1-MCP prolongs the shelf-life and changes the aroma profile of guava ( Psidium guajava L.) fruit

Abstract

Guava fruit are highly perishable and deteriorate within 2 to 4 days. Moreover, these fruit are highly aromatic to the point that some consumers do not purchase it due to their overly strong aroma. We examined the potential of modified atmosphere packaging and 1-MCP treatments to improve storage life and reduce the biosynthesis of volatiles. Various quality parameters were also assessed and the aroma profile was investigated using SPME-GCMS. 1-MCP significantly retards the ripening process, as indicated by greener, and firmer fruit compared to untreated fruit. The main consequence of this slowed ripening was prolonged shelf-life. Moreover, 1-MCP treatment resulted in a highly reduced biosynthesis of aroma volatiles and significantly altered the odour-volatiles composition. Key volatiles that were reduced were: ethyl acetate, ethanol, hexanal, p-cymene, β-bisabolene, caryophyllene oxide, (+)-α-terpineol, cinnamyl acetate, carveol, γ-eudesmol. On the other hand, the biosynthesis of the following volatiles remained higher with 1-MCP treatment: α-pinene, β-myrcene, D-limonene, eucalyptol, trans-β-ocimene, 3-carene, caryophyllene, 7-epi-α- selinene, α-muurolene, and spathulenol.