Journal of Food Technology

Year: 2010
Volume: 8
Issue: 3
Page No. 106 - 111

Effect of 1-Methylcyclopropene Released from 3-Chloro-2-Methylpropene and Lithium Diisopropylamide on Quality of Harvested Mango Fruit

Authors : Ting Liu, Haiyan Zhang, Guoxiang Jiang, Fuwang Wu, Zhengjiang Qian, Hongxia Qu and Yueming Jiang

Abstract: A simple way to generate active 1-methylcyclopropene (1-MCP) was developed by reaction of 3-Chloro-2-methylpropene (CMP) and Lithium Diisopropylamide (LDA) in the presence of water and the effects of the resultant 1-MCP gas on fruit quality, pericarp chlorophyll fluorescence and contents of ethanol and acetaldehyde in the pulp was investigated at a 3 day interval following subsequent storage for 12 days at 25°C. Retarded yellowing of fruit pericarp but increased disease incidence was observed in the CMP and LDA treated fruit. Furthermore, decrease in fruit firmness was delayed by 3 days in the CMP and LDA treated fruit. Compared to the untreated control, Titrable Acidity (TA) content in the pulp of CMP and LDA treated fruit decreased faster throughout the whole storage period while Total Soluble Solids (TSS) was lower within the first storage of 9 days but higher in the later storage and TSS/TA ratio increased suddenly at the end of storage. Apparently higher potential and actual quantum yield of photosystem II (Fv/Fm and Yield) was tested in the CMP and LDA treated fruit. Promoted ethanol and acetaldehyde production were observed during most of the storage time while lower acetaldehyde level were tested by the end of the storage in the CMP and LDA treated fruit than the control fruit. These results indicated that application of combined CMP and LDA was a simple and feasible way and has great potential to delay ripening of Zihua mango.

How to cite this article:

Ting Liu, Haiyan Zhang, Guoxiang Jiang, Fuwang Wu, Zhengjiang Qian, Hongxia Qu and Yueming Jiang, 2010. Effect of 1-Methylcyclopropene Released from 3-Chloro-2-Methylpropene and Lithium Diisopropylamide on Quality of Harvested Mango Fruit. Journal of Food Technology, 8: 106-111.

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