Open AccessEFFECT OF 1‐METHYLCYCLOPROPENE ON AROMA COMPOUNDS IN “BIG TOP” NECTARINES AFTER SHELF LIFE
Author(s) -
RIZZOLO ANNA,
ZERBINI PAOLA ECCHER,
GRASSI MAURIZIO,
CAMBIAGHI PAOLA,
BIANCHI GIULIA
Publication year - 2006
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2006.00066.x
Subject(s) - 1 methylcyclopropene , shelf life , odor , aroma , ripening , ethylene , chemistry , horticulture , softening , food science , biology , biochemistry , mathematics , catalysis , statistics , organic chemistry
“Big Top” nectarines picked at two dates (Pick 1 and Pick 2) and treated at harvest with 0 (control), 0.25, 0.5 and 1.0 µL/L 1‐methylcyclopropene (1‐MCP) when fruit ripening had already started were kept at 20 C until control fruit softened. Ethylene production was lowered by 0.25 and 1.0 µL/L doses in Pick 1 fruits and by all the doses in Pick 2 fruits. Fruit softening was delayed, but at the end of shelf life, treated fruits were as soft as the controls. Total volatile production was lowered by 0.25 and 1.0 µL/L doses in Pick 2 fruits. 1‐MCP influenced the aroma composition at the end of shelf life, yet it was not always dose dependent. Consequently, 1‐MCP changed fruit odor pattern by influencing the distribution of lactone odor units, the major odor contributors, reducing the “overmature” note and enhancing the “fresh” note.