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Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient

1-Methylcyclopropene (1-MCP) has been found to inhibit ethylene action and thus it can delay the fruit ripening process. The effects of 1-MCP (90 ppb for 12 h) on softening related changes were determined through physiological changes, fruit firmness and activities of the cell wall degrading enzymes...

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Main Authors: Azhane Ahmad,, Zainon Mohd Ali,, Zamri Zainal,
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2013
Online Access:http://journalarticle.ukm.my/6296/1/03_Azhane_Ahmad.pdf
http://journalarticle.ukm.my/6296/
http://www.ukm.my/jsm/
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spelling my-ukm.journal.62962016-12-14T06:40:46Z http://journalarticle.ukm.my/6296/ Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient Azhane Ahmad, Zainon Mohd Ali, Zamri Zainal, 1-Methylcyclopropene (1-MCP) has been found to inhibit ethylene action and thus it can delay the fruit ripening process. The effects of 1-MCP (90 ppb for 12 h) on softening related changes were determined through physiological changes, fruit firmness and activities of the cell wall degrading enzymes including α-galactosidase, β-galactosidase, pectin methylesterase (PME) and xylanase during ripening in papaya (Carica papaya L. cv Sekaki). In this study, fruits were treated with 90 ppb concentration of 1-MCP gaseous vapors for 12 h in airtight container maintained at 28oC. After the treatment fruits were placed at ambient temperature (28oC). Papaya treated with 1-MCP experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared with the fruit without 1-MCP treatment. As softening progressed, activity of the cell wall degrading enzymes in fruit without 1-MCP treatment increased significantly coincident with a rapid decline in fruit firmness. With 1-MCP application, fruit experienced a delay in activity of cell wall degrading enzymes but continued to increase until later stage of ripening. Thus it may be suggested that 1-MCP treatment may aid in delaying softening-related process and thereby extended the postharvest life and maintained the quality of the ‘Sekaki’ papaya fruit. Universiti Kebangsaan Malaysia 2013-07 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6296/1/03_Azhane_Ahmad.pdf Azhane Ahmad, and Zainon Mohd Ali, and Zamri Zainal, (2013) Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient. Sains Malaysiana, 42 (7). pp. 903-909. ISSN 0126-6039 http://www.ukm.my/jsm/
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description 1-Methylcyclopropene (1-MCP) has been found to inhibit ethylene action and thus it can delay the fruit ripening process. The effects of 1-MCP (90 ppb for 12 h) on softening related changes were determined through physiological changes, fruit firmness and activities of the cell wall degrading enzymes including α-galactosidase, β-galactosidase, pectin methylesterase (PME) and xylanase during ripening in papaya (Carica papaya L. cv Sekaki). In this study, fruits were treated with 90 ppb concentration of 1-MCP gaseous vapors for 12 h in airtight container maintained at 28oC. After the treatment fruits were placed at ambient temperature (28oC). Papaya treated with 1-MCP experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared with the fruit without 1-MCP treatment. As softening progressed, activity of the cell wall degrading enzymes in fruit without 1-MCP treatment increased significantly coincident with a rapid decline in fruit firmness. With 1-MCP application, fruit experienced a delay in activity of cell wall degrading enzymes but continued to increase until later stage of ripening. Thus it may be suggested that 1-MCP treatment may aid in delaying softening-related process and thereby extended the postharvest life and maintained the quality of the ‘Sekaki’ papaya fruit.
format Article
author Azhane Ahmad,
Zainon Mohd Ali,
Zamri Zainal,
spellingShingle Azhane Ahmad,
Zainon Mohd Ali,
Zamri Zainal,
Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient
author_facet Azhane Ahmad,
Zainon Mohd Ali,
Zamri Zainal,
author_sort Azhane Ahmad,
title Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient
title_short Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient
title_full Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient
title_fullStr Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient
title_full_unstemmed Effect of 1-methylcyclopropene (1-MCP) treatment on firmness and softening related enzymes of ‘Sekaki’ papaya fruit during ripening at ambient
title_sort effect of 1-methylcyclopropene (1-mcp) treatment on firmness and softening related enzymes of ‘sekaki’ papaya fruit during ripening at ambient
publisher Universiti Kebangsaan Malaysia
publishDate 2013
url http://journalarticle.ukm.my/6296/1/03_Azhane_Ahmad.pdf
http://journalarticle.ukm.my/6296/
http://www.ukm.my/jsm/
_version_ 1643736713743302656
score 13.211869

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