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The Scientific World Journal
Volume 2014 (2014), Article ID 896853, 7 pages
http://dx.doi.org/10.1155/2014/896853
Research Article

Effect of the Application of 1-Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (Annona muricata L.)

1Laboratorio de Integral de Investigación de Alimentos, Instituto Tecnológico de Tepic, Apartado Postal 634, 63175 Tepic, NAY, Mexico
2UNIDA, Instituto Tecnológico de Veracruz, M. A. de Quevedo 2779, 91897 Veracruz, VER, Mexico

Received 11 October 2013; Accepted 16 February 2014; Published 27 April 2014

Academic Editors: P. B. Andrade, O. I. Aruoma, and R.-C. Sun

Copyright © 2014 Cristina L. Moreno-Hernández et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The effect of the application of 1-methylcyclopropene (1-MCP) and wax emulsions, alone or combined, on composition analysis, vitamin C, polyphenols, and antioxidant capacity of soursop was evaluated. Fruits were stored as follows: at 25°C (control), and at 16°C: fruits sprayed with candelilla or flava emulsions, fruits treated with 1500 nL/L of 1-MCP (20°C, 12 h), and fruits treated with 1-MCP and then sprayed with emulsions. Fruits were allowed to ripen and the edible part was used for analysis. Only fruits stored at 16°C without 1-MCP showed visible symptoms of chilling injury. Fruits treated with 1-MCP combined with flava emulsion maintained in greater extent their vitamin C content, dietary fiber, total phenolics content, and antioxidant activity. The combination of 1-MCP and emulsions can be utilized in postharvest handling of soursop because this combination can preserve its nutritional composition and antioxidant activity.