Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation

XIE, Guofang; WANG, Xinhua; WEI, Kaihong; WANG, Rui; CAO, Sen; JI, Ning; YANG, Xiuzhong

doi:10.1590/1678-457X.21816

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Research Paper • Food Sci. Technol 38 (2) • Apr-Jun 2018 • https://doi.org/10.1590/1678-457X.21816 copy

Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this work, the effects of 1-methylcyclopropene (1-MCP) on texture properties, titratable acidity (TA) and total soluble solids (TSS) in blueberry were examined during long term storage and simulated transportation. Blueberry fruits were stored at 0 ± 0.5 °C after being treated with 0.1, 0.2 and 0.3μL L^-11-MCP. After 40 and 80 days of storage, quickly put 8 punnets into a foam box with commercial cold pack to simulate the commercial transportation for 2 days at 25 °C. There were considerable differences in the texture properties during long term storage and simulated transportation with 1-MCP. The 0.3 μL L^-1 1-MCP can effectively decreased the decline of gumminess and chewiness, retarded the reduction of TA, and delayed blueberry fruit softening. There was significant positive correlation among firmness, springiness, cohesiveness, gumminess, chewiness, resilience, TSS, and TA. These results demonstrate that the 0.3 μL L^-1 1-MCP combines with commercial polyethylene bags were successful effect in maintaining the texture properties of blueberry.

Keywords:
Rabbiteye blueberry; 1-MCP; texture properties; simulated transportation

Testing index	Treatments	Storage and simulated transportation time (days)
Testing index	Treatments	0	20	40	60	80	40+2	80+2	Overall
Firmness (N)	Control	17.81^cd	17.50^cd	14.28^f	12.22^ij	9.98^jk	12.94^ghi	10.88^kl	13.66^D
	0.1 μL L^-1 1-MCP	17.81^cd	16.97^d	15.53^e	12.73^hi	9.85^klm	12.97^ghi	12.90^ghi	14.11^C
	0.2 μL L^-1 1-MCP	17.81^cd	18.40^bc	17.59^cd	13.28^fghi	10.20^m	13.11f^ghi	11.10^jkl	14.50^B
	0.3 μL L^-1 1-MCP	17.81^cd	19.79a^a	19.17^ab	14.10^fg	11.65^lm	14.24^f	13.76^fgh	15.79^A
	Overall	17.81^b	18.79^a	16.64^c	13.08^d	10.42^f	13.32^d	12.16^e
Springiness	Control	0.77^a	0.74^b	0.73^c	0.74^b	0.69^h	0.68^h	0.64ⁱ	0.71^A
	0.1 μL L^-1 1-MCP	0.77^a	0.73^bc	0.74^b	0.69^gh	0.69^gh	0.72^cd	0.70^efgh	0.72^A
	0.2 μL L^-1 1-MCP	0.77^a	0.71^cde	0.71^defg	0.71^bcd	0.70 ^fgh	0.74^b	0.71^cde	0.72^A
	0.3 μL L^-1 1-MCP	0.77^a	0.75^b	0.74^b	0.70^fgh	0.70^fgh	0.74^b	0.70^efgh	0.73^A
	Overall	0.77^a	0.73^b	0.72^bc	0.71^bc	0.70^bc	0.72^b	0.69^c
Cohesiveness	Control	0.39^e	0.36ⁱ	0.34^j	0.41^d	0.39^e	0.43^c	0.37^fgh	0.36^B
	0.1 μL L^-1 1-MCP	0.39^e	0.37^ghi	0.33^j	0.43^bc	0.41^d	0.41^d	0.38^efh	0.39^AB
	0.2 μL L^-1 1-MCP	0.39^e	0.38^ef	0.33^j	0.41^d	0.47^a	0.43^c	0.37^fgh	0.40^A
	0.3 μL L^-1 1-MCP	0.39^e	0.36^hi	0.33^j	0.36^hi	0.44^b	0.43^bc	0.38^ef	0.39^AB
	Overall	0.39^ab	0.37^ab	0.33^b	0.42^a	0.41^a	0.42^a	0.38^ab
Gumminess	Control	203.11^bc	192.04^cdef	170.62^ghij	160.29^ijk	144.53^lmn	155.29^klm	120.93^o	163.83^C
	0.1 μL L^-1 1-MCP	203.11^bc	195.16^cde	185.59^defg	171.05^ghij	154.77 ^klm	175.08^ghi	138.50ⁿ	174.75^B
	0.2 μL L^-1 1-MCP	203.11^bc	211.09^ab	185.23^defg	180.09^efgh	156.89^jkl	171.19^ghij	140.75^mn	178.34^B
	0.3 μL L^-1 1-MCP	203.11^bc	223.74^a	196.61^cd	183.52^efgh	168.38^hijk	178.22^fgh	142.20^lmn	185.11^A
	Overall	203.11^a	205.51^a	184.5^1b	173.74^c	156.14^d	169.9^5c	155.60^d
Chewiness (g)	Control	156.92^a	137.27^b	122.61^cdef	121.69^def	97.88^gh	109.19^fg	87.72^h	119.18^C
	0.1 μL L^-1 1-MCP	156.92^a	139.83^b	133.49^bcd	127.26^bcde	110.80^fg	128.73^bcde	97.61^gh	127.81^B
	0.2 μL L^-1 1-MCP	156.92^a	140.33^b	132.66^bcd	132.63^bcd	118.29^ef	130.40^bcde	97.79^gh	129.80^B
	0.3 μL L^-1 1-MCP	156.92^a	154.71^a	136.58^bc	137.91^b	121.98^def	132.45^bcde	99.47^gh	134.29^A
	Overall	156.92^a	143.04^b	131.34^c	129.87^c	112.24e	125.19d	95.65f
Resilience	Control	0.17^de	0.16^fg	0.15^hij	0.18^cd	0.15^ghij	0.18^cd	0.14^lm	0.15^A
	0.1 μL L^-1 1-MCP	0.17^de	0.16^f	0.15^ijk	0.19^b	0.15^ghi	0.18^cde	0.14^kl	0.16^A
	0.2 μL L^-1 1-MCP	0.17^de	0.17^e	0.15^ijk	0.18^cd	0.18^bc	0.18^cd	0.14^lm	0.16^A
	0.3 μL L^-1 1-MCP	0.17^de	0.16^fgh	0.15^ijk	0.20^a	0.13^m	0.18^cd	0.15^jk	0.16^A
	Overall	0.17^ab	0.16^ab	0.15^b	0.19^a	0.15^b	0.18^a	0.14^b

Indices	1 Firmness	2	3	4	5	6	7
2 Springiness	0.560^ (P<0.01).	1
3 Cohesiveness	0.153	0.866^ (P<0.01).	1
4 Gumminess	0.581^ (P<0.01).	0.396^ (P<0.01).	0.238	1
5 Chewiness	0.556^ (P<0.01).	0.399^ (P<0.01).	0.255	0.986^ (P<0.01).	1
6 Resilience	0.336^ (P<0.01).	0.860^ (P<0.01).	0.915^ (P<0.01).	0.402^ (P<0.01).	0.429^ (P<0.01).	1
7 Total soluble solids	0.455^ (P<0.01).	0.907^ (P<0.01).	0.762^ (P<0.01).	0.259	0.257	0.671^ (P<0.01).	1
8 Titratable acidity	0.370^ (P<0.01).	0.592^ (P<0.01).	0.366^ (P<0.01).	0.178	0.199	0.292^* * (P<0.05);	0.674^ (P<0.01).

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[1] *Corresponding author: xieguofang616@sina.com

Indices	1 Firmness	2	3	4	5	6	7
2 Springiness	0.560^ (P<0.01).	1
3 Cohesiveness	0.153	0.866^ (P<0.01).	1
4 Gumminess	0.581^ (P<0.01).	0.396^ (P<0.01).	0.238	1
5 Chewiness	0.556^ (P<0.01).	0.399^ (P<0.01).	0.255	0.986^ (P<0.01).	1
6 Resilience	0.336^ (P<0.01).	0.860^ (P<0.01).	0.915^ (P<0.01).	0.402^ (P<0.01).	0.429^ (P<0.01).	1
7 Total soluble solids	0.455^ (P<0.01).	0.907^ (P<0.01).	0.762^ (P<0.01).	0.259	0.257	0.671^ (P<0.01).	1
8 Titratable acidity	0.370^ (P<0.01).	0.592^ (P<0.01).	0.366^ (P<0.01).	0.178	0.199	0.292^* * (P<0.05);	0.674^ (P<0.01).