Abstract

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.

Keywords:

1-MCP, fresh-cut, kiwifruit, nisin-EDTA, quality,

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