Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans

Abstract

The effects of 1-methylcyclopropene (1-MCP) treatment and shell maintenance on the physicochemical quality and volatile compounds (VC) profile of pecans after storage is still poorly understood. Therefore, the present study aimed to evaluate the effects of 1-MCP (1 ppm) application on pecans with and without shell maintenance during storage on the parameters of color, internal browning (IB) incidence and severity, respiration rate, acidity, peroxide value (PV), and VC profile after six months of storage under ambient conditions (17 ± 5.1 °C). The 1-MCP applied to the unshelled pecans maintained the luminosity and decreased IB incidence and severity. Shelled and unshelled pecans had lower acidity and PV when treated with 1-MCP. Regarding VC profile, maintaining the shell during storage decreased unwanted volatile compounds, including hexanal, octanal, and nonanal. In shelled pecans, 1-MCP treatment reduced hexanal, octanal, and nonanal content. This study is the first to demonstrate that 1-MCP application results in better maintenance of the physicochemical quality and VC profile of shelled and unshelled pecans stored under ambient conditions after long-term storage.