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|Scopus||Web of Science®||Altmetric|
|Title:||The effects of 1-methylcyclopropene on the shelf life of minimally processed leafy asian vegetables|
|Citation:||Postharvest Biology and Technology, 2003; 27(2):157-161|
|Publisher:||Elsevier Science BV|
|A. J. Able, L. S. Wong, A. Prasad and T. J. O'Hare|
|Abstract:||Florets of broccoli (Brassica oleracea var. italica L.) and the youngest fully expanded leaf detached from pak choy (Brassica rapa var. chinensis) were treated with 1-methylcyclopropene (1-MCP) overnight (16 h) and then stored at supermarket retail temperature (10 °C). A concentration of 12 μl l−1 was considered optimal for both pak choy leaves and broccoli florets. 1-MCP increased shelf life of broccoli florets by just greater than 20% but had little effect on pak choy shelf life (increases between 10 and 20%) in the absence of exogenously applied ethylene. Multiple applications had no further impact while 1-MCP needed to be applied as soon as possible after harvest to have maximal effect. If 1-MCP treatment was applied overnight at 20 °C prior to storage at 10 °C, its effect was slightly increased. However, 1-MCP did protect broccoli and pak choy from the effects of exogenously applied ethylene (0.1 or 1 μl l−1) suggesting it may be useful during retail or storage with ethylene-producing commodities. Differences between the efficacies of 1-MCP on florets compared with leaves are discussed.|
|Keywords:||Ethylene; Pak choy; Broccoli; Leafy vegetable; 1-Methylcyclopropene; Storage|
|Appears in Collections:||Agriculture, Food and Wine publications|
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