Influence of 1-Methylcyclopropene (1-MCP) on the Shelf Life and Deterioration of Fresh-cut Cantaloupe

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  • 1 Univ. of Florida, Horticultural Science, Gainesville, FL 32611
  • | 2 Univ. of Florida, Horticultural Sciences Dept., Gainesville, FL 32611
  • | 3 Univ. of Florida, Horticultural Sciences, Gainesville, FL 32611
  • | 4 Univ. of Florida, Horticultural Sciences, Gainesville, FL 32611

A study was conducted to determine the influence of the ethylene action inhibitor, 1-methylcyclopropene (1-MCP) on the shelf life and deterioration of fresh-cut cantaloupe (Cucumis melo var. reticulatus) during storage at 5 °C. Intact cantaloupe fruit, cv. Durango (3/4 to full-slip stage) were treated with 1-MCP (1 μL·L-1) for 24 h at 20 °C. Following cooling to 5 °C, the fruit were processed into ≈2.5-cm cubes and subsequently dipped in 1.34 mm sodium hypochlorite solution for 20 s. Fresh-cut cubes were stored in 1.7-L vented plastic containers for 12 d at 5 °C (85% RH). Intact fruit treated and stored under identical conditions were also examined. While 1-MCP-treated cantaloupe cubes were about 35% firmer than control cubes after the 24-h at 20 °C 1-MCP treatment, little softening occurred in either treatment during the subsequent 12-d at 5 °C storage period. In contrast, control and 1-MCP-treated intact fruit softened nearly 40% and 15%, respectively. 1-MCP did not significantly influence flesh color and soluble solid contents of either intact cantaloupe or fresh-cut cubes during storage at 5 °C. Increased decay incidence was observed in 1-MCP-treated fresh-cut cantaloupe cubes.

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