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EFFECT OF 1-METHYLCYCLOPROPENE ON AROMA COMPOUNDS IN “BIG TOP” NECTARINES AFTER SHELF LIFE
Authors: RIZZOLO, ANNA; ZERBINI, PAOLA ECCHER; GRASSI, MAURIZIO; CAMBIAGHI, PAOLA; BIANCHI, GIULIA
Source: Journal of Food Quality, Volume 29, Number 2, April 2006 , pp. 184-202(19)
Publisher: Wiley-Blackwell
Abstract:
“Big Top” nectarines picked at two dates (Pick 1 and Pick 2) and treated at harvest with 0 (control), 0.25, 0.5 and 1.0 µL/L 1-methylcyclopropene (1-MCP) when fruit ripening had already started were kept at 20 C until control fruit softened. Ethylene production was lowered by 0.25 and 1.0 µL/L doses in Pick 1 fruits and by all the doses in Pick 2 fruits. Fruit softening was delayed, but at the end of shelf life, treated fruits were as soft as the controls. Total volatile production was lowered by 0.25 and 1.0 µL/L doses in Pick 2 fruits. 1-MCP influenced the aroma composition at the end of shelf life, yet it was not always dose dependent. Consequently, 1-MCP changed fruit odor pattern by influencing the distribution of lactone odor units, the major odor contributors, reducing the “overmature” note and enhancing the “fresh” note.Document Type: Research article
DOI: http://dx.doi.org/10.1111/j.1745-4557.2006.00066.x
Publication date: 2006-04-01
- In this: publication
- By this: publisher
- In this Subject: Agriculture/Food Sciences , Nutrition & Food
- By this author: RIZZOLO, ANNA ; ZERBINI, PAOLA ECCHER ; GRASSI, MAURIZIO ; CAMBIAGHI, PAOLA ; BIANCHI, GIULIA
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