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The effects of 1-methylcyclopropene on the shelf life of minimally processed leafy asian vegetables

Able, A.J. and Wong, L.S. and Prasad, A. and O'Hare, T.J. (2002) The effects of 1-methylcyclopropene on the shelf life of minimally processed leafy asian vegetables. Postharvest Biology and Technology, 27 (2). pp. 157-161.

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Article Link(s): http://dx.doi.org/10.1016/S0925-5214(02)00093-5

Publisher URL: http://www.elsevier.com

Abstract

The effect of 1-methylcyclopropene (1-MCP) on shelf life and the ethylene sensitivity of detached leaves from six leafy asian vegetables (Chinese mustard, choy sum, garland chrysanthemum, mibuna, mizuna and tatsoi) commonly used in minimal processing was examined. All vegetables studied were significantly affected by the presence of 1 l/l ethylene. This reduction was primarily due to yellowing except in mizuna and mibuna. In the absence of ethylene, 1-MCP treatment only increased shelf life for mizuna and tatsoi (21 and 67% increase, respectively). In contrast, 1-MCP treatment in the presence of ethylene significantly protected Chinese mustard, choy sum, garland chrysanthemum and tatsoi. 1-MCP may, therefore, be ideal for use on minimally processed leafy asian vegetables in situations of co-storage or co-retail with ethylene-producing commodities.

Item Type:Article
Additional Information:© Elsevier Science B.V.
Keywords:Ethylene; pak choy; leafy vegetable; 1-Methylcyclopropene; processed food.
Subjects:Plant culture > Vegetables
Plant culture > Harvesting, curing, storage
Deposited On:09 Dec 2003
Last Modified:10 Mar 2011 00:25

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