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...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2013
|
| Online Access: | http://journalarticle.ukm.my/6296/ http://journalarticle.ukm.my/6296/1/03_Azhane_Ahmad.pdf |
| _version_ | 1848811103957549056 |
|---|---|
| author | Azhane Ahmad, Zainon Mohd Ali, Zamri Zainal, |
| author_facet | Azhane Ahmad, Zainon Mohd Ali, Zamri Zainal, |
| author_sort | Azhane Ahmad, |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T23:41:05Z |
| format | Article |
| id | oai:generic.eprints.org:6296 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:41:05Z |
| publishDate | 2013 |
| publisher | Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org: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/ |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/6296/ http://journalarticle.ukm.my/6296/ http://journalarticle.ukm.my/6296/1/03_Azhane_Ahmad.pdf |