Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene

• Main Authors: Ding, Phebe, Ong, P. T.
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/16512/1/%287%29%20IFRJ-2010-63-69%20Phebe%20Malaysia.pdf; http://psasir.upm.edu.my/id/eprint/16512/; http://www.ifrj.upm.edu.my/17%20%2801%29%202010/%287%29%20IFRJ-2010-63-69%20Phebe%20Malaysia.pdf
• Institution: Universiti Putra Malaysia

'Kampuchea' guavas were treated with 300, 600 and 900 nL L-1 1-methylcyclopropene (1-MCP) for 0, 3 and 6 h, and stored at 27°C with 70% relative humidity. The C* values, soluble solids concentration, titratable acidity and pH of these fruits were not affected by both the 1-MCP concentrations and exposure duration while h° values and flesh firmness were affected by these treatments. The L* values, vitamin C content and weight loss were affected by the concentrations of 1-MCP, but not by the exposure duration. Less weight loss and disease incidence in fruit treated with 600 and 900 nL L-1 1-MCP. Fruit exposed to 6 h 1-MCP showed lowest disease incidence compared to other exposure duration in 5 days of storage. Treating Kampuchea guava fruit with 600 nL L-1 1-MCP and exposure duration of 6 h was able to retain fruit colour, flesh firmness and delayed disease development for 5 days.