Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200188 |
Resumo: | Abstract In this work, the effects of 1-methylcyclopropene (1-MCP) on texture properties, titratable acidity (TA) and total soluble solids (TSS) in blueberry were examined during long term storage and simulated transportation. Blueberry fruits were stored at 0 ± 0.5 °C after being treated with 0.1, 0.2 and 0.3μL L-11-MCP. After 40 and 80 days of storage, quickly put 8 punnets into a foam box with commercial cold pack to simulate the commercial transportation for 2 days at 25 °C. There were considerable differences in the texture properties during long term storage and simulated transportation with 1-MCP. The 0.3 μL L-1 1-MCP can effectively decreased the decline of gumminess and chewiness, retarded the reduction of TA, and delayed blueberry fruit softening. There was significant positive correlation among firmness, springiness, cohesiveness, gumminess, chewiness, resilience, TSS, and TA. These results demonstrate that the 0.3 μL L-1 1-MCP combines with commercial polyethylene bags were successful effect in maintaining the texture properties of blueberry. |
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Food Science and Technology (Campinas) |
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Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportationRabbiteye blueberry1-MCPtexture propertiessimulated transportationAbstract In this work, the effects of 1-methylcyclopropene (1-MCP) on texture properties, titratable acidity (TA) and total soluble solids (TSS) in blueberry were examined during long term storage and simulated transportation. Blueberry fruits were stored at 0 ± 0.5 °C after being treated with 0.1, 0.2 and 0.3μL L-11-MCP. After 40 and 80 days of storage, quickly put 8 punnets into a foam box with commercial cold pack to simulate the commercial transportation for 2 days at 25 °C. There were considerable differences in the texture properties during long term storage and simulated transportation with 1-MCP. The 0.3 μL L-1 1-MCP can effectively decreased the decline of gumminess and chewiness, retarded the reduction of TA, and delayed blueberry fruit softening. There was significant positive correlation among firmness, springiness, cohesiveness, gumminess, chewiness, resilience, TSS, and TA. These results demonstrate that the 0.3 μL L-1 1-MCP combines with commercial polyethylene bags were successful effect in maintaining the texture properties of blueberry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200188Food Science and Technology v.38 n.2 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.21816info:eu-repo/semantics/openAccessXIE,GuofangWANG,XinhuaWEI,KaihongWANG,RuiCAO,SenJI,NingYANG,Xiuzhongeng2018-06-28T00:00:00Zoai:scielo:S0101-20612018000200188Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-06-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation |
title |
Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation |
spellingShingle |
Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation XIE,Guofang Rabbiteye blueberry 1-MCP texture properties simulated transportation |
title_short |
Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation |
title_full |
Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation |
title_fullStr |
Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation |
title_full_unstemmed |
Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation |
title_sort |
Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation |
author |
XIE,Guofang |
author_facet |
XIE,Guofang WANG,Xinhua WEI,Kaihong WANG,Rui CAO,Sen JI,Ning YANG,Xiuzhong |
author_role |
author |
author2 |
WANG,Xinhua WEI,Kaihong WANG,Rui CAO,Sen JI,Ning YANG,Xiuzhong |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
XIE,Guofang WANG,Xinhua WEI,Kaihong WANG,Rui CAO,Sen JI,Ning YANG,Xiuzhong |
dc.subject.por.fl_str_mv |
Rabbiteye blueberry 1-MCP texture properties simulated transportation |
topic |
Rabbiteye blueberry 1-MCP texture properties simulated transportation |
description |
Abstract In this work, the effects of 1-methylcyclopropene (1-MCP) on texture properties, titratable acidity (TA) and total soluble solids (TSS) in blueberry were examined during long term storage and simulated transportation. Blueberry fruits were stored at 0 ± 0.5 °C after being treated with 0.1, 0.2 and 0.3μL L-11-MCP. After 40 and 80 days of storage, quickly put 8 punnets into a foam box with commercial cold pack to simulate the commercial transportation for 2 days at 25 °C. There were considerable differences in the texture properties during long term storage and simulated transportation with 1-MCP. The 0.3 μL L-1 1-MCP can effectively decreased the decline of gumminess and chewiness, retarded the reduction of TA, and delayed blueberry fruit softening. There was significant positive correlation among firmness, springiness, cohesiveness, gumminess, chewiness, resilience, TSS, and TA. These results demonstrate that the 0.3 μL L-1 1-MCP combines with commercial polyethylene bags were successful effect in maintaining the texture properties of blueberry. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200188 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200188 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.21816 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.2 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322433327104 |