The Effect of 1-Methylcyclopropene on Postharvest Life of Sessile Joyweed (Alternanthera Sessilis)

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• 作者：R.P.S.S. Rajapakse^a ; C.K. Beneragama^b ; ^{chalindab@gmail.com" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Methylcyclopropene ; Alteranthera sessilis ; Postharvest life ; Chlorophyll content
• 刊名：Procedia Food Science
• 出版年：2016
• 出版时间：2016
• 年：2016
• 卷：6
• 期：Complete
• 页码：283-287
• 全文大小：268 K

文摘

Sessile Joyweed (Alteranthera sessilis) which is commonly known as Mukunuvenna in Sri Lanka, is the most widely produced and most popular of nine leafy vegetables cultivated and sold on a commercial scale in Sri Lanka. This is primarily consumed locally, while only a small quantity is exported. However, the shelf life of Mukunuvenna is as low about 3-4 days due to leaf yellowing and wilting. Consumers prefer green and turgid leafy vegetables and thus the loss is considerably high after wilting and yellowing. Ethylene is a critical problem in leaf senescence. Minute concentrations such as 1 μL/L ethylene can affect leaf yellowing significantly. Thus, an ethylene blocker, 1-Methylcyclopropene (1-MCP), which is now commonly being used in the fruit industry, can be considered as an effective solution for extending the postharvest life of A. sessilis. It is not toxic and environmentally friendly thus safe with edible produce. The present study was done, with the objective of investigating effects of 1-MCP on postharvest life and sensory qualities. Two experiments were conducted for several dosages (concentration × time) to investigate the shelf-life performances and processed A. sessilis samples were used to check sensory qualities such as taste, smell, texture and colour.

10">Samples treated with 1-MCP showed high levels of chlorophyll, lower yellowing and higher overall quality. Postharvest life of treated samples increased by 1 full-day (25% increase) under the room temperature. 1-MCP, 5 ppm for 8 hour duration showed promising results. However, the obtained results did not show a specific treatment combination as the best treatment and 1-MCP did not alter the sensory qualities of the processed product.