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United States Department of Agriculture

Agricultural Research Service

Research Project: Postharvest Sensory, Processing and Packaging of Catfish

Location: Food Processing and Sensory Quality Research

Title: 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe

Authors
item Amaro, Ana -
item Fundo, Joana -
item Oliveira, Ana -
item Beaulieu, John
item Fernandez-Truxillo, Juan Pablo -
item Almeida, Domingos -

Submitted to: Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 6, 2012
Publication Date: April 12, 2013
Citation: Amaro, A., Fundo, J., Oliveira, A., Beaulieu, J.C., Fernandez-Truxillo, J., Almeida, D. 2013. 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe. Journal of Food Science and Technology. 93(4):828-837.

Interpretive Summary: Orange fleshed cantaloupe melons have intense aroma and flavor, but are very perishable, especially as a fresh-cut product. A commercial ripening inhibitor, 1-methylcyclopene; has previously been used to curtail ripeing and undesirable changes in quality and textural attributes in many fruits and fresh-cut fruits. The results, however, are often not uniform in cut fruits. Subsequently, changes in quality traits of fresh-cut cantaloupe (Cucumis melo var. cantalupensis "Fiesta") were characterized during post-cutting storage-life in cubes treated with 1.0 µL L-1 of 1-methylcyclopene, packaged in vented plastic clamshells, and stored under normal atmosphere at 5 ºC for 9 days. No temporal changes were observed in soluble solids content, total phenolics, total carotenoids or ß-carotene content, but significant softening occurred. Aroma volatiles changed during storage, with a significant increase of non-acetate esters, and a decrease of aldehydes. Post-processing treatment with 1-methylcyclopene did not affect metabolic rate, physicochemical quality, phytochemicals, or total volatiles. 1-methylcyclopene affected nine of the flavor-important volatiles in fresh-cut cantaloupe. Volatiles derived from the amino acids isoleucine and phenylalanine were affected by 1-methylcyclopene. The sensorial perception of these changes deserves further studies.

Technical Abstract: Orange fleshed cantaloupe melons have intense aroma and flavor, but are very perishable. Changes in quality traits were characterized during storage-life of fresh-cut cantaloupe (Cucumis melo var. cantalupensis "Fiesta") cubes treated with 1.0 µL L-1 4 of 1-methylcyclopene for 24 h at 5 ºC, packaged in vented plastic clamshells, and stored under normal atmosphere at 5 ºC for 9 days. No temporal changes were observed in soluble solids content, total phenolics, total carotenoids or ß-carotene content, but significant softening occurred. Aroma volatiles changed during storage, with a significant increase of non-acetate esters, and a decrease of aldehydes. Most quality attributes of fresh-cut cantaloupe were unaffected by the treatment with 1-methylcyclopene. 1-methylcyclopene did not affect the major classes of volatiles present in fresh-cut cantaloupe, but significantly altered the accumulation of some individual volatiles during storage. 1-methylcyclopene-treated melon cubes had significantly higher levels of propyl acetate, 2-methylbutyl acetate, methyl butanoate, methyl 2-methyl butanoate, methyl hexanoate, 2-methylbutyl alcohol, phenethyl alcohol, and lower levels of benzyl alcohol and heptanal than untreated controls. In conclusion, 1-methylcyclopene did not improve the overall quality retention of fresh-cut cantaloupe, but affected nine of the flavor-important volatiles, particularly those derived from the amino acid isoleucine and phenylalanine.

Last Modified: 12/21/2014
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