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2014 (Vol. 6, Issue: 2)
Article Information:

Effectiveness of 1-Methylcyclopropene (1-MCP) Combination with Nisin-EDTA Treatment of Fresh-cut Kiwifruit for Prevention

Xiang Li
Corresponding Author:  Xiang Li 

Key words:  1-MCP, fresh-cut, kiwifruit, nisin-EDTA, quality, ,
Vol. 6 , (2): 248-253
Submitted Accepted Published
October 09, 2013 November 11, 2013 February 10, 2014

A comprehensive study was made to determine the effects of 1-MCP (1 &muL L-1) pretreated combined with Nisin-EDTA (0.02 M) on fresh-cut kiwifruit slices. Physico-chemical attributes of kiwifruit slices were evaluated every 3 days during storage. The fresh-cut kiwifruits pre-treated with 1-MCP, Nisin-EDTA coating and their combination showed better preservation quality and compared with the control slices during the entire storage period. 1-MCP showed an ability to relieve the pulp softening extent and inhibit total chlorophyll content decrease. Lower Polyphenol Oxidase (PPO) and higher ascorbic acid were observed in Nisin-EDTA treated samples which also showed a less total bacteria count compared with the control in the end storage. Moreover, the combination of 1-MCP and Nisin-EDTA was more effective than individual treatment on maintaining the quality of fresh-cut kiwifruit, which suggested that this may be a healthy alternative method for fresh-cut kiwifruit.
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  Cite this Reference:
Xiang Li, 2014. Effectiveness of 1-Methylcyclopropene (1-MCP) Combination with Nisin-EDTA Treatment of Fresh-cut Kiwifruit for Prevention.  Advance Journal of Food Science and Technology, 6(2): 248-253.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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