19-4 |
Technologies for preservation of produce quality utilizing volatile materials |
J. P. MATTHEIS, USDA-ARS-Tree Fruit Research Laboratory, 1104 N. Western Ave., Wenatchee, WA 99801, X. Fan, Eastern Regional Research Center, USDA, ARS, 600 E. Mermaid Lane, Wyndmoor, PA 19038, and L. C. Argenta, Estacao Experimental de Cacador, Epagri, Bairro Bom Sucesso - CP 591, CEP: 89500-000, Cacador, Brazil. Postharvest management of fresh produce utilizes a number of methods to slow ripening, senescence and development of physiological disorders and decay. Refrigeration, controlled or modified atmosphere storage and the use of chemical or biological materials to control decay are integrated to provide for an extension of shelf life during storage, transport and marketing. Recent progress in development of several new technologies that utilize volatile materials may provide additional tools to manage produce quality. A number of aliphatic aldehydes naturally occurring in many fruits and vegetables have anti-microbial properties. Application of these compounds as vapors can reduce the development of decay. In some fruits, these compounds are metabolized to other volatiles that contribute to flavor and aroma. Methyl jasmonate, another natural compound produced by plants, stimulates a number of stress responses. Application of MJ vapors can enhance resistance to low temperature injury and can also delay development of decay. Ethylene gas promotes ripening and deterioration of most harvested produce, particularly that of climacteric fruit. Inhibition of ethylene action by the synthetic compound 1-methylcyclopropene, also applied as a gas, is very effective for reducing quality deterioration and preventing development of a number of physiological disorders. 1-MCP is active at very low concentrations (ppb) and responses for fruit are dependent in part on maturity at the time of treatment and post-treatment storage conditions.
Session 19, Emerging technologies for enhancement of fruit and vegetable quality and safety
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