Effect of 1-MCP and NatureSeal on Fresh-Cut Apple Slices

Wounding during processing triggers certain physiological reactions, which lead to reduced shelf-life of fresh-cut apples. Exposure to 1-MCP (1 ppm, 24 hours at 0ºC) immediately following harvest, in regards to the quality of fresh-cut apple slices, was evaluated in combination with a post-cut dipping treatment, known as NatureSeal.

Efficacy of 1-MCP treatment on fresh-cut physiology and quality depended on cultivar and storage duration of apples that were utilized in processing. Ethylene production and respiration rate of fresh-cut apples were inhibited by 1-MCP, but not by NatureSeal. Total volatiles content produced by fresh-cut apples was not influenced by either 1-MCP or NatureSeal. 1-MCP did not influence the quality attributes of fresh-cut apples when slices were prepared using apples stored for 1 month. However, the effects were distinct using apples that were stored either 4 months in cold storage or 6 months in standard controlled atmosphere. Browning and softening of the cut-surface, and changes in initial total soluble solids content (sugars) were partially suppressed by 1-MCP treatment in 'Empire' apples. In 'Empire' apples, the total microbial growth was also suppressed by the 1-MCP treatment. Overall, the influence of 1-MCP on quality attributes in 'Crispin' apples was marginal. NatureSeal consistently main-tained the firmness and reduced browning of fresh-cut apples stored at 4ºC for up to 21 days.

In conclusion, the additive effect of 1-MCP in the maintenance of fresh-cut apple quality is an advantage for the processing and marketing of fresh-cut apple slices.