentrations of 0, 30, 90, 270 or 810 nL L-1 for 12 h at 25ºC and then stored at 25ºC for four days. The soluble solids content (SSC), firmness and percentage of ripe fruits (firmness < 0.5kg) were determined during the experimental period. There were no differences among treatments as to the SSC. Fruits treated with 810 nL L-1 of 1-MCP showed higher firmness than the control fruits. Both , non-treated or treated fruits with 30 or 90 nL L-1 ripened faster than fruits treated with 1-MCP at higher concentrations.

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   "7  72++5%$3

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       & < & 

;$ $



4

&  1-34-!$ <(

 &  "##3%$

'   (     3>!)  

 &  "72

$++1++,)  $++,7 $

++4%       

  "#6 $++5(,7

72 ++5, (   $ ++:, ;   $

++:,= $+++---,= $---,

? $+++,%$(@  &2&

     3>!)

     $

#'(*,)*

! " ,3 #$%&  

& > &-$1A

    3>!)$ &3

>!)  &--+-5-

:-##3"-$11$-$-4$4#3

  %$ '     ( 3

>!)      (

> & &    2

"-$---4  >  -- # #3 

3>!)%$&  &  -!&

   2 & &     

    $  

2 &   ( &&

    $= &

<  (  

3 <    !   

($         

(&    &2  

  "!%$

 & 

  "!%$=&

 &       (   

13      " '  

== +4%     & <  2$

(    "77!%&  

     &

<  < $    &

  &  & B -$ 2 

       &   

   $

   & 

   <   & 

         

 $78/7 &"C >

+:1%&    $

 &(   

     &   (

 2.   $

#+(**'+')(

&  3>!)

 .(  "77!% 

     ! "= %$  & 

 (    77!  < 

  $  77!  ( 

+-A& 13< ! 

 &     

  &  (     

   $     77! &

((         

(       

$ 7  (2&   (

   &   ( )   $

"+:%   " 3 #$%  (

)  $"---%  $=  $

"+++% (   3     

   & 3>!)$ 

          & 

  (   

$

     &  :- # #3  3>!)

        

13 !"=%$=

&  ( -  4-A      

& 3>!)    &

&  3    $      

&         $

=   ( 

(        

"#6 $++5%$7   

(2&   &  &

     $ )   $ "+:%

    

");%   "3$1 3%

     " 3 #$%

$> = $ "---%

 3>!)&(   

        

 $'   &23>!)  :- #

#3 ((       ); 

    $

      

     2    

   &   (  

&&  & 5-:-##3

3>!)"( %$   

7   & 3 



5

"B -$ 2%(      

 &  - +- # #3 5-  :4A

  1    ! &     & 

     3>!)  

     1-A  

$

D  3>!)   

   

 .$  

&      &    (

       & 

<  2 $

"  3 /  3>!) (     "<%    "

,3 #$%  !$ -##3, -##3,+-##3,5-##3,:-

##3$> (2   )B-$-$

" - 3 /  3>!)  "2%    " ,3  #$%

  !$ -##3,-##3,+-##3,5-##3,:-##3$>

 (2   )B-$-$

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.3/ 3>!)   " ,3 #%  !$

9 !3>!)

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- - 4  :-

- - 4 1 :4

+-  + 1 5-

5- - : 1 1

:- -   1

EDB-$2 &$

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 " ,3  #$%

       F 

   G H    

$/  HGIJG

IJ   $ !  (@     

    IJ   

       IJ

   3  "3>!)% 

 IK  - - +- 5-  :- # #3

     !$ /    

! 1$9 

 L  F

M   "77%      

      "B -2 

%$8J      (

 77$N   :-##3

 3>!)      

         1   !$

= J    -+-##3

   IJ  H 

    

 3>!)    IK$ / 

     

      IJ 

       M  G

 ( $

#"#(

(8$,>;D$$,0)$, D >$

>O$"++:%  

3       & 

  3 $  1/ 

!0510/+3+$

2 7$ >$  7 /$ !$ "+:+% 3

(     $ ?

-/31$

27$ >$ 7 /$ !$"++% 

     (  

  ($  1/  !0 

5100+3-$

 7$ )$   /$ $ "+45% >

    (     $

10 0/-113$

= P$,   #$  >  ?$ )$ "---%

'(       (

3      

 $ 1/  !0  510 -1

31$

=P$,27$>$> ?$)$"+++%

3  (   $

@ 2 1 3 0 2 ?

-/4+-34+$

= P$, ( $, 7 /$ !$  ; $

"---%!  

& 3 $1/  !0

510-113-$

; ?$ $, 7 9$, D 7$ ;$ 

>;D$$"++:% 3>!)

     3  

 ( $ 1/ !0

510/:53+:$

; O$  >$ 7$ "++:% '(   

      

   Q; 7 . $  

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Modified Atmosphere Packaging and low temperature storage extend marketability of cherimoya (Annona cherimola Mill.)

Article

Apr 2022

Cherimoya is a subtropical fruit characterized by a delicious, sweet flavor and beneficial health properties, which found suitable growing conditions in the South of Italy. However, the marketing of this product is halted by its high perishability, which limits the shelf-life of the fresh fruit to few days after harvest and does not allow for commercialization beyond local markets. Studies have shown that storage of this fruit in controlled atmosphere, using Modified Atmosphere Packaging technologies, extended the post-harvest life of Cherimoya, but little is still known about the evolution of its sensory, nutraceutical and microbiological characteristics during such storage period. In this paper, we studied the effect of a 4-days long active-MAP (30% CO2 – 10% O2 – 60% N2) storage period, associated with cold temperatures, on the physico-chemical, sensory, nutraceutical and microbiological quality traits of Italian-grown cherimoya fruits, compared with passive-MAP (Air composition, 21% O2 + 1% CO2 + 78% N2) and simple cold storage. Active-MAP proved effective in delaying the reaching of the optimal consumption point until 10 days from harvest, besides showing absence of microbial growth until after 7 days from harvest. Both active- and passive-MAP treatments maintained better nutraceutical values than control until the end of the trial period, and sensory analysis confirmed that active-MAP treated fruits were at the optimal commercial stage after 10 days from harvest.

Advances in Application of Unexploited Plant Bio-regulators for Fruit Production: A Review

Article

Full-text available

Sep 2021

The term ‘bio-regulator’ has been used to encompass the natural and synthetic compounds that regulate various plant growth and developmental processes. Plant bio-regulators (PBRs) previously called plant growth regulators. Use of PBRs with a unique fact finding support assistance from biotechnology made a new approach of manipulating plant biological activities for enhancing growth, yield, quality, nutritive value and an important tool to reduce biotic and abiotic stress in plants. PBRs like jasmonic acid (JA) and its derivatives act as an omnipresent signaling molecules which mediate plant responses to biotic and abiotic stress. Salicylic acid (SA) and methyl salicylate are endogenous signal molecules, also playing pivotal roles in regulating stress responses. A polyamine is low-molecular weight organic compound having two or more primary amino groups, act as ethylene repressor. Prohexodione calcium is a new generation anti-gibberellin. Along with listed names several other bio-regulators are in vogue to improve plant growth, development, stress resistance, pathogenic defense and productivity. In this review, it’s an attempt to portray existing advanced knowledge about under utilized bio-regulators role and utility in cultivation of fruit crops.

Effect of 1-Methylcyclopropene and Wrapping Material on Shelf-Life and Postharvest Qualities of Spine Gourd (Momordica dioica)

Conference Paper

Full-text available

Sep 2020

Spine gourd (Momordica dioica) is a tropical underutilized, climbing creeper vegetable (commonly known as kakrol, spiny gourd or teasle gourd) belonging to the family cucurbitaceae. It is native to Asia and now extensively distributed in Sri Lanka due to boosted commercial cultivation of hybrid varieties. Spine gourd has a growing demand both in the local and the export market for its distinct taste and promising health properties over thousands of years. However, vulnerability to postharvest damages due to large area/volume ratio and climacteric ripening behaviour result in short shelflife for this commodity. Consequently, its market potential is significantly affected. The present study attempts to extend shelf-life while maintaining postharvest qualities in spine gourd by using 1- methylcyclopropene (1-MCP) and Low-Density Polyethylene (LDPE) wrapping at an ambient temperature (27±1 °ʗ). The experiment was conducted according to the Completely Randomized Design (CRD) using eight treatments: 0, 0.5, 1.0, 1.5 µL L-1 1-MCP treated for 15 hours and stored with and without LDPE wrapping under ambient temperature (27±1 oʗ). Physical parameters; fresh weight loss, firmness, peel colour changes, and chemical parameters; total soluble solids, titratable acidity, were evaluated daily. Fresh weight loss and peel colour changes significantly declined in wrapped Spine gourd fruits. The highest firmness was observed in chemically treated and LDPE wrapped fruits than the control during 5 days of the storage. Thus, it can be concluded that some postharvest qualities of Spine gourd are positively affected by 1-MCP treatment and LDPE wrapping.

Safety Management of Fruits from Farm to Fork

Chapter

May 2020

Safety Management of Fruits from Farm to Fork WithSyed Insha Rafiq, Syed Mansha Rafiq, B. N. Dar, Zakir S. Khan The concept of “farm to fork” relates to the traceability of food throughout the supply chain and it is an important parameter to ensure consumer safety. The supply chain for fruits has several links: production, harvesting, postharvest treatments, packaging, transport and storage, each with its own contamination hazards and depending on size of operations of production and processing systems in use. Safety assurance programs identify these hazards throughout the entire production and handling chain. There could be possible hazards associated with the food as it moves from farm to table. These hazards can be reduced by implementing food safety assurance programs at every level of the supply chain. At every stage of food supply chain, there are certain players which monitor and control the food preparation and handling practices and procedures in order to avoid contaminated food reaching the consumers. These supply chain operators focus on the safety during growth, processing, preservation, and transportation.

New Insight in Active Packaging of Fruits

Chapter

Full-text available

May 2020

Response of 1-Methycyclopropene on Postharvest Quality of Local Soursop (Annona muricata L.)

Article

Full-text available

Mar 2019

Soursop (Annona muricata L.), a climacteric fruit which is rich in bioactive compounds for use its in medicine. It produces an aromatic, sweet-sour and pleasant taste. However, there is a limitation in the fruit being able to reach distant markets. Its quick ripening and accentuated softening properties make it difficult to handle without damage and shorten its postharvest life. In order to reduce lost value during storage life, this study aims to investigate the effect of 1-Methylcyclopropene (1-MCP) treatment on the fruit’s postharvest life including its physiological and physiochemical characteristics. Selected soursop fruits were harvested at 16 weeks after pollination and treated with various concentrations of 1-MCP (0, 400, 800 and 1200 nL/L) at 15°C + 3°C for 24 h and subsequently being stored at ambient temperature (25°C + 3°C). Observations on various physical, physiological, biochemical and antioxidants parameters were recorded at a two-day intervals 6 days of storage. The results showed that respiration rate and ethylene production in 1-MCP treated fruit were lower than those in the control batches. Further, the pulp of 1-MCP treated fruits remained firm and colour was retained throughout the observation period. Soursop treated at different 1-MCP concentration (0, 400, 800 and 1200 nL/L) showed that fruit treated with 400 nL/L had better ripe fruit quality. In addition, 1-MCP treated fruits were able to normally soften at day six after storage. However, antioxidant capacity, total phenolic content, and total flavonoid content of fruits from all treatments were found inconsistent during storage. © 2019 Penerbit Universiti Kebangsaan Malaysia. All Rights Reserved.

EFFECT OF 1-METHYLCYCLOPROPENE (1-MCP) ON RIPENING BEHAVIOUR, SHELF LIFE AND QUALITY OF MANGO (MANGIFERA INDICA L) CV. ALPHONSO UNDER COLD STORAGE

Article

Full-text available

Apr 2015

The investigation was undertaken in the Department of Horticulture, College of Agriculture, Dapoli during 2009. The investigation involved completely randomized design with 4 treatments viz, T 1-Cel-fresh 0.18% Tablet (1-MCP)-1Tablet/1M 3 , T 2-Cel-fresh 0.18% Tablet (1-MCP)-1Tablet / 2M 3 , T 3-Cel-fresh 0.18% Tablet (1-MCP)-1Tablet / 3M. 3 airtight fumigation chamber (fruits were kept for 6 hours), T 4-Control. 1-methylcyclopropene resulted in delaying ripening process by 6 to 7 days which was least in T 4 (control) at cold storage. Under cold storage T 2 recorded highest T. S. S. (18.70 0 Brix), reducing Sugar (3.95 %), total sugar (13.48 %), ascorbic acid (44.43 mg/100g) as compared to control and the rest of the treatments. The highest pulp acidity (0.38 %) was recorded in T 3 as compared to rest of the treatments at ripe stage. From the present investigation it can be concluded that 1-methylcyclopropene was found to be a potent inhibitor of ripening in mango Cv. Alphonso which can an increasing shelf life of fruits, retarding biochemical change and enhancing shelf life of fruits without loss in quality at cold storage temperature. The chemical analysis and sensory qualities of Alphonso mango fruits cold storage conditions indicated that Cel-fresh 0.18% Tablet (1-MCP)-1Tablet/2M 3 treatment (T 2) was superior over control and better than other treatments.

Chapter 9 : Kilo-Voltage X-ray Dosimetry Using Alanine/EPR Dosimetry Systems

Chapter

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Oct 2022

Development of Electron Beam and X Ray Applications for Food Irradiation Final Report of a Coordinated Research Project @

Technical Report

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Sep 2022

Peter Follett

Ch. 13 - Development of a low energy in-line cabinet x ray machine for phytosanitary irradiation, pp. 215-224 (authors: P.A. Follett, D. Black, D. Gorzen, R. Kirk)

Quality maintenance of 1‐Methylcyclopropene combined with titanium dioxide photocatalytic reaction on postharvest cherry tomatoes

Article

Mar 2022

This study explored the effects of 1‐MCP combined with TPC treatment on bioactive compounds, odor and ultrastructure of cherry tomatoes during postharvest storage. The results showed that the three treatments could all maintain the firmness, soluble solids, and titratable acidity content. It was noteworthy that TPC applied to cherry tomatoes had positive effects on removing off‐flavors and reducing accumulation of malondialdehyde, and it can better retain the lycopene content compared with 1‐MCP in the later storage period. In addition, the combined treatment was more effective than the control check, single 1‐MCP and single TPC, which can inhibit the respiration and ethylene production of cherry tomatoes, maintain the ascorbic acid content, and sustain the integrity of peel and pulp cell structure during postharvest storage. Our conclusion supplied that 1‐MCP+TPC was a feasible technology that can enhance the effect of single 1‐MCP treatment and make up for the limitations of single treatment.

Changes in Organic Acids, Sugars, and Headspace Volatiles during Fruit Ripening of Soursop (Annona muricata L.)

Article

Full-text available

Nov 1983
J AM SOC HORTIC SCI

Sequential changes in starch, sugars, organic acids, and headspace volatiles were determined on single soursop fruits from harvest to fruit breakdown. Sucrose increased 4-fold; maximum concentration occurred 3 days after harvest, then declined to 40% of the peak value. Fructose and glucose increased slowly to a peak 5 days after harvest. The ratio of sucrose, glucose, and fructose, respectively, at the edible ripe stage was 4.3:3.0:3.2. There was a 7-fold increase in malic acid and a 3-fold increase in citric acid. Both acids peaked 3 to 4 days after harvest, then declined. About half of the organic acids were present as salts. Headspace volatile production paralleled ethylene evolution. Volatile production began to increase 3 days after harvest and peaked 2 days later. This peak corresponded with the peaks in total sugars, organic acids, and the edible ripe stage when individual fruit results were compared on the basis of the start of the climacteric respiratory increase. After the peak in volatile production, there was a dramatic drop over the next 3 days in major fruity esters produced, with a gradual increase in volatiles, which probably imparted the off-odor of the overripe fruit. The activities of amylase, polygalacturonase, and cellulase increased during ripening. Starch breakdown leading to sugar and organic acid production occurred before any rise in ethylene production. This breakdown of starch may be an important initiating event in the ripening of soursop fruit.

2, 5-Norbornadiene Retards Apple Softening

Article

Full-text available

Apr 1989
HORTSCIENCE

2,5-NBD, a compound which competes with ethylene for binding sites and inhibits ethylene action in plant tissues, was applied to ‘Delicious’ apples ( Malus domestica Borkh.) as a gas in either a closed or flowing system. Apples held in the closed system for 30 days at 25C in either 2000 or 4000 µl 2,5-NBD/liter were as firm as fruit held equally long at 5C; apples held in air at 25C were 19 N softer. Softening appeared to be mediated by ethylene. Soluble solids content and starch loss were similar for fruit held in air or in 2,5-NBD at 25C. The fruit’s internal ethylene concentration showed that 500 or 2500 µl 2,5-NBD/liter suppressed, but did not completely inhibit, autocatalytic ethylene production. The preserving effect of 2,5-NBD diminished after 50 days at 25C. Chemical names used: Bicyclo [2-2-l]-hepta-2,5-diene (2,5-norbornadiene; 2,5-NBD).

A Volatile Ethylene Inhibitor Improves the Postharvest Life of Potted Roses

Article

Full-text available

May 1994
J AM SOC HORTIC SCI

Pretreating 'Victory Parade' potted miniature roses ( Rosa hybrida L.) with photolyzed diazocyclopentadiene (DACP) inhibited the effects of exogenous ethylene (acceleration of leaf and bud drop). In an ethylene-free simulated interior environment, display life of the treated plants was also greater than that of the controls and similar to that of plants pretreated with the anionic silver thiosulfate complex (STS). DACP caused an increase in the binding constant for ethylene in petals and leaves of 'Victory Parade' and 'Cara Mia' (a cut-flower rose cultivar). Competitive kinetics for the effects of increasing ethylene concentrations on control and DACP-treated plants are consistent with the hypothesis that the effects of DACP are due to irreversible binding to the ethylene-binding site.

Effect of storage temperature on ripening and quality of custard apple (Annona squamosa L.) fruits

Article

Sep 2000

The effect of storage temperature on ripening, shelf life and chemical composition of custard apple (Annona squamosa L.) fruits stored at 10, 15, 20 and 25°C was studied. The safe range of storage temperature was found to be between 15 and 20°C, with maximum shelf life at 15°C. The ripening of fruits was observed on days 4, 6 and 9 of storage at 25, 20, and 15°C respectively. The colour of the pulp, texture, taste and flavour of ripe fruits held at 25 and 20°C were superior followed by fruits stored at 15°C. At 10°C, the fruits became hard with surface blackening, messy pulp and less sweetness. The major changes during ripening were a continuous decrease in fruit firmness and starch content and a continuous increase in TSS and sugars, the changes being more rapid at 25 and 20°C than at 15 and 10°C. The acidity and ascorbic acid contents increased slightly during the initial stages of ripening followed by a decline, in the fruits stored at different temperatures. Custard apple fruits stored at 25 and 20°C had a clear climacteric peak whereas those stored at 15 and 10°C did not show any distinct rise in respiration rate. Ethylene peak (2.40 μl kg-1 h-1) coincided with the respiratory climacteric at 25°C storage, corresponding with the peaks in TSS, sugars, ascorbic acid and acidity.

1-Methylcyclopropene, a novel gaseous inhibitor of ethylene action, improves the life of fruits, cut flowers and potted plants

Article

Sep 1995

Changes in the physico-chemical and biochemical compositions of custard apple (Annona squamosa L.) fruits during growth, development and ripening

Article

Jan 1995

Fruits of annona (Annona squamosa L.) cvs. Barbadose Seedling and Washington-97 were analyzed at 15 d intervals after flowering to harvest maturity and at ripe stage. Fruits took 120 ± 5 d to reach harvest maturity and then another of 2–5 d to the ripe stage. Fruits exhibited a double sigmoid growth curve and a climacteric respiration. Physical characters recorded were fruit weight, size, density, T.S.S., percentage of edible pulp, peel, seed and central stalk and biochemical constituents like dry matter, alcohol, insoluble solids, total and individual sugars, total acids, citric acid, total soluble amino acids, total tannins, vitamins A and C, chlorophylls and minerals (P, K, Fe, Na, Ca, Mg). Sugar/acid ratio and the appearance of a yellow colour in the edible pulp may be considered as acceptable harvest criteria.

1-Methylcyclopropene Inhibits Apple Ripening

Article

Nov 1999
J AM SOC HORTIC SCI

An ethylene action inhibitor, MCP, was applied to preclimacteric and climacteric apple [Malus sylvestris L. (Mill.) var. domestica Borkh. Mansf.] fruit. Experiments were conducted in North Carolina and Washington State utilizing the following cultivars: Fuji, Gala, Ginger Gold, Jonagold, and Delicious. MCP inhibited loss of fruit firmness and titratable acidity when fruit were held in storage at 0 °C up to 6 months and when fruit were held at 20 to 24 °C for up to 60 days. For all cultivars except 'Fuji', differences in firmness between treated and nontreated fruit exceeded 10 N after 6 months storage. These beneficial effects were seen in both preclimacteric and climacteric fruit. Ethylene production and respiration were reduced substantially by MCP treatment. MCP-treated fruit had soluble solids equal to or greater than those in nontreated fruit. Storage and shelf life were extended for all cultivars tested. Chemical name used: 1-methylcyclopropene (MCP).

Extension of the shelf life of banana fruit by 1-methylcyclopropene in combination with polyethylene bags

Article

Jan 1999
POSTHARVEST BIOL TEC

Application of 1-MCP and propylene to identify ethylene-dependent ripening processes in mature banana fruit

Article

Sep 1998
POSTHARVEST BIOL TEC

Mature green bananas (Musa sp., AAA group, Cavendish subgroup, cultivar `Williams') were treated with 1-methylcyclopropene (1-MCP) at a preclimacteric stage and at intervals of 6, 12 and 24 h after propylene treatment (HAPT) to initiate ripening. The fruit were then allowed to ripen in air or propylene. Ethylene production, respiration rates, peel colour and total volatiles production were monitored during ripening. 1-MCP significantly delayed the onset and affected the rate and magnitude of several physiological responses. Application of 1-MCP at a preclimacteric stage or 6 and 12 HAPT delayed onset of the ethylene and respiratory climacterics, peel degreening and total volatiles production. Application of 1-MCP 24 HAPT after autocatalytic ethylene had commenced did not inhibit development of the ethylene and respiratory climacterics, but delayed colour development and total volatiles production. In all cases, when 1-MCP treated fruit did produce ethylene, rates of production were significantly enhanced, whilst rates of respiration were always lower. Onset of total volatiles production was delayed and the rates were lower in all 1-MCP treated fruit. Degreening of the peel was significantly delayed and disrupted by 1-MCP. The results show that these ripening related processes, once engaged with autocatalytic ethylene production, become partially independent of further ethylene action. Some possible reasons for the failure of 1-MCP treated fruit to ripen normally are discussed.

Inhibitory effect of diazocyclopentadiene on the development of superficial scald in Granny Smith apple

Article

Nov 1998

In this work, diazocyclopentadiene (DACP), an ethylene action inhibitor was used to test if ethylene is involved in the development of superficial scald of apple. Apples (Malus domestica Borkh., c.v. Granny Smith) were pre-stored at 0C for a month before DACP treatment. After treatment, fruit were stored at 0C for a further 17 weeks before being transferred to room temperature for a week. The incidence of superficial scald, contents of -farnesene and conjugated triene in fruit skin were analysed. Ethylene production, respiration rate, flesh firmness and soluble solids content of fruit were determined. Results indicated that superficial scald is related to chilling injury. DACP delayed ripening, and dramatically inhibited the development of superficial scald in Granny Smith apple by lowering -farnesene and conjugated triene contents. Ethylene might promote -farnesene synthesis presumably by binding to the ethylene receptor(s).

Shelf life of custard apple treated with 1-methylciclopropene - An antagonist to the ethylene action

Abstract

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