<abstract xmlns="http://www.w3.org/1999/xhtml">The study was conducted to assess the effect of 1-methylcyclopropene (1-MCP) treatment on the storage ability of fresh-cut pepper fruit. The cut fruit of pepper ‘Yecla F1’ were treated immediately after cutting and ‘Roberta F1’ before cutting. The 1-MCP at the concentrations of 1.0 μl·dm−3, 3.0 μl·dm−3, and 5.0 μl·dm−3 was applied to gas-tight containers with fruit for 20 hours at 20 °C. Peppers were stored at two temperatures: 0 °C and 5 °C, for up to 8 days. The treatment applied immediately after cutting slowed down the softening of pepper a little when fruit was stored at 0 °C, as well as during subsequent shelf life. The treatment applied before cutting did not reduce the softening, discoloration as well as rotting of pepper strips in cold conditions and shelf life. The sensory evaluation showed that 1-MCP treatment, applied before or after cutting, did not improve the quality of fresh-cut pepper during short term storage. The ethylene concentration after 4 days of cold storage was higher inside the bags with treated fresh-cut pepper, as compared to the bags with untreated samples. These results can give important direction for pepper fruit storage.</abstract>

The study was conducted to assess the effect of 1-methylcyclopropene (1-MCP) treatment on the storage ability of fresh-cut pepper fruit. The cut fruit of pepper ‘Yecla F1’ were treated immediately after cutting and ‘Roberta F1’ before cutting. The 1-MCP at the concentrations of 1.0 μl·dm−3, 3.0 μl·dm−3, and 5.0 μl·dm−3 was applied to gas-tight containers with fruit for 20 hours at 20 °C. Peppers were stored at two temperatures: 0 °C and 5 °C, for up to 8 days. The treatment applied immediately after cutting slowed down the softening of pepper a little when fruit was stored at 0 °C, as well as during subsequent shelf life. The treatment applied before cutting did not reduce the softening, discoloration as well as rotting of pepper strips in cold conditions and shelf life. The sensory evaluation showed that 1-MCP treatment, applied before or after cutting, did not improve the quality of fresh-cut pepper during short term storage. The ethylene concentration after 4 days of cold storage was higher inside the bags with treated fresh-cut pepper, as compared to the bags with untreated samples. These results can give important direction for pepper fruit storage.

Quality and Storage Ability of Fresh-Cut Pepper Treated by 1-Methylcyclopropene

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Quality and Storage Ability of Fresh-Cut Pepper Treated by 1-Methylcyclopropene"}

The study was conducted to assess the effect of 1-methylcyclopropene (1-MCP) treatment on the storage ability of fresh-cut pepper fruit. The cut fruit of...

Quality and Storage Ability of Fresh-Cut Pepper Treated by 1-Methylcyclopropene

Data publikacji: 30 cze 2020

Zakres stron: 101 - 110

Otrzymano: 01 sty 2020

Przyjęty: 01 kwi 2020

DOI: https://doi.org/10.2478/johr-2020-0007

Słowa kluczowe
fresh-cut pepper, 1-MCP treatment, storage ability

© 2020 Maria Grzegorzewska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Quality and Storage Ability of Fresh-Cut Pepper Treated by 1-Methylcyclopropene

Data publikacji: 30 cze 2020

Zakres stron: 101 - 110

Otrzymano: 01 sty 2020

Przyjęty: 01 kwi 2020

DOI: https://doi.org/10.2478/johr-2020-0007

Słowa kluczowefresh-cut pepper, 1-MCP treatment, storage ability

© 2020 Maria Grzegorzewska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
fresh-cut pepper, 1-MCP treatment, storage ability