Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage
Abstract
The objective of this study was to investigate and compare the effects of 1-methylcyclopropene (1-MCP) and diphenylamine (DPA) postharvest pre-storage treatments on changes in sensory properties of 'Granny Smith' apples during cold storage along with subsequent keeping of fruit at room temperature. Apples were stored in normal atmosphere (NA) at 0-1 degrees C/90-95 RH and evaluated after 3, 6 and 9 months (after removal from cold storage plus 1,.8 and 15 d at room temperature) by descriptive sensory analysis. Fourteen of the 17 evaluated attributes, in the form of an unfolded data matrix, were subjected to principal component analysis (Tucker-1). The combination of 11 sensory attributes, which loaded heavily on PC-1, was referred to as 'Freshness' axis. Three-way analysis of variance was applied on PC-1 scores for samples (PC-ANOVA). 1-MCP samples showed relatively low rates of juiciness, cohesiveness, hardness, crunchiness, greenness and sourness reduction during the observed period o...f storage as compared to Control and DPA samples. All of the evaluated 1-MCP samples practically appeared on the positive side of 'Freshness' axis in principal component space. The highest level of freshness loss during the storage period was observed in Control samples, which suffered changes in quality after the 9 months of storage at such a level that the fruit ware decayed and not suitable for consumption. The most resistant to scald forming were 1-MCP treated apples. No scald was found after 9 months of cold storage. The treatment of 'Granny Smith' apples with 1-MCP can extend the storage time in standard NA storage for at least 3 months without significantly losing freshness even two weeks after removal from cold storage, and is more effective in preserving sensory attributes related to apple freshness when compared with the DPA treatment.
Keywords:
Descriptive sensory analysis / 'Granny Smith' / 1-Methylcyclopropene / Diphenylamine / Tucker-1 / PC-ANOVASource:
Postharvest Biology and Technology, 2016, 112, 233-240Publisher:
- Elsevier Science Bv, Amsterdam
DOI: 10.1016/j.postharvbio.2015.09.009
ISSN: 0925-5214
WoS: 000371935900026
Scopus: 2-s2.0-84947128448
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Poljoprivredni fakultetTY - JOUR AU - Tomić, Nikola AU - Radivojević, Dragan AU - Milivojević, Jasminka AU - Djekić, Ilija AU - Šmigić, Nada PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4124 AB - The objective of this study was to investigate and compare the effects of 1-methylcyclopropene (1-MCP) and diphenylamine (DPA) postharvest pre-storage treatments on changes in sensory properties of 'Granny Smith' apples during cold storage along with subsequent keeping of fruit at room temperature. Apples were stored in normal atmosphere (NA) at 0-1 degrees C/90-95 RH and evaluated after 3, 6 and 9 months (after removal from cold storage plus 1,.8 and 15 d at room temperature) by descriptive sensory analysis. Fourteen of the 17 evaluated attributes, in the form of an unfolded data matrix, were subjected to principal component analysis (Tucker-1). The combination of 11 sensory attributes, which loaded heavily on PC-1, was referred to as 'Freshness' axis. Three-way analysis of variance was applied on PC-1 scores for samples (PC-ANOVA). 1-MCP samples showed relatively low rates of juiciness, cohesiveness, hardness, crunchiness, greenness and sourness reduction during the observed period of storage as compared to Control and DPA samples. All of the evaluated 1-MCP samples practically appeared on the positive side of 'Freshness' axis in principal component space. The highest level of freshness loss during the storage period was observed in Control samples, which suffered changes in quality after the 9 months of storage at such a level that the fruit ware decayed and not suitable for consumption. The most resistant to scald forming were 1-MCP treated apples. No scald was found after 9 months of cold storage. The treatment of 'Granny Smith' apples with 1-MCP can extend the storage time in standard NA storage for at least 3 months without significantly losing freshness even two weeks after removal from cold storage, and is more effective in preserving sensory attributes related to apple freshness when compared with the DPA treatment. PB - Elsevier Science Bv, Amsterdam T2 - Postharvest Biology and Technology T1 - Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage EP - 240 SP - 233 VL - 112 DO - 10.1016/j.postharvbio.2015.09.009 ER -
@article{ author = "Tomić, Nikola and Radivojević, Dragan and Milivojević, Jasminka and Djekić, Ilija and Šmigić, Nada", year = "2016", abstract = "The objective of this study was to investigate and compare the effects of 1-methylcyclopropene (1-MCP) and diphenylamine (DPA) postharvest pre-storage treatments on changes in sensory properties of 'Granny Smith' apples during cold storage along with subsequent keeping of fruit at room temperature. Apples were stored in normal atmosphere (NA) at 0-1 degrees C/90-95 RH and evaluated after 3, 6 and 9 months (after removal from cold storage plus 1,.8 and 15 d at room temperature) by descriptive sensory analysis. Fourteen of the 17 evaluated attributes, in the form of an unfolded data matrix, were subjected to principal component analysis (Tucker-1). The combination of 11 sensory attributes, which loaded heavily on PC-1, was referred to as 'Freshness' axis. Three-way analysis of variance was applied on PC-1 scores for samples (PC-ANOVA). 1-MCP samples showed relatively low rates of juiciness, cohesiveness, hardness, crunchiness, greenness and sourness reduction during the observed period of storage as compared to Control and DPA samples. All of the evaluated 1-MCP samples practically appeared on the positive side of 'Freshness' axis in principal component space. The highest level of freshness loss during the storage period was observed in Control samples, which suffered changes in quality after the 9 months of storage at such a level that the fruit ware decayed and not suitable for consumption. The most resistant to scald forming were 1-MCP treated apples. No scald was found after 9 months of cold storage. The treatment of 'Granny Smith' apples with 1-MCP can extend the storage time in standard NA storage for at least 3 months without significantly losing freshness even two weeks after removal from cold storage, and is more effective in preserving sensory attributes related to apple freshness when compared with the DPA treatment.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Postharvest Biology and Technology", title = "Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage", pages = "240-233", volume = "112", doi = "10.1016/j.postharvbio.2015.09.009" }
Tomić, N., Radivojević, D., Milivojević, J., Djekić, I.,& Šmigić, N.. (2016). Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage. in Postharvest Biology and Technology Elsevier Science Bv, Amsterdam., 112, 233-240. https://doi.org/10.1016/j.postharvbio.2015.09.009
Tomić N, Radivojević D, Milivojević J, Djekić I, Šmigić N. Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage. in Postharvest Biology and Technology. 2016;112:233-240. doi:10.1016/j.postharvbio.2015.09.009 .
Tomić, Nikola, Radivojević, Dragan, Milivojević, Jasminka, Djekić, Ilija, Šmigić, Nada, "Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage" in Postharvest Biology and Technology, 112 (2016):233-240, https://doi.org/10.1016/j.postharvbio.2015.09.009 . .