Application of 1-methylcyclopropene in fresh-cut/minimal processing systems

The application of 1-methylcyclopropene (1-MCP) in fresh-cut processing systems has been approached in three ways: 1) treatment of freshly harvested crop before longer-term storage after which the product is processed, 2) treatment of whole product just before processing, or 3) treatment of fresh-cut product immediately after processing. Results in the literature to date are quite variable in terms of whether 1-MCP treatment provides a benefit, no effect, or a negative effect on shelf life and quality retention of fresh-cut product. There are a number factors that impact the nature and extent of response to 1-MCP by fresh product and these include, but are not limited to, temperature of storage for fresh-cut product, condition of raw product, type of fruit or vegetable, cultivar, harvest maturity, duration of storage before cutting, and the 1-MCP treatment approach. A critical analysis, using existing published and unpublished data, provides a preliminary assessment of the impact of some of these factors. This analysis is intended to provide some insight into important considerations on the use of 1-MCP in fresh-cut processing systems and will guide researchers in considering experimental parameters for future work.