Effect of 1-MCP treatment and N₂O MAP on physiological and quality changes of fresh-cut pineapple

详细信息    查看全文

• 作者：Pietro Rocculi ; Emiliano Cocci ; Santina Romani ; Giampiero Sacchetti ; Marco Dalla Rosa
• 关键词：Pineapple ; Fresh-cut ; 1-MCP ; Modified atmosphere packaging ; N₂O ; Quality maintenance
• 刊名：Postharvest Biology and Technology
• 出版年：2009
• 出版时间：March 2009
• 年：2009
• 卷：51
• 期：3
• 页码：371-377
• 全文大小：391 K

文摘

The effects of both 1-MCP treatment of pineapples and packaging of their fresh-cut products with an alternative modified atmosphere (MA: 86.13 kPa N₂O, 10.13 kPa O₂ and 5.07 kPa CO₂) on physiological and quality changes of these minimally processed products were investigated. Fresh-cut fruit treated or not with 1-MCP were packed in Air or in MA and were stored at 4 °C for 10 d. The following parameters were monitored during storage: ripening index; O₂, CO₂ and C₂H₄ in the package headspace; firmness and colour. Microbial spoilage of MP pineapple samples was also investigated and a mathematical model based on the Zwietering modified Gompertz equation was used to obtain growth parameters of mesophilic bacteria, yeasts and moulds.

The results showed that 1-MCP treatment and MAP in a N₂O enriched atmosphere had a positive combined effect on the inhibition of respiration and ethylene production of fresh-cut pineapple and on its softening delay, confirming previous findings about 1-MCP and N₂O preservative effects on fresh-cut fruit quality. This combined effect was not extended to the ripening index and colour maintenance, as MAP at 86.13 kPa of N₂O did not add any benefit to that of the 1-MCP treatment. From a microbiological point of view, N₂O MAP extended the shelf-life of the products of 3–4 d by increasing the lag phase of microbial growth.