Author(s): MorenoHernndez CL, SyagoAyerdi SG, GarcaGalindo HS, MataMontes De Oca M, MontalvoGonzlez E
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Abstract The effect of the application of 1-methylcyclopropene (1-MCP) and wax emulsions, alone or combined, on composition analysis, vitamin C, polyphenols, and antioxidant capacity of soursop was evaluated. Fruits were stored as follows: at 25 °C (control), and at 16 °C: fruits sprayed with candelilla or flava emulsions, fruits treated with 1500 nL/L of 1-MCP (20 °C, 12 h), and fruits treated with 1-MCP and then sprayed with emulsions. Fruits were allowed to ripen and the edible part was used for analysis. Only fruits stored at 16 °C without 1-MCP showed visible symptoms of chilling injury. Fruits treated with 1-MCP combined with flava emulsion maintained in greater extent their vitamin C content, dietary fiber, total phenolics content, and antioxidant activity. The combination of 1-MCP and emulsions can be utilized in postharvest handling of soursop because this combination can preserve its nutritional composition and antioxidant activity.
This article was published in ScientificWorldJournal
and referenced in Pharmaceutica Analytica Acta