Sains Malaysiana 42(7)(2013): 903–909

 

Effect of 1-Methylcyclopropene (1-MCP) Treatment on Firmness and

Softening Related Enzymes of ‘Sekaki’ Papaya Fruit During

Ripening at Ambient

(Kesan Perlakuan 1-Metilsiklopropena (1-MCP) ke atas Tekstur dan Aktiviti Enzim Berkait

Perlembutan Betik ‘Sekaki’ Semasa Pemasakan pada Suhu Ambien)

 

 

Azhane Ahmad, Zainon Mohd. Ali & Zamri Zainal*

School of Biosciences and Biotechnology, Faculty of Science and Technology

Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor D.E. Malaysia

 

Zamri Zainal*

Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia

43600 Bangi, Selangor D.E. Malaysia

 

Diserahkan: 13 Mac 2012/Diterima: 16 Disember 2012

 

ABSTRACT

fruit ripening process. The effects of 1-MCP (90 ppb for 12 h) on softening related changes were determined through physiological changes, fruit firmness and activities of the cell wall degrading enzymes including α-galactosidase, β-galactosidase, pectin methylesterase (PME) and xylanase during ripening in papaya (Carica papaya L. cv Sekaki). In this study, fruits were treated with 90 ppb concentration of 1-MCP gaseous vapors for 12 h in airtight container maintained at 28oC. After the treatment fruits were placed at ambient temperature (28oC). Papaya treated with 1-MCP experienced a significant delayed in skin color development, weight loss and reduced firmness loss compared with the fruit without 1-MCP treatment. As softening progressed, activity of the cell wall degrading enzymes in fruit without 1-MCP treatment increased significantly coincident with a rapid decline in fruit firmness. With 1-MCP application, fruit experienced a delay in activity of cell wall degrading enzymes but continued to increase until later stage of ripening. Thus it may be suggested that 1-MCP treatment may aid in delaying softening-related process and thereby extended the postharvest life and maintained the quality of the ‘Sekaki’ papaya fruit.

 

Keywords: 1-methylcyclopropene (1-MCP); cell wall degrading enzymes; softening-related changes

 

ABSTRAK

Kelebihan penggunaan 1-metilsiklopropena (1-MCP) didapati merencat penghasilan etilena dan sekaligus melambatkan pemasakan buah daripada berlaku. Perlakuan 1-MCP (90 ppb, 12 jam) terhadap perubahan berkaitan perlembutan telah dikaji melalui perubahan fisiologi, ketegaran tisu buah dan pengukuran aktiviti α-galaktosidase, β-galaktosidase, pektin metilesterase (PME) dan xilanase yang merupakan enzim berkait perlembutan betik (Carica papaya L. cv Sekaki). Betik ‘Sekaki’ dalam kajian ini diberikan perlakuan 1-MCP pada kepekatan 90 ppb dan ditempatkan di dalam bekas kedap udara selama 12 jam pada suhu ambien (28oC). Hasil menunjukkan perlakuan 1-MCP memperlahankan perubahan warna kulit buah, kehilangan berat dan mengurangkan kehilangan ketegaran tisu buah secara signifikan berbanding buah tanpa perlakuan 1-MCP. Kehilangan ketegaran dikatakan seiring dengan peningkatan aktiviti enzim berkait perlembutan buah. Melalui perlakuan 1-MCP, peningkatan aktiviti enzim ini dapat ditekan sepanjang penyimpanan. Walau bagaimanapun, aras aktiviti enzim perlembutan buah yang dikaji meningkat secara berterusan namun dengan lebih perlahan jika dibandingkan dengan buah tanpa perlakuan 1-MCP. Hasil kajian ini mencadangkan perlakuan 1-MCP berupaya melambatkan kemerosotan ketegaran buah selaras dengan penindasan aktiviti enzim perlembutan buah sekaligus memanjangkan hayat simpanan di samping memelihara kualiti betik ‘Sekaki’.

 

Kata kunci: 1-metilsiklopropena (1-MCP); enzim perlembutan buah; perubahan berkait perlembutan

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*Pengarang untuk surat-menyurat; email: zz@ukm.my

 

 

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