Physicochemical Properties of Whole Fruit and Sensory Quality of Fresh-Cut Apples Pre-Treated with 1-Methylcyclopropene (1-MCP)

Abstract

Apple fruit quality is an important factor in minimally processed or fresh-cut slices. Ethylene action inhibitor, 1-methylcyclopropene (1-MCP) is used commercially to extend the shelf life of selected fruits, including apples. The present study was designed to assess the selected physiochemical properties of whole fruit and sensory attributes of fresh-cut slices from three 1-MCP treated apple cultivars (Jonagold, Empire, and Mutsu) that were stored for 3 months in air or 6, 9, and 12 months in controlled atmosphere. Apples and fresh-cut slices were evaluated for selected quality characteristics at 3-month intervals. Generally, the 1-MCP treatment resulted in firmer fruit and lower pH, whereas it had no or minimal effect on fruit skin color and total soluble solids. Titratable acidity values decreased in both control and 1-MCP treated apples, the only exception being 12-month controlled atmosphere stored apples that showed an increase. At each 3-month interval, fresh-cut slices (after 10-day storage at 4°C) were evaluated by a 9-member trained panel for “difference from control” on a 0–8 scoring scale; the results of these evaluations showed relatively small “difference from control” scores for the degree of browning, texture, and flavor. At the 9-month storage, a 114-member consumer panel evaluated the appearance, texture, flavor, and overall acceptability of fresh-cut slices on a 1–9 hedonic scale. Except for Jonagold slice flavor, slices from 1-MCP treated fruit exhibited similar or higher sensory scores. The overall acceptability scores were 6.78, 7.12, and 7.18 for slices from Jonagold, Empire, and Mutsu apples, respectively.

Keywords:

• Fresh-cut slices
• Apple
• 1-MCP
• Color
• Texture
• Sensory quality

ACKNOWLEDGEMENTS

The authors would like to acknowledge the financial support extended by Michigan Apple Research Committee and Michigan State University's Project GREEEN for support of this research.

Notes

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