Differences in 1-methylcyclopropene sorption dynamics in fresh-cut apple, avocado and tomato fruits

被引：3
作者：
Dong, Xiaoqing [1 ,2 ,3 ]
Rao, Jingping [3 ]
Zhu, Shouliang [4 ]
Huber, Donald J. [2 ]
机构：
[1] Guizhou Univ, Guizhou Engn Res Ctr Fruit Crops, Coll Agr, Guiyang 550025, Guizhou, Peoples R China
[2] Univ Florida, IFAS, Dept Hort Sci, POB 110690, Gainesville, FL 32611 USA
[3] Northwest A&F Univ, Coll Hort, Yangling 712100, Shaanxi, Peoples R China
[4] Guizhou Fruit & Vegetable Workstn, Guiyang 550025, Guizhou, Peoples R China
来源：
FOOD CHEMISTRY | 2019年 / 271卷
关键词：
Apple; avocado; tomato; Fresh cut; Fruit; 1-Methylcyclopropene; 1-MCP;
D O I：
10.1016/j.foodchem.2018.07.208
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Fresh-cut (FC) apple, avocado and tomato fruits were examined to determine if sorption dynamics previously reported for FC apple were of general occurrence for other fruits. Fresh-cut apple consumed headspace 1-MCP at high rates, fully depleting 1-MCP in 1.5 h. FC apple pretreated with ascorbate showed 80% reduction in sorption rate. Fresh-cut avocado showed moderate sorption, depleting 95% of system 1-MCP over 6 h. FC avocado was unaffected by ascorbate. FC tomato showed negligible sorption of 1-MCP. Sorption by FC apple and avocado was differentially affected by heat. High-temperature pretreatment of FC apple and avocado resulted in 80% and 20% reductions in 1-MCP sorption rates, respectively. The data indicate that 1-MCP sorption differs significantly between FC tissues of different fruits, likely reflecting differences in thermo-tolerant, physical-sorption processes versus oxidative metabolism. Possible drawbacks in the use of 1-MCP as a post-processing treatment for FC fruits are discussed.
引用
收藏
页码：466 / 468
页数：3
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