Treatment of Asian Vegetables and Herbs with 1-MCP

  • 27 pages

  • Published: 1 Jan 2003

  • Author(s): Thomson, Graeme, Winkler, Sonja, Wilkinson, Ian

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Previous studies on Asian vegetables (DAV-128A, DAV-153A) have focused on new technologies such as modified atmosphere packaging to assist in maintaining produce quality and increase market opportunities. However, the adoption of these technologies has been limited by the requirement to have optimum temperature management. 1-MCP (1-methylcyclopropene) use has been identified as a possible means of maintaining produce quality where cool chain technologies are ineffective.

1-MCP is applied as a fumigant and interferes with the ability of ethylene to produce a senescent response in produce, thereby potentially increasing the shelf-life of highly perishable vegetables and contributing to improved quality, less waste and increased sales.

The aim of this project was to determine if 1-MCP fumigation could assist in the quality maintenance of seven Asian vegetables and herbs. Any positive data resulting from this work could be used to assist with the registration of 1-MCP for commercial use in Australia.