Env Exp Biol (2013) 11: 99

Original Article

Effect of 1-methylcyclopropene treatment on sensory characteristics of apple fruit

Karina Juhnevica^1*, Liga Skudra², Mara Skrivele¹, Vitalijs Radenkovs³, Dalija Seglina¹, Andrejs Stepanovs⁴

¹Latvia State Institute of Fruit Growing, Graudu 1, Dobele LV–3701, Latvia
²Department of Microbiology, Faculty of Food Technology, Latvia University of Agriculture, Liela 2, Jelgava LV–1001, Latvia
³Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Liela 2, Jelgava LV–1001, Latvia
⁴Department of System Theory and Design, Institute of Applied Computer Systems, Faculty of Compyter Science and Information Technology, Meza 1, Riga LV–1048, Latvia
^*Corresponding author, E-mail: karina.juhnevica@lvai.lv

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Abstract

Effect of an inhibitor of ethylene action, 1-methylcyclopropene (1-MCP), on sensory qualities of apple fruit of 15 common cultivars of Latvia was evaluated in this study. Taste, aroma, sourness, sweetness, juiciness and colour change of control and 1-MCP-treated apple fruit before and after six and nine months of storage were compared using two different methods of sensory evaluation. The evaluated parameters significantly changed during storage, but the results suggest that treatment with 1-MCP did not lead to significant change in sensory qualities of fruits. Experts admitted that treated fruit were juicier and had more distinctive colour even after nine months of storage, although they were slightly more sour than non-treated samples. However, control samples of all apple cultivars were somewhat tastier and sweeter than were 1-MCP-treated fruits.

Key words: apple fruit, 1-methylcyclopropene, sensory evaluation.

Env Exp Biol (2013) 11: 99–105

DOI: http://doi.org/10.22364/eeb

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Faculty of Biology, University of Latvia
				Hard copy: ISSN 1691–8088 On-line: ISSN 2255–9582 Env Exp Biol (2013) 11: 99–105 DOI: https://doi.org/10.22364/eeb
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