Combined Effect of 1-MCP with Honeybee Wax on Plum Quality during Cold Storage

Abstract

Post-harvest treatment plays a significant role in extending the shelf life of fresh produce. This study was conducted with the aim to evaluate the efficacy of post-harvest 1-MCP and bee wax treatment on plum quality under cold storage condition (3±1oC, RH; 80-85%). Fruit were divided into 9 groups and subjected to different treatments i-e T0 (untreated) T1 (1-MCP 0.5µl/L), T2 (1-MCP 1µl/L), T3 (5% bee wax), T4 (10% bee wax), T5 (1-MCP 0.5µl/L+5% bee wax), T6 (1-MCP 0.5µl/L+10% bee wax), T7 (1-MCP 1µl/L+5% bee wax), and T8 (1-MCP 1µl/L+10% bee wax). Various physicochemical and sensory quality attributes were evaluated at 12 days intervals for 60 days. The results for the sample T8 revealed lowest decrease in ascorbic acid (10.15%), titratable acidity (15.05%), overall acceptability (34.52%) and lowest percent increase weight loss (2.71%), total soluble solid (18.40%), total sugar (19.49%), pH (11.63%).While T0 showed highest percent decrease in ascorbic acid (41.67%), titratable acidity (55.91%), overall acceptability (74.80%) and highest increase in percent weight loss (14.34%), total soluble solid (30.82%), total sugar (30.50%), pH (22.45%). Therefore, it could be concluded that T8 demonstrated good results for physicochemical and sensory characteristics during cold storage treatment. Furthermore, combination of 1-MCP and bee wax could be used to preserve the internal and external quality.