Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage
Issued Date
2022-01-01
Resource Type
ISSN
15538362
eISSN
15538621
Scopus ID
2-s2.0-85128415646
Journal Title
International Journal of Fruit Science
Volume
22
Issue
1
Start Page
481
End Page
494
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Fruit Science Vol.22 No.1 (2022) , 481-494
Suggested Citation
Chairat R., Lertsiri S., Tananuwong K. Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage. International Journal of Fruit Science Vol.22 No.1 (2022) , 481-494. 494. doi:10.1080/15538362.2022.2060418 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/83383
Title
Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage
Author(s)
Other Contributor(s)
Abstract
This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L−1 of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L−1 for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit.