Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/76008
Title: Effect of 1-methylcyclopropene on the quality of fresh-cut apple slices
Authors: Perera, C.O. 
Balchin, L.
Baldwin, E.
Stanley, R.
Tian, M.
Keywords: Braeburn apple
Ethylene
Firmness
Malic acid
Pacific Rose apple
Respiration
Solids
Issue Date: Aug-2003
Source: Perera, C.O.,Balchin, L.,Baldwin, E.,Stanley, R.,Tian, M. (2003-08). Effect of 1-methylcyclopropene on the quality of fresh-cut apple slices. Journal of Food Science 68 (6) : 1910-1914. ScholarBank@NUS Repository.
Abstract: The objective of this project was to treat fresh-cut apple slices with the ethylene inhibitor 1-methylcyclopropene (1-MCP) to retard ethylene-induced deterioration and senescence and to prolong the shelf life of such products. Intact Braeburn and Pacific Rose apples were treated at different times with 1-MCP, cut, and stored at 0°C. Samples were analyzed initially and then weekly for ethylene, respiration, flesh firmness, tissue color, titratable acidity, and soluble solids content during 5 wk of storage. 1-MCP treatment was effective in reducing ethylene production, respiration, and loss of firmness and color of slices when applied to whole apples directly after harvest. Total sugar and acidity levels were not affected significantly.
Source Title: Journal of Food Science
URI: http://scholarbank.nus.edu.sg/handle/10635/76008
ISSN: 00221147
Appears in Collections:Staff Publications

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