1‐Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh‐cut cantaloupe. (20th July 2012)

• Record Type: Journal Article
• Authors: Amaro, Ana L; Fundo, Joana F; Oliveira, Ana; Beaulieu, John C; Fernández‐Trujillo, Juan Pablo; Almeida, Domingos PF
• Is Part Of: Journal of the science of food and agriculture. Volume 93:Number 4(2013:Mar. 15)
• Page Start: 828
• Page End: 837
• Publication Date: 2012-07-20
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.5804
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Abstract</title> <p> <bold>BACKGROUND: Orange‐fleshed cantaloupe melons have intense aroma and flavor but are very perishable during storage life. Fresh‐cut processing enhances ethylene‐mediated quality losses. Post‐cutting 1‐methylcyclopene (1‐MCP) application to fresh‐cut cantaloupe was evaluated for its effects on quality attributes, phytochemical content and aroma volatiles.</bold> </p> <p> <bold>RESULTS: Fresh‐cut cantaloupe (<italic>Cucumis melo</italic> var. <italic>cantalupensis</italic> 'Fiesta') cubes treated with 1.0 µL L<sup>−1</sup> of 1‐MCP for 24 h at 5 °C, packaged in vented plastic clamshells and stored under normal atmosphere at 5 °C for 9 days, preserved their soluble solids, total phenolics, total carotenoids and β‐carotene contents, but significant softening occurred. A significant increase of non‐acetate esters and a decrease of aldehydes occurred during storage. Most quality attributes of fresh‐cut cantaloupe were unaffected by the treatment with 1‐MCP. 1‐MCP‐treated fresh‐cut cantaloupe accumulated higher levels of propyl acetate, 2‐methylbutyl acetate, methyl butanoate, methyl 2‐methyl butanoate, methyl hexanoate, 2‐methylbutyl alcohol and phenethyl alcohol, and lower levels of benzyl alcohol and heptanal than untreated controls.</bold> </p> <p> <bold>CONCLUSION: Post‐cutting treatment with 1‐MCP affected nine of the flavor‐important volatiles, particularly those derived from the amino acids isoleucine and phenylalanine, but had no practical effect on phytochemicals or other quality attributes. © 2012 Society of Chemical Industry</bold> </p> </abstract>