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Physiological properties of fresh‐cut watermelon ( Citrullus lanatus ) in response to 1‐methylcyclopropene and post‐processing calcium application
Author(s) -
Mao Linchun,
Jeong Jiwon,
Que Fei,
Huber Donald J
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2297
Subject(s) - citrullus lanatus , 1 methylcyclopropene , calcium , chemistry , titratable acid , ethylene , respiration , horticulture , food science , cold storage , respiration rate , ripening , botany , biochemistry , biology , organic chemistry , catalysis
Seedless watermelon ( Citrullus lanatus Thunb. Mansfeld, cv. Millionaire) fruit were exposed to 10 µL L −1 1‐methylcyclopropene (1‐MCP) or air for 18 h. Afterward, the fruit were processed into placental‐tissue pieces, treated with calcium dips (20 g kg −1 CaCl 2 ) or deionized water, and stored in vented containers for 7 days at 10 °C. At intervals during storage, fresh‐cut placental tissue was monitored for respiration, ethylene production, firmness, electrolyte leakage, total soluble solids, titratable acidity and microbial growth. Ethylene production was below detection in fresh‐cut placental tissue, consistent with the low ethylene production in intact watermelon fruit. Respiration rates were significantly enhanced in response to tissue processing, and continued to increase throughout the 7 days of storage. Tissue derived from 1‐MCP‐treated fruit showed enhanced 1‐aminocyclopropane‐1‐carboxylate synthase (ACS, EC 4.4.1.14) activity, suppressed respiratory rates and undetectable levels of 1‐aminocyclopropane‐1‐carboxylate oxidase (ACO) activity during storage. Post‐processing calcium dips (CaCl 2 ) had little influence on ACS activity relative to tissue not receiving calcium, but significantly enhanced ACO activity and maintained firmness of fresh‐cut tissue throughout storage. The data collectively support the conclusion that 1‐methylcyclopropene treatment of intact watermelon fruit is alone unlikely to benefit the storage duration of fresh‐cut watermelon. Copyright © 2005 Society of Chemical Industry