Emirates Journal of Food and Agriculture 35(10): 0-0, doi: 10.9755/ejfa.2023.3150
Effect of 1-methylcyclopropene on jackfruit with marketing simulation at 8°C
expand article infoDavid Antonio Morelos-Flores, Martina Alejandra Chacón-López, Efigenia Montalvo-González, María de Lourdes García-Magaña§, Yolanda Nolasco-González|, Luis Martín Hernández-Fuentes|, Héctor González-Hernández
‡ Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tecnológico Nacional de Mexico, Av. Tecnologico #2595 Col. Fracc, Lagos del Country, C.P. 63175, Tepic, Nayarit, Mexico, Mexico§ Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Mexico| Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Campo Experimental Santiago Ixcuintla, Km 6 Carr, Mexico-Nogales, Apdo. Postal 100, 63300, Santiago Ixcuintla, Nayarit, Mexico, Mexico¶ Posgrado en Fitosanidad, Entomologia y Acarologia, Colegio de Postgraduados, México-22 Texcoco km 36.5, Montecillo, C.P. 56230 Texcoco, Estado de México, Mexico, Mexico
Open Access

Jackfruit is a tropical fruit and competes with traditional crops such as mango, banana, and pineapple with regard to the quantity exported from the state of Nayarit, Mexico. Because jackfruit is a climacteric fruit with a high respiration rate and ethylene production, it has a limited market due to its short shelf life. The effect of the application of 1-methylcyclopropene (1-MCP) post-harvest to extend the shelf life of jackfruit was studied. Physiologically mature fruits were used and 1-MCP was applied at concentrations of 300, 600, and 1000 nL·L−1; control fruit without treatment was also evaluated. The fruits were stored for 5 days at 8°C and then were stored at 25°C to simulate the commercialization of the fruit. An absolute control group stored permanently at 25°C was used. The following analyses were carried out: physiologic and physicochemical factors, antioxidant capacity, vitamin C, total carotenoids, total soluble phenols, and sensory evaluation of the fruits when ripe. The climacteric peak for the absolute controls and fruit treated with 1-MCP (300, 600, and 1000 nL·L−1) occurred on days 3, 14, 17, and 17 respectively, prolonging the climacteric peak by an average of 13 days. The maximum rates of ethylene production were reported on days 3, 15, 17, and 17 in the same order, prolonging this by an average of 13 days. The treatment with 1-MCP (600 nL·L−1) extended the shelf life of jackfruit by 9 days compared with the absolute control, preserving the physicochemical, phytochemical, and sensory characteristics for up to 17 days of storage, confirming that the application of 1-MCP post-harvest is effective, providing the opportunity to increase the export destinations of Mexican jackfruit.

Keywords: Jackfruit; 1-Methylcyclopropene; Marketing conditions; Physiologic and physicochemical parameters; Total soluble phenols; Antioxidant capacity