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Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants

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URI
http://hdl.handle.net/20.500.11939/4493
DOI
10.17660/ActaHortic.2015.1071.44
URL
https://www.actahort.org/books/1071/1071_44.htm
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Author
Sanchís, Elena; Ghidelli, Christian; Pérez-Gago, María B.; Mateos, Milagros
Date
2015
Cita bibliográfica
Sanchis, E., Ghidelli, C., Perez-Gago, M. B., Mateos, M. (2015). Effect of Postharvest 1-MCP Treatment on Shelf-Life of Fresh-Cut 'Rojo Brillante' Persimmons Dipped in Antioxidants. XI International Controlled and Modified Atmosphere Research Conference, 1071, 349-354.
Abstract
‘Rojo Brillante’ persimmon fruit has expanded greatly due to the application of technologies to remove astringency that improves commercialization and transport, maintaining a firm consistency. This allows its commercialization as a fresh-cut commodity; however, the shelf life of minimally processed persimmon is limited due to enzymatic browning and softening. The use of 1-MCP in postharvest is becoming a common technology to prolong the storage time and extend the campaign of persimmons. Thus, the aim of this work was to study the effect of processing on 1-MCP treated persimmon fruit stored at 1°C. Persimmon fruit were treated with 600 ppm of 1-MCP and stored at 1°C up to 60 days. Untreated fruit was also stored as control. Every 15 days, the astringency of the fruit was removed and cut in slices. Samples treated and untreated with 1-MCP were dipped in an antioxidant solution of 1% citric acid + 1% CaCl2 or water, as control. Persimmon slices were packed under normal atmosphere and stored at 5°C for 9 days. Color, firmness and visual quality were measured during storage. Initial L* values decreased with storage at 1°C. L* and a* values of fresh-cut persimmons decreased and increased, respectively, during storage at 5°C, indicating surface browning. Antioxidant application significantly reduced browning; whereas, 1-MCP had no effect on color of fresh-cut tissue. Fruit firmness decreased during storage at 1°C, but 1-MCP reduced firmness loss significantly. The application of 1-MCP at harvest allowed to process ‘Rojo Brillante’ persimmon after 45 days of storage at 1°C. The persimmon slices dipped in the antioxidant solution were evaluated above the limit of marketability after 9 days of storage at 5°C.
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