naa a22 4500 510726445 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-011-0776-3 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0776-3 The Effect of 1-Methylcyclopropene (1-MCP) on Quality and Cell Wall Hydrolases Activities of Fresh-Cut Muskmelon ( Cucumis melo var reticulatus L.) During Storage [Elektronische Daten] [Suriyan Supapvanich, Gregory Tucker] The effects of 1-methylcyclopropene (1-MCP) on quality and cell wall hydrolases activities changes in fresh-cut muskmelon fruit stored at 4 ± 1°C for 7days were investigated. The results showed that ethylene production of the fresh-cut fruit remained constant during refrigerated storage. 1-MCP treatments delayed the loss of fresh weight and the increase in electrolyte leakage and maintained the firmness of the fresh-cut fruit. The best results are showed in the fresh-cut fruit treated with 1.0μLL−1 1-MCP. The use of 1-MCP had no influence on the total soluble solids (TSS) content and pH of the fresh-cut fruit which they remained constant over storage. The titratable acidity (TA) of the fresh-cut fruit decreased during storage and the sample treated with 1.0μLL−1 1-MCP showed the lowest data. TSS/TA ratio increased during storage and the TSS/TA ratio was lower in 1-MCP-treated samples than that for the control one. The use of 1-MCP inhibited polygalacturonase (PG), β-galactosidase (β-Gal) and β-galactanase activities, whereas the increases in these enzymes activities were found in the control. Antioxidant capacity and total phenolics content of both 1-MCP-treated and untreated samples remained constant over storage. The reduction of total ascorbic acid content was detected after 7days of storage. The ascorbic acid content in 1-MCP-treated sample was slightly higher, although not significantly different, than that of the control after 7days. These results suggest that the loss of firmness was the key factor affecting quality of fresh-cut muskmelon fruit and the use of 1-MCP maintained the quality and inhibited the loss of firmness by retarding the increase in electrolyte leakage and inhibiting cell wall hydrolases activities. Springer Science+Business Media, LLC, 2012 Fresh-cut muskmelon nationallicence 1-Methylcyclopropene nationallicence Physicochemical quality nationallicence Cell wall hydrolases nationallicence Supapvanich Suriyan Kasetsart University, Chalermprakiat Sakonnakhon Province Campus, Muang, Sakonaakhon, Thailand aut Tucker Gregory Division of Nutritional Science, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Sutton Bonington, LE12 5RD, Loughborough, Leicestershire, UK aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2196-2201 1935-5130 6:8<2196 2013 6 11947 https://doi.org/10.1007/s11947-011-0776-3 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0776-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Supapvanich Suriyan Kasetsart University, Chalermprakiat Sakonnakhon Province Campus, Muang, Sakonaakhon, Thailand aut NATIONALLICENCE 700 1- Tucker Gregory Division of Nutritional Science, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Sutton Bonington, LE12 5RD, Loughborough, Leicestershire, UK aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2196-2201 1935-5130 6:8<2196 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer