
%0 Journal Article
%A Budu, A. S. 
%A Joyce, D. C. 
%T Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit
%J Australian Journal of Experimental Agriculture
%D 2003/03/07
%V 43
%N 2
%P 177-184
%K Ananas comosus, ascorbic acid, browning, fruit quality, 1-MCP, minimal processing.
%R https://doi.org/10.1071/EA02029
%U https://www.publish.csiro.au/paper/EA02029 
%X Rapid deterioration is a problem with minimally processed pineapple fruit. Effects of 1-methylcyclopropene treatment with or without ascorbic acid treatment on respiration rate, browning and other quality parameters were investigated for minimally processed fruit stored at 4.5&#176;C for 12 days in air. 1-methylcyclopropene treatment reduced respiration rate and browning, and maintained more acceptable visual quality in pineapple fruit slices. 1-methylcyclopropene-treated pineapple fruit slices reached an unacceptable visual quality level after day 8. In contrast, untreated slices were unacceptable after 4 days storage. Respiration rate was reduced from about 5.8 mL CO2/kg.h in control fruit to about 4.8&#8211;5.0 mL CO2/kg.h in 1-methylcyclopropene-treated fruit at 12 days. Lightness of control pineapple slices reduced from L* 77 to 65 over 12 days, while 1-methylcyclopropene-treated fruits remained at about L* 72. 1-methylcyclopropene treatment increased electrolyte leakage from pineapple slices. Apart from further suppression of respiration rate, there was no benefit of using 1-methylcyclopropene at above 1.0 &#956;L/L. 1-methylcyclopropene treatment reduced ascorbic acid loss from 44% for untreated fruit to 29% for 1-methylcyclopropene-treated fruit at the end of the 12-day storage. An additive effect of 1-methylcyclopropene treatment was recorded for pineapple fruit slices dipped in 2% (w/v) ascorbic acid solution for 3 min. Ascorbic acid treatment resulted in reduced browning, electrolyte leakage and fruit softening. Therefore, 1-methylcyclopropene treatment helps maintain the quality of minimally processed pineapple fruit at least partially by reducing the hydrolysis of endogenous ascorbic acid. 
