Evaluation of the 1-MCP microbubbles treatment for shelf-life extension for melons
評估1-MCP保鮮處理甜瓜保質期延長研究
Lien Phuong Le Nguyena,b, Tamás Zsomc, Mai Sao Damb, László Baranyaid,?, Géza Hitkac
a Szent István University, Department of Refrigeration and Livestock Product Technology, Budapest, Hungary
b Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh, Viet Nam
c Szent István University, Department of Postharvest Science and Sensory Evaluation, Budapest, Hungary
d Szent István University, Department of Physics and Control, Budapest, Hungary
Keywords:1-MCP Microbubbles Muskmelon Shelf-life ICA56
A B S T R A C T
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.
本研究旨在探討1-甲基環丙烯微泡(1-MCP-MB)對延長甜瓜采后壽命的作用。各種網狀的。將收獲的甜瓜浸入1-mcp-MB中，在16°C下浸泡10、20和30分鐘，濃度為650 nl l-1。對照組在10°C下暴露于650 nl l−1氣態1-mcp中24 h。未處理對照組在10°C下保存24 h。水果在20°C下保存9 d。與未處理水果相比，MB和氣態1-mcp應用均延遲了瓜類的成熟。用1-mcp-mb處理20和30分鐘后，甜瓜的乙烯和二氧化碳生成量降低，軟化速度減慢，與氣體應用相似。1-mcp-mb為延緩甜瓜和其他品種的成熟和保持甜瓜的綜合品質提供了一種有希望的方法。
