Ubrani plodovi šljive sapodilo izloženi su inhibitoru djelovanja etena 1- metilciklopropenu (1-MCP), volumne koncentracije od 0, 40 ili 80 nL/L, tijekom 24 h pri 20 °C. Voće je zatim skladišteno na 20 °C i 85-95 % relativne vlažnosti, pa su zatim procijenjeni njegova kakvoća i karakteristike zrenja. Obrada 1-metilcikloproprenom odgodila je maksimalnu respiraciju, proizvodnju etena i poligalakturonaze za 6 dana. Također je odgodila smanjenje koncentracije vitamina C, titracijske kiselosti i udjela klorofila do kojeg dolazi zrenjem voća. U usporedbi s netretiranim voćem usporena je i promjena udjela čvrste tvari. Primjena 1-metilciklopropena djelotvorna je tehnologija inhibicije zrenja i očuvanja kakvoće ubrane šljive sapodilo.Sapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP) at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85−95 % relative humidity and later assessed for quality and ripening characteristics. 1-MCP treatments delayed the increases in the rates of respiration and ethylene production by 6 days. Treatments also delayed by 6 days the increase in polygalacturonase activity. Decreases in ascorbic acid, titratable acidity and chlorophyll content that are normally seen with ripening were delayed. Changes in the content of soluble solids were also slowed compared to untreated fruit. The application of 1-MCP was an effective technology for ripening inhibition and quality maintenance of harvested sapodilla fruit

Xia Wenshui

Yueming Jiang

Zhong Qiuping

Sapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP) at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85−95 % relative humidity and later assessed for quality and ripening characteristics. 1-MCP treatments delayed the increases in the rates of respiration and ethylene production by 6 days. Treatments also delayed by 6 days the increase in polygalacturonase activity. Decreases in ascorbic acid, titratable acidity and chlorophyll content that are normally seen with ripening were delayed. Changes in the content of soluble solids were also slowed compared to untreated fruit. The application of 1-MCP was an effective technology for ripening inhibition and quality maintenance of harvested sapodilla fruit

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Effects of 1-Methylcyclopropene Treatments on Ripening and Quality of Harvested Sapodilla Fruit

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FTB 44 (4) 535-539. Utjecaj obrade 1-metilciklopropenom na zrenje  i kakvoću ubrane šljive sapodilo   Sažetak  Ubrani plodovi šljive sapodilo izloženi su inhibitoru djelovanja etena 1-metilciklopropenu (1-MCP), volumne koncentracije od 0, 40 ili 80 nL/L, tijekom 24 h pri 20 °C. Voće je zatim skladišteno na 20 °C i 85-95 % relativne vlažnosti, pa su zatim procijenjeni njegova kakvoća i karakteristike zrenja. Obrada 1-metilcikloproprenom odgodila je maksimalnu respiraciju, proizvodnju etena i aktivnost poligalakturonaze za 6 dana. Također je odgodila smanjenje koncentracije vitamina C, titracijske kiselosti i udjela klorofila do kojeg dolazi zrenjem voća. U usporedbi s netretiranim voćem usporena je i promjena udjela čvrste tvari. Primjena 1-metilciklopropena djelotvorna je tehnologija inhibicije zrenja i očuvanja kakvoće ubrane šljive sapodilo. 

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ISSN 1330-9862 scientific note(FTB-1476)Effects of 1-Methylcyclopropene Treatments on Ripeningand Quality of Harvested Sapodilla FruitZhong Qiuping1,2, Xia Wenshui1 and Yueming Jiang3*1School of Food Science and Technology, Southern Yangtze University,214036 Wuxi Jiangsu Province, PR China2Food Department, South China University of Tropical Agriculture, 571737,Danzhou Hainan Province, PR China3South China Botanic Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, PR ChinaReceived: January 28, 2005Accepted: March 31, 2005SummarySapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene(1-MCP) at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85−95 %relative humidity and later assessed for quality and ripening characteristics. 1-MCP treat-ments delayed the increases in the rates of respiration and ethylene production by 6 days.Treatments also delayed by 6 days the increase in polygalacturonase activity. Decreases inascorbic acid, titratable acidity and chlorophyll content that are normally seen with ripen-ing were delayed. Changes in the content of soluble solids were also slowed compared tountreated fruit. The application of 1-MCP was an effective technology for ripening inhibi-tion and quality maintenance of harvested sapodilla fruit.Key words: 1-methylcyclopropene, sapodilla fruit, ripening, postharvest, qualityIntroductionSapodilla (Manilkara zapota L.) is a tropical fruit withunique taste and medical functions (1–3). In recent years,production of sapodilla fruit has increased greatly (4).As it ripens and decays rapidly within 7−9 days at am-bient temperature, the fruit is only intended for local mar-kets, due to the lack of effective postharvest technolo-gies (4). Thus, development of postharvest technologyrelated to quality maintenance is an essential issue formarket expansion of sapodilla fruit.1-methylcyclopropene (1-MCP) is an effective inhib-itor of ethylene action and binds irreversibly to ethylenereceptors (5). Under ambient temperature and normalpressure conditions, 1-MCP is a gas with the formula ofC4H6 with a molecular mass of 54. 1-MCP can delay rip-ening onset of fruits, such as avocado, banana, mango,nectarine, papaya, peach, plum and strawberry, and re-duce physiological disorders and quality loss (6–14).Application of 1-MCP can potentially extend shelf lifeand maintain quality of harvested fruits.To our knowledge, this is the first report on the useof 1-MCP for postharvest treatment of sapodilla fruit. Theobjective of this research was to evaluate the effects of1-MCP treatments on ripening inhibition and quality main-tenance of harvested sapodilla fruits.Materials and MethodsPlant materialsMature sapodilla (Manilkara zapota L. cv. Fupiguo)fruits at 90 % maturation with 15.4 % total soluble solids(TSS) were harvested in April 2004 from the XiuDa or-chard in Danzhou, Hainan Province, China. Sapodillafruit (140 kg) was transported to the postharvest labora-535Z. QUIPING et al.: 1-MCP Treatment of Sapodilla Fruit, Food Technol. Biotechnol. 44 (4) 535–539 (2006)*Corresponding author; Phone: ++86 20 37 252 525; Fax: ++86 20 37 252 831; E-mail: Ymjiang@scib.ac.cntory at South University of Tropical Agriculture in openboxes within 25 min. Fruits were selected for similar col-our, size, mass, good appearance and lack of defects.They were then randomly divided into lots of 45 fruitsfor various treatments.1-MCP treatments1-MCP was obtained from the Smart FreshTM, Rohmand Haas Co., Italy, with an active ingredient of 0.14 %.The fruits were placed in 20-litre glass jars, sealed andthen exposed to 1-MCP for 24 h at 0 (control), 40 or 80nL/L. 1-MCP concentration was calculated according tothe manufacturer’s instructions. After 1-MCP treatment,fruits were removed from the jars and kept at (20±1) °Cand 80−90 % relative humidity (RH) for assessments. Foreach treatment, three replications were used. The fruitswere sampled and analyzed for respiration, ethylene pro-duction rates, firmness, chlorophyll and ascorbic acid con-tent, TSS, titratable acidity (TA), and polygalacturonase(PG) activity. The 1-MCP-treated fruit were sampled af-ter 0, 3, 6, 9, 12, 15, 18, 21 and 24 days, and control fruitafter 0, 3, 6, 9, 12 and 15 days of storage, because thecontrol fruit was completely soft after 15 days of stor-age.Respiration and ethylene production ratesTen fruits were sealed for 2 h in a 2-litre glass con-tainer, and 1 mL of gas sample was withdrawn by a gas--tight hypodermic syringe and analyzed by a gaschromatograph (Shimadzu GC-9A, Kyoto, Japan). CO2was determined using a thermal conductivity detector(TCD) with a Poropak N column, whereas ethylene wasdetermined with a flame ionization detector (FID) andan OV17 capillary column. Respiration rate was expres-sed as mass of CO2 in mg/h/kg of fresh mass (FM),while ethylene production rate was expressed as nL/h/g FM.FirmnessFirmness was determined on intact fruit using a pe-netrometer (Model L1000S Lloyd, UK) with a 13-mmprobe. Six fruits per treatment were used and five pointsper fruit were selected to determine the firmness. Eachfirmness value was calculated from the average of fivedeterminations.ChlorophyllFruit peel tissue (0.5 g) was homogenized with ace-tone, and absorbance of the extract in a final volume of5 mL was recorded at 663 nm by using a spectropho-tometer (UV755B, Shanghai, China). The chlorophyllstandard sample was obtained from Sigma ChemicalCompany. Chlorophyll concentration was determined bythe method of Mir et al. (15) and expressed as mg/100 gFM.Polygalacturonase (PG) activityPG was extracted by the method of Pathak andSanwal (16) with a slight modification. All extractionswere performed at 4 °C. Pulp tissue (2 g) from six fruitswas homogenized in 30 mL of 0.2 M acetic acid buffer(pH=6.0). The homogenate was filtered through four lay-ers of cheesecloth and centrifuged for 20 min at 11 000 ×g (Beckman, Allegra 64R). The supernatant was then col-lected as a crude enzyme extract. PG activity was as-sayed by the method of Tan et al. (17), using a reactionmixture of 0.2 mL of 0.2 M acetic acid buffer (pH=4.6)containing 3 mg of polygalacturonic acid and 0.4 mL ofcrude enzyme, with a final volume of 1.0 mL. After themixture was incubated for 1 h at 37 °C, the reaction wasstopped by the addition of 1 mL of dinitrosalicylic acid,then kept for 5 min in boiling water bath, and finally di-luted with 8 mL of water. Absorbance at 540 nm was as-sayed by a spectrophotometer (UV755B, Shanghai, China)by measuring reducing sugars released from polygala-cturonic acid. PG activity was expressed as µmol gala-cturonic acid (GA)/h/g FM.TSS, TA and ascorbic acid contentsPulp tissue (30 g) from six fruits was homogenizedin a grinder and then centrifuged for 20 min at 14 000 ×g (Beckman, Allegra 64R). The supernatant phase wascollected for analyses of TSS, TA and ascorbic acid con-centrations. TSS was determined by using a digital re-fractometer (Chengdu, China), and TA, expressed aspercentage of citric acid, by titration with 0.1 M NaOH,while ascorbic acid was determined by 2,6-dichlorophe-nol indophenol titration.Data handlingIn all experiments, fruits were arranged in a com-pletely randomized design. Data were subjected to anal-ysis of variance (ANOVA). Least significant differenceswere calculated to compare data values at the 5 % sig-nificance level. Data were presented in figures as means± standard errors.Results and DiscussionRespiration and ethylene production ratesAs shown in Fig. 1A, respiration rate of sapodillafruit expressed as mass of CO2 in mg/h/kg decreasedfrom 38.9 at harvest to 20.5 mg/h/kg of FM after 3days, then increased progressively, with a peak level of116 mg/h/kg of FM after 12 days of storage, and finallydecreased rapidly, which suggested that sapodilla was aclimacteric fruit. Fruit exposed to 1-MCP had a lowerrespiration rate than control fruit during storage. The in-hibition of the respiration enhanced with the increase ofthe concentration of 1-MCP from 0 to 80 nL/L. 1-MCPtreatments delayed the appearance of the respirationrate peak by 6 days. Compared to the respiration rate,similar effects in ethylene production rate by 1-MCPtreatments were observed (Fig. 1B).FirmnessFirmness of sapodilla fruit decreased rapidly duringstorage (Fig. 2). 1-MCP treatments delayed the decreasein the firmness. After 12 days of storage, fruit treatedwith 1-MCP at 40 or 80 nL/L exhibited a higher firm-ness value (31.5 or 37.8 N, respectively), which was sig-nificantly higher than that of control fruit (8.5 N).536 Z. QUIPING et al.: 1-MCP Treatment of Sapodilla Fruit, Food Technol. Biotechnol. 44 (4) 535–539 (2006)PG activityDelay in fruit softening by 1-MCP treatment was at-tributed to the inhibition of hydrolysis enzymes, such asPG (18), cellulose and pectin methylesterase (12). In thisstudy, sapodilla fruit had a very low PG activity at har-vest, but the enzyme activity increased later and thenreached a peak before climacteric respiration rate ap-peared (Figs. 1 and 3). 1-MCP treatment significantly in-hibited the PG activity of sapodilla fruit within 9 daysof storage, and there was a 6-day delay in the peak ofthe PG activity when 40 or 80 nL/L 1-MCP was appliedto the fruit (Fig. 3).Chlorophyll contentChlorophyll content of sapodilla fruit decreased asstorage time progressed (Fig. 4). 1-MCP treatment de-layed significantly chlorophyll degradation. Feng et al.(18) and Jiang et al. (19) reported that exposure of avo-cado and banana fruits to 1-MCP inhibited chlorophylldegradation and delayed skin colour change, which wasattributed to the inhibition of ethylene-induced effects.Ascorbic acid contentAscorbic acid content in sapodilla fruit declinedgradually during storage. Fruit exposed to 1-MCP hadhigher ascorbic acid content (Fig. 5). Similar results werereported for pineapples (20).TSS concentrationTSS concentration in sapodilla fruit increased a littleand decreased during storage (Fig. 6). Compared to con-537Z. QUIPING et al.: 1-MCP Treatment of Sapodilla Fruit, Food Technol. Biotechnol. 44 (4) 535–539 (2006)0204060801001201400 3 6 9 12 15 18 21 24Storage time/dayCO2productionrate/(mg/h/kgFM) A012345Ethyleneproductionrate/(nL/h/gFM)B0 3 6 9 12 15 18 21 24Storage time/dayFig. 1. Effect of treatment with 1-MCP on rates of respiration and ethylene production of sapodilla fruit. Fruits were exposed for 24h to 1-MCP at 0 (), 40 () or 80 () nL/L and then stored at 20 °C and 80−90 % RH. Each value is the mean of three replications,and vertical bars indicate the standard error010203040506070Firmness/N3 6 9 12 15 18 21 24Storage time/dayFig. 2. Effect of treatment with 1-MCP on firmness of sapodillafruit. Fruits were exposed for 24 h to 1-MCP at 0 (), 40 () or80 () nL/L and then stored at 20 °C and 80−90 % RH. Eachvalue is the mean of three replications, and vertical bars indi-cate the standard error012345678PGactivityastheamount of GA/( mol/h/gFM)m0 3 6 9 12 15 18 21 24Storage time/dayFig. 3. Effect of treatment with 1-MCP on PG activity of sapo-dilla fruit. Fruits were exposed for 24 h to 1-MCP at 0 (), 40() or 80 () nL/L and then stored at 20 °C and 80−90 % RH.Each value is the mean of three replications, and vertical barsindicate the standard errortrol fruit, 1-MCP-treated fruits had a higher TSS concen-tration. Biale (21) reported that increase in TSS duringfruit ripening was attributed to the increased activity ofenzymes responsible for the hydrolysis of starch to solu-ble sugars. Similar findings were observed in fruits ofpapaya (9) and apples (22).TA concentrationRecent research showed that 1-MCP treatments pre-vented ethylene-induced acidity loss in carrots (23) anddelayed or inhibited TA loss in tomatoes (24) and plums(11). However, Dong et al. (11) and Porat et al. (6) foundthat application of 1-MCP did not affect the content ofTA in apricot and Shamouti orange. Thus, the effects of1-MCP on TA may rely on fruit cultivars and storageconditions. In this investigation, 1-MCP treatment de-layed TA loss of sapodilla fruit during storage, but therewas no significant difference at the 5 % level between 40and 80 nL/L when the fruit was treated with 1-MCPand then stored for the first 12 days at 20 °C (Fig. 7).ConclusionExposure of sapodilla fruit to 1-MCP at 40 or 80 nL/Lfor 24 h at 20 °C inhibited markedly the rates of respira-tion and ethylene production, and ethylene-induced rip-ening such as softening and chlorophyll degradation.538 Z. QUIPING et al.: 1-MCP Treatment of Sapodilla Fruit, Food Technol. Biotechnol. 44 (4) 535–539 (2006)024681012141618Chlorophyllcontent/(mg/100gFM)0 3 6 9 12 15 18 21 24Storage time/dayFig. 4. Effect of treatment with 1-MCP on chlorophyll contentof sapodilla fruit. Fruits were exposed for 24 h to 1-MCP at 0(), 40 () or 80 () nL/L and then stored at 20 °C and 80−90% RH. Each value is the mean of three replications, and verticalbars indicate the standard error050100150200250Ascorbicacid/(mg/kg FM)0 3 6 9 12 15 18 21 24Storage time/dayFig. 5. Effect of treatment with 1-MCP on ascorbic acid contentof sapodilla fruit. Fruits were exposed for 24 h to 1-MCP at 0(), 40 () or 80 () nL/L and then stored at 20 °C and 80−90% RH. Each value is the mean of three replications, and verticalbars indicate the standard error0510152025Totalsolublesolids/%0 3 6 9 12 15 18 21 24Storage time/dayFig. 6. Effect of treatment with 1-MCP on TSS content of sapo-dilla fruit. Fruits were exposed for 24 h to 1-MCP at 0 (), 40() or 80 () nL/L and then stored at 20 °C and 80−90 % RH.Each value is the mean of three replications, and vertical barsindicate the standard error0200400600800100012001400Titratableacidity/(mg/kgFM)0 3 6 9 12 15 18 21 24Storage time/dayFig. 7. Effect of treatment with 1-MCP on titratable acidity ofsapodilla fruit. Fruits were exposed for 24 h to 1-MCP at 0 (),40 () or 80 () nL/L and then stored at 20 °C and 80−90 %RH. Each value is the mean of three replications, and verticalbars indicate the standard error1-MCP treatments delayed the appearance of the PG ac-tivity peak by 6 days. Fruit exposed to 1-MCP exhibitedhigher concentrations of TSS, TA and ascorbic acid bythe end of storage. This investigation indicated that1-MCP is a potent ethylene action inhibitor and the ap-plication of the 1-MCP is a feasible technology for ripen-ing inhibition and quality maintenance of harvestedsapodilla fruit related to expanded marketability.AcknowledgementsFinancial support by Postgraduate Research and De-velopment Fund from South Yangtze University and theNational Natural Science Foundation of China (Grant nos.30425040 and 30430490) is greatly appreciated.References1. H.T. Le, J.F. Hancock, T.T. Trinh, The fruit crops of Viet-nam: Introduced species and their native relatives, FruitVar. 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Liu, Regu-lation of coriander senescence by 1-methylcyclopropeneand ethylene, Postharvest Biol. Technol. 26 (2002) 339−345.20. S. Selvarajab, A.D. Bauchot, P. John, Internal browning incold-stored pineapples is suppressed by a postharvest ap-plication of 1-methycyclopropene, Postharvest Biol. Technol.23 (2001) 167−170.21. J.B. Biale, The post-harvest biochemistry of tropical andsubtropical fruits, Adv. Food Res. 10 (1960) 293−354.22. X. Fan, S.M. Blankenship, J.P. Mattheis, 1-Methylcyclopro-pene inhibits apple ripening, J. Am. Soc. Hort. Sci. 124(1999) 690−695.23. X. Fan, J.P. Mattheis, R.G. Roberts, Biosynthesis of phyto-alexin in carrot root requires ethylene action, Physiol. Plant.110 (2000) 450−454.24. R.B.H. Wills, V.V.V. Ku, Use of 1-MCP to extend the timeto ripen of green tomatoes and postharvest life of ripe to-matoes, Postharvest Biol. Technol. 26 (2002) 85−90.539Z. QUIPING et al.: 1-MCP Treatment of Sapodilla Fruit, Food Technol. Biotechnol. 44 (4) 535–539 (2006)

Effects of 1-Methylcyclopropene Treatments on Ripening and Quality of Harvested Sapodilla Fruit

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