Effect of the Combination of MCP and Sanitizer on Storage Life of Fresh-cut Cilantro

in HortScience
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  • 1 National Horticultural Research Institute, Posrharvest Technology Division, Suwon, Kyunggi, 440-706, Republic of Korea
  • | 2 USDA, Produce Quality and Safety Laboratory, Beltsville, MD 20705
  • | 3 Univ. of Maryland, Biological Resource Engineering, College Park, MD 20742
  • | 4 USDA, Produce Quality and Safety Laboratory, Beltsville, MD 20705

The effects of 1-methylcyclopropene (MCP), sanitizer and their combination on ethylene action, microbial growth and storage life of fresh-cut cilantro were studied. Fresh cilantro was treated with 1.5 μL·L-1 MCP for 18 hours at 10 °C. The treated and nontreated cilantro leaves were cut and washed in water, chlorine, and mixed solution of sodium chlorite and citric acid (SANOVA). Samples were dried, packaged with 29.2μmol·kg-1 Pa s oxygen transmission rate films, and stored for 14 days at 5 °C. Results indicated that MCP affected respiration rate of fresh-cut cilantro and the headspace gas composition (O2 and CO2) of sample packages. The combined treatment had lower tissue electrolyte leakage and ethanol concentration, and delayed color changes during storage. SANOVA and the combination of MCP and SANOVA were effective in reducing aerobic microbial population and coliform population. Samples treated with MCP and SANOVA had good quality with high overall quality score at the end of storage.

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