Effect of 1-MCP and NatureSeal™ on Fresh-cut Apple

Abstract

Wounding during processing triggers physiological reactions that limits shelf-life of fresh-cut apples. Exposure of `Empire' and `Crispin' apples at harvest to the ethylene antagonist 1-methylcyclopropene (1-MCP, SmartFresh™) on the maintenance of fresh-cut apple quality was evaluated in combination with post-cut dipping of NatureSeal™. Efficacy of 1-MCP on fresh-cut physiology and quality depended on the storage duration and apple cultivar. Ethylene production and respiration of apple slices were inhibited by 1-MCP but not by NatureSeal. Total volatiles produced by fresh-cut apples was not affected by the treatments. 1-MCP influenced the quality attributes of fresh-cut apple slices prepared from apples stored either 4 months in cold storage or 6 months in controlled atmosphere. Enzymatic browning and softening of the cut-surface, total soluble solids, and total microbial growth were suppressed by 1-MCP in `Empire' apples. Overall, the influence of 1-MCP on quality attributes in `Crispin' apple slices was marginal. NatureSeal consistently maintained the firmness of fresh-cut apple slices held at 4 °C for up to 21 days. The additive effect of 1-MCP in the maintenance of apple quality is an advantage for processing and marketing of fresh-cut apples.