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Effects of 1-Methylcyclopropene Treatments on Texture Properties of Red Pepper during Post-Harvest Storage

GUO Feng1,2, WANG Yuning2, LI Pengxia2,*, SUN Yudong3, CAO Jinhua4, LUO Dexu3   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
    2. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    3. Jiangsu Area Huaiyin Institute of Agricultural Science, Huai’an 223001, China;
    4. Jiangsu Huai’an Qingpu Agricultural Technology Promotion Center, Huai’an 223003, China
  • Online:2015-08-25 Published:2015-08-17
  • Contact: LI Pengxia

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Abstract:

The present study aimed to explore the effect of 1-methylcyclopropene (1-MCP) treatment on the texture
properties of red chili peppers during post-harvest storage. Changes in texture parameters of ‘Luojiao 118’ red chili pepper
from Huai’an, Jiangsu province were studied by using texture analyzer through texture profile analysis and compression test
and analyzed by correlation analysis and principal component analysis (PCA). The results indicated that 1-MCP treatments
at all investigated doses especially at 0.5 and 1.0 mL/L retarded the decrease in compression resistance during postharvest
storage of red chili peppers. In addition, 1-MCP treatments provided better maintenance of hardness, adhesiveness,
chewiness, resilience and other texture parameters. Further PCA analysis suggested that 1.0 mL/L 1-MCP treatment provided
optimum quality preservation of red chili peppers.

Key words: red chili pepper, 1-methylcyclopropene, preservation, texture profile analysis

CLC Number: