The results showed that 1-MCP treatment and MAP in a N2 O 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 N2 O 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 N2 O did not add any benefit to that of the 1-MCP treatment. From a microbiological point of view, N2 O MAP extended the shelf-life of the products of 3–4 d by increasing the lag phase of microbial growth.
P. Rocculi, E. Cocci, S. Romani, G. Sacchetti, M. Dalla Rosa (2009). Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple. POSTHARVEST BIOLOGY AND TECHNOLOGY, 51, 371-377 [10.1016/j.postharvbio.2008.07.010].
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple
ROCCULI, PIETRO;COCCI, EMILIANO;ROMANI, SANTINA;DALLA ROSA, MARCO
2009
Abstract
The results showed that 1-MCP treatment and MAP in a N2 O 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 N2 O 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 N2 O did not add any benefit to that of the 1-MCP treatment. From a microbiological point of view, N2 O MAP extended the shelf-life of the products of 3–4 d by increasing the lag phase of microbial growth.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
