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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
Received:
13 March 2012/Accepted: 16 December 2012
ABSTRACT
1-Methylcyclopropene (1-MCP) has been found to inhibit
ethylene action and thus it can delay the 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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*Corresponding author; email: zz@ukm.my
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