1-MCP before and after processing of fresh-cut produce: from science evidence to technology transfer

Research on the use of 1-methylcyclopropene (1-MCP) for fruits and vegetables in fresh-cut processing streams has involved the application of 1-MCP using one of three approaches: 1) application to the whole fruit at or near harvest and before storage after which it is fresh-cut, 2) application of the whole fruit or vegetable immediately before it is fresh-cut, and 3) application immediately after fresh-cutting. Each of the three approaches has advantages and disadvantages. The current state of the research on the application of 1-MCP in fresh-cut processing streams of fruits and vegetables, as well as the advantages and disadvantages of each approach in the real world situation of the fresh-cut industry will be discussed. Research findings on the co-application of other treatments along with 1-MCP will also be explored, since the research in that area has probably shown the greatest overall benefit to fresh-cut fruit and vegetable quality and safety.