Article Dans Une Revue European Journal of Nutrition and Food Safety Année : 2025

Effect of 1-MCP Treatment on the Shelf-Life of Rape Vegetables Stored under Ambient and Cooler Conditions

Résumé

Aims: The main objective of the study was to assess the effect of 1-Methylcyclopropene (1-MCP) on the shelf life of rape vegetables. Specifically, when treated with 1-MCP at 6 and 24 hours of exposure time, respectively. Study Design: Twenty-four (24) rape (Brassica napus) vegetable samples were purposively harvested from a local farm along the Chivu riverbanks. After harvesting, the rape was washed, sorted out to remove all vegetables that started undergoing senescence and bruised vegetables, and also put into groups based on size. Fresh rape vegetables were selected for both the treated and untreated groups based on criteria such as homogeneity in color, size, and shape. The vegetables were then sorted into six groups, each containing four new vegetables of comparable sizes, which were selected purposively. The vegetables in each group were labeled and treated with 1-MCP at 6 and 24-hour exposure times using a completely randomized design. Place and Duration of Study: This research was conducted at the Malawi University of Science and Technology (MUST) in the Thyolo district of Malawi between April and May 2025. Methodology: The 1-MCP used in the treatments was extracted from a commercial powdered formulation containing 0.43% (w/w) at its original concentration. Using a balance, 0.30 g of the powdered 1-MCP was weighed into a 300 mL volumetric flask to create a 1 ppm 1-MCP solution. The volumetric flask containing the powdered 1-MCP was filled with distilled water to the mark. The solution was swirled about 10 times for proper dissolution. The 300 mL 1-MCP solution was further diluted using the dilution formula. For 1 ppm 1-MCP, 24.36 μl/L of 1-MCP was poured into a beaker used for the treatment. The rape vegetables were exposed to 1-MCP at 1 ppm in different 16L air-tight containers at 21°C for 6 hours and 24 hours. There were control groups that were not exposed to 1-MCP. After exposure to 1-MCP, the control and exposed vegetables (6 and 24 hours) were stored under ambient and cooler storage conditions. Rape vegetables stored under ambient conditions were placed on the shelf. The ambient and cooler temperatures were 28°C and 16°C, respectively. The rape vegetables were subjected to analysis by determining the weight loss, shrinkage, decay, and color. The samples were removed every two days for further analysis. Results: Weight loss ranged from 0.00±0.00% to 18.57±0.49%. Rape vegetables exposed to 1-MCP for 24 hours and also stored under cooler conditions had the least weight loss. Rape vegetables exposed to 1-MCP for 24 hours under ambient conditions were best for storage since it reduced the rate of decay in the vegetables. The color of rape vegetables changed from green to dark brown and some to yellowish green during storage. However, during storage, it was observed that 1-MCP-treated rape vegetables had a minimal change in color from green to yellowish green. Shrinkage of rape vegetables ranged from 0.00±0.00% to 10.34±0.95%, with control vegetables stored under ambient conditions recording the highest value. Conclusion: The Result Indicated that 1-MCP extends the shelf life of rape vegetables during storage.

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Dates et versions

hal-05218733 , version 1 (22-08-2025)

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  • HAL Id : hal-05218733 , version 1

Citer

Allan Chitani Basikolo. Effect of 1-MCP Treatment on the Shelf-Life of Rape Vegetables Stored under Ambient and Cooler Conditions. European Journal of Nutrition and Food Safety, 2025, 17 (8), pp.290-301. ⟨hal-05218733⟩
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