Use of 1-MCP (1-Methylcyclopropane) to Reduce Durian
(Durio zibethinus Murr.)s Smell after Peeling1
Usana Trainoak2, Maratree Plainsirichai,
Kitti Srisaad, Peeraya
Chottanom, Anuchita
Munggnam and Teerasak Manupeerapan
1. M.Sc. Thesis, Mahasarakham
University, Kantharawichai, Mahasarakham, 44000, Thailand.
2. E-Mail: usana2929@hotmail.com
Durian
is a famous economic topical fruit. It is consumed broadly and mostly exported
to other countries in Asia. However, durian has very strong smell, which is not
accepted by Western consumers. The smell is arisen
from thiol and ester compounds. The smell is very high at ripening stage and it
is stimulated by ethylene. This research used 1-MCP (1-Methylcyclopropane)
to reduce durians smell after peeling. We treated
durian pulp with 1-MCP at different concentrations, 0 (untreated), 500, 1,000,
1,500 nl/l for 12 hours at 20 ํC then storage at 15 + 2 ํC.
Data on natural durians smell were collected.
There were 4 trained
people to give score by using scale from 0-10 at every 2 days. At day 2 of
storage, durian obtained 1,500 nl/l 1-MCP had durians smell (0.448 scores)
significantly lower than untreated fruit (2.185 scores). At day 4 of storage
durians smell (1.177 score) was also significantly lower than untreated fruit
(3.143 scores). Therefore, it could be concluded that treating durian pulp with
1,000 nl/l 1-MCP was the most suitable concentration to reduce durians smell
on day 2 and 4 of storage as 1-MCP is an inhibitor of
ethylene resulting in low production of ester.
MCPทุเรียน