Effect of potassium permanganate, 1-Methylcyclopropene and modified atmosphere packaging on postharvest losses and quality of fresh apricot cv. Shahroudi

• Main Authors: Farid Moradinezhad, Mehdi Jahani
• Format: Article
• Language: English
• Published: University of Birjand 2019-06-01
• Series: Journal of Horticulture and Postharvest Research
• Subjects: 1-MCP; KMnO4; MAP; organoleptic; Prunus armeniaca
• Online Access: http://jhpr.birjand.ac.ir/article_953_65ff09984bf14882c4157e0501fda478.pdf
• ISSN: 2588-4883; 2588-6169

Purpose: The main objective of this work was to assess the effectiveness of potassium permanganate (KMno4), 1-methylcyclopropene (1-MCP) and different packaging on reducing the occurrence of decay and extending apricot fruit shelf life during cold storage. Research Method: Fruits were harvested manually from a commercial apricot orchard based on peel color (light-green) and total soluble solids approximately 10.5 °Brix. Fruits were then dipped in KMnO4 (20 or 50 ppm) solution for 3 minutes or exposed to 1-MCP (0 or 1 µL L-1) for 20 h at 20 °C. Thereafter, fruits were placed into polyethylene trays and covered with cellophane films or polyethylene lid (packed with its lid) to create a passive modified atmosphere packaging, whilst the control group remained unpacked and then stored at 0.5 ± 0.5 °C with 80% RH. Findings: The results showed that weight loss significantly reduced when apricot fruit covered with cellophane (10.02%) or when packed in PE containers (0.86%) compared to the unpacked control (37.61%), consequently, the firmness value was higher in unwrapped than wrapped fruit due to the high dehydration of unpacked fruit. Application of KMnO4 or 1-MCP had no significant effect on TSS. Interestingly, the shelf life extended 3-fold greater in treated fruit with KMnO4 at 20 ppm or 1-MCP (1 µL L-1) when packed in PE container compared to control unwrapped fruit. Research limitations: No limitation to report. Originality/Value: In general, KMnO4 or 1-MCP treatments had a positive effect on fruit color and taste in packed samples on cellophane or PE container.