Journal of Food and Nutrition Sciences

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Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits

Received: 08 October 2014    Accepted: 30 October 2014    Published: 30 January 2015
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Abstract

‘Mutiara’ guava fruit is one of two leading guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration shorten its shelf-life due to high transpiration and respiration rates. Eventhough 2.5% chitosan was proven to lengthen its shelf-life, the effect of ethylene trapped under chitosan coating needs to be blocked in order to increase its coating affectivity. This research was aimed at studying the effects of 1-methylchyclopropane (1-MCP) and its combination with 2.5% chitosan on fruit shelf-life and qualities of ‘Mutiara’ guava. This work was conducted during September-October 2013. A randomized complete block design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that 1-MCP as a sole application did not significantly influence fruit shelf-life and qualities through fruit firmness, weight loss, soluble solid, and acidity compared to treatments of control and chitosan alone, but it showed more profound effects in increasing shelf-life and maintaining ‘Mutiara’ guava fruit qualities when it was applied in a combination with 2.5% chitosan coating.

DOI 10.11648/j.jfns.s.2015030102.38
Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2, February 2015)

This article belongs to the Special Issue Food Processing and Food Quality

Page(s) 148-151
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Guava, Coating, 1-MCP, Chitosan, Quality

References
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[2] Basseto, E., Jacomino. A.P., Pinheiro, A.L., & Kluge, R.A. (2005). Delay of ripening of ‘Pedro Sato’ guava with 1-methylcyclopropene. Postharvest Biology and Technology, 35, 303–308.
[3] Blankenship, S. M., & Dole, J. M. (2003). 1-Methylcyclopropene: a review. Postharvest Biology and Technology, 28, 1-25.
[4] Cantin, C. M., Holcroft, D., & Crisosto, C. H. (2011). Postharvest application of 1-methylcyclopropene (1-MCP) extends shelf life of kiwifruit. Actahort., 913, 621-626.
[5] Fan, X., & Mattheis, J. P. (2000). Reduction of ethylene-induced physiological disorders of carrots and iceberg lettuce by 1-methylcyclopropene. HortScience, 35(7), 1312–1314.
[6] Forney, C. F., Song, J., Fan, L., Hildebrand, P. D., & Jordan, M. A. (2003). Ozone and 1-methycyclopropene alter the postharvest quality of broccoli. J. Amer. Soc. Hort. Sci., 128(3), 403-408.
[7] Greene, D.W., & Schupp, J.R. (2004). Effects of amoniethoxyvinylglycine (AVG) on preharvest fruit drop, fruit quality, and maturation of ‘McIntosh’ apples. HortScience, 39(5), 1036-1041.
[8] Guo, Q., Cheng, L., Wang, J., Che, F., Zhang, P., & Wu, B. (2011). Quality characteristics of fresh-cut ‘Hami’ melon treated with 1-methylcyclopropene. African J. Biotech., 10(79), 18200-18209.
[9] Jeong, J., Huber, D.J., & Sargent, S.A. (2002). Influence of 1-methylcyclopropene (1-MCP) on ripening and cell-wall matrix polysaccharides of avocado (Persea americana) fruit. Postharvest Biology and Technology, 25, 241-256.
[10] Kongsuwan, A., Setha, S., Fuggate, P., & Naradisorn, M. (2012). Effect of 1-methylcyclopropene (1-MCP) on the postharvest senescence of ‘Dallus’ rose during storage and its antioxidant system. 1st Mae Fah Luang Univ. Int. Conf. Pp: 1-7.
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[12] Moretti, C.L., Araujo, A.L., Marouelli, W.A., & Silva, W.L.C. (2002). 1-methylcyclopropene delays tomato fruit ripening. Horticultura Brasileira, 20(4), 659-663.
[13] Phebe, D., & Ong, P. T. (2010). Extending ‘Kampuchea’ guava shelf-life at 27 ºC using 1-methylcyclopropene. International Food Research Journal, 17, 63-69.
[14] Porat, R., Weiss, B., Zipori, I., & Dag, A. (2009). Postharvest longevity and responsiveness of guava varieties with distinctive climateric behaviors to 1-methylcyclopropene. HortTechnology, 19(3), 580-585.
[15] Raffeiner, B., Serek, M., & Winkelmann, T. (2009). 1-Methylcyclopropene inhibits ethylene effects in cut inflorescences and potted of Oncidium and Odontoglossum orchid species. Europ. J. Hort. Sci., 74(1), 10-15.
[16] Singh, S.P., & Pal, R.K. (2008). Response of climacteric-type guava (Psidium guajava L.) to postharvest treatment with 1-MCP. Postharvest Biology and Technology, 47(3), 307-314.
[17] Suprayatmi, M., Hariyadi, P., Hasbullah, R., Andarwulan, N., & Kusbiantoro, B. (2005). Applications of 1-methylcyclopropene (1-MCP) and ethylene to control ‘Ambon’ banana ripening under room temperature. Proceeding of the National Seminar on Postharvest Innovative Technology to Develope Agricultural-based Industry. Faculty of Agriculture Technology, Bogor Agricultural Institute, Bogor, Indonesia 7─8th September 2005. Pp. 253─263. (In Indonesian with English Abstract).
[18] Watkins, C.B., & Nock, J.F. (2005). Effect of delays between harvest and 1-methylcyclopropane treatment, and temperature during treatment, on ripening of air-stored and controlled-atmosphere-stored apples. HortScience, 40(7), 2096-2101.
[19] Widodo, S.E. & Shiraishi, S. (1996). An initial evaluation on acid citrus hybrids related to ‘Lisbon’ lemon. Proceedings: International Conference on Tropical Fruits. Vol. I. Kuala Lumpur. Malaysia. 23 –26 July 1996. Pp. 171-176.
[20] Widodo, S.E. & Zulferiyenni. (2008). Chitosan application on the modified athmospheric packaging of lanzone. The National Seminar of Food 2008: Increasing Food Security Toward Global Markets. A Collaboration of The Indonesian Food Technology Association and the Department of Food and Agricultural Product Technology, Gadjahmada University, Yogyakarta, 17th January 2008. Pp. TP278—TP287. (In Indonesian with English Abstract).
[21] Widodo, S.E., Shiraishi, M., & Shiraishi, S. (1996). Stable, convenient-working extractants for the determination of L-ascorbic acid in citrus extracts. J. Fac. Agr. Kyushu Univ., 41(1&2), 35-38.
[22] Widodo, S.E., Zulferiyenni, & Novaliana, D. (2010). Effects of chitosan on the fruit qualities and shelf-life of ‘Muli’ and ‘Cavendish’ bananas. In Proc. 3rd National Seminar on Science and Technology, 18-19 October 2010, University of Lampung. Lampung, Indonesia. (In Indonesian with English Abstract).
[23] Widodo, S.E., Zulferiyenni, & Arista, R. (2013). Coating effect of chitosan and plastic wrapping on the shelf life and qualities of guava cv. ‘Mutiara’ and ‘Crystal’. J.ISSAAS, 19(1), 1-7.
[24] Yildiz, K., Ozturk, B., & Ozkan, Y. (2012). Effects of aminoethoxyvinylglycine (AVG) on preharvest fruit drop, fruit maturity, and quality of ‘Red Chief’ apple. Scientia Horticulturae, 144, 121-124.
[25] Zulferiyenni & Widodo, S.E. (2010a). Technology of passive packaging for chitosan-coated ’Mutiara’ guava and ’Muli’ banana. Proceeding International Seminar on Horticulture to Support Food Security, Bandar Lampung, Indonesia, 22—23rd June 2010. Pp. B36—B43.
[26] Zulferiyenni & Widodo, S.E. (2010b). Active packaging technologies for chitosan-coated ’Mutiara’ guava and ’Muli’ banana. Proceeding of the National Seminar on Agroindustrial Applied Technology 2010, Bandar Lampung, Indonesia 5-6th April 2010. Pp. 645—653. (In Indonesian with English Abstract).
Author Information
  • Agroindustrial Laboratory, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

  • Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

  • Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

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    Zulferiyenni, Soesiladi Esti Widodo, Yulinda Simatupang. (2015). Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits. Journal of Food and Nutrition Sciences, 3(1-2), 148-151. https://doi.org/10.11648/j.jfns.s.2015030102.38

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    ACS Style

    Zulferiyenni; Soesiladi Esti Widodo; Yulinda Simatupang. Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits. J. Food Nutr. Sci. 2015, 3(1-2), 148-151. doi: 10.11648/j.jfns.s.2015030102.38

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    AMA Style

    Zulferiyenni, Soesiladi Esti Widodo, Yulinda Simatupang. Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits. J Food Nutr Sci. 2015;3(1-2):148-151. doi: 10.11648/j.jfns.s.2015030102.38

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  • @article{10.11648/j.jfns.s.2015030102.38,
      author = {Zulferiyenni and Soesiladi Esti Widodo and Yulinda Simatupang},
      title = {Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {148-151},
      doi = {10.11648/j.jfns.s.2015030102.38},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.38},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.s.2015030102.38},
      abstract = {‘Mutiara’ guava fruit is one of two leading guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration shorten its shelf-life due to high transpiration and respiration rates. Eventhough 2.5% chitosan was proven to lengthen its shelf-life, the effect of ethylene trapped under chitosan coating needs to be blocked in order to increase its coating affectivity. This research was aimed at studying the effects of 1-methylchyclopropane (1-MCP) and its combination with 2.5% chitosan on fruit shelf-life and qualities of ‘Mutiara’ guava. This work was conducted during September-October 2013. A randomized complete block design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that 1-MCP as a sole application did not significantly influence fruit shelf-life and qualities through fruit firmness, weight loss, soluble solid, and acidity compared to treatments of control and chitosan alone, but it showed more profound effects in increasing shelf-life and maintaining ‘Mutiara’ guava fruit qualities when it was applied in a combination with 2.5% chitosan coating.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits
    AU  - Zulferiyenni
    AU  - Soesiladi Esti Widodo
    AU  - Yulinda Simatupang
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    DO  - 10.11648/j.jfns.s.2015030102.38
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    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    EP  - 151
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.38
    AB  - ‘Mutiara’ guava fruit is one of two leading guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration shorten its shelf-life due to high transpiration and respiration rates. Eventhough 2.5% chitosan was proven to lengthen its shelf-life, the effect of ethylene trapped under chitosan coating needs to be blocked in order to increase its coating affectivity. This research was aimed at studying the effects of 1-methylchyclopropane (1-MCP) and its combination with 2.5% chitosan on fruit shelf-life and qualities of ‘Mutiara’ guava. This work was conducted during September-October 2013. A randomized complete block design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that 1-MCP as a sole application did not significantly influence fruit shelf-life and qualities through fruit firmness, weight loss, soluble solid, and acidity compared to treatments of control and chitosan alone, but it showed more profound effects in increasing shelf-life and maintaining ‘Mutiara’ guava fruit qualities when it was applied in a combination with 2.5% chitosan coating.
    VL  - 3
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    ER  - 

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