Co-Authors:
Gal, S., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Alkalai-Tuvia, S., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Pertzelan, Y., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Elkind, Y., Robert A. Smith Institute of Plant Sciences, Faculty of Agricultural, Food and Environmental Sciences, Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
Ravid, U., Department of Aromatic Plants, ARO-Newe Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, Ramat Yishay, 30095, Israel
Fallik, E., Department of Postharvest Science of Fresh Produce, ARO-The Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Abstract:
Exposure to 300 nl 1-1 1-methylcyclopropene (1-MCP) suppresses internal and external ripening parameters in melons harvested at the greedyellow stage of maturity. We investigated the sensory attributes and volatiles of 'Galia'-type melons treated with the ethylene activity inhibitor 1-MCP at the greenlyellow stage of ripening, compared to untreated and commercially-treated fruit after prolonged storage. Organoleptic and volatile analyses were performed after 15 d storage at 5°C and a 3 d marketing simulation at 20°C. 1-MCP-treated fruit had a lower level of total volatiles (3,334 μg kg -1 FW) compared to untreated fruit, or to fruit washed and waxed according to commercial practice. Most of the volatiles were esters, while a few were aldehydes, or ethanol. Methyl acetate, as well as methyl 2-methylbutanoate, which are associated with the 'fruity' aroma note, were significantly higher in 1-MCP-treated fruit. The "green" note, due to hexanal, remained relatively high in 1-MCP-treated fruit after storage, while it was not detected in commercially-treated fruit. Ethanol, ethyl acetate, and ethyl hexanoate volatiles that are associated with "off-flavour" and over-ripening were significantly higher in commercially-treated fruit. A trained panel described the sensory properties of the three treatments. The overall aroma notes were significantly more intense in commerciallytreated fruit, while in 1-MCP-treated fruit they were much less evident. 1-MCP-treated fruit had the strongest "green" note, while commercially-treated fruit had the weakest. A very strong 'acetone' note was detected after commercial treatment, and was associated with 'unpleasant' and 'non-typical' notes. Members of an untrained panel preferred 1-MCP-treated melon and disliked commercially-washed and waxed fruit.
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