Abstract
Freshly harvested loquat fruit were pretreated with 50 nl/L 1-methylcyclopropene (1-MCP) for 24 h at 20°C and then stored at 1°C for 35 days to investigate the effect of 1-MCP on fruit nutritive and functional properties. The results show that 1-MCP-treated fruit exhibit a lower incidence of decay and higher levels of total soluble solids, total titratable acidity, fructose, glucose, sucrose, malic and lactic acids, total phenolics and total flavonoids than control fruit during storage. The 1-MCP treatment also maintains higher antioxidant activity as measured by the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl and superoxide radicals, and by the reducing power test compared with the control. These results suggest that 1-MCP treatment can improve the nutritive and functional properties of harvested loquat fruit, thus providing a high content in health-beneficial compounds to consumers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: New Zealand Journal of Crop and Horticultural Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
