Effect of 1-Methylcyclopropene combined with chitosan-coated film on storage quality of passion fruit

Passion fruit is susceptible to pathogens attack and shriveling during storage. This study investigated the synergistic effect of 1-Methylcyclopropene (1-MCP) and chitosan on passion fruit. Passion Fruit treated with a combination of 1 μL/L 1-MCP and four different concentrations of chitosan solution (0, 0.5%, 1%, 1.5%, w/v), then stored at 4 °C. 1-MCP combined 1% (w/v) chitosan-coated film was more effective in improving the storage quality of passion fruit than treatment of 1-MCP combined with other concentrations of chitosan-coated. In addition, 1-MCP combined 1% (w/v) chitosan-coated film decreased the weight loss rate, shrinkage index, and respiratory rate. Furthermore, it inhibited the peroxidase (POD) and ascorbate peroxidase (APX) activity decrease. Therefore, 1-MCP combined with 1% (w/v) chitosan-coated treatment provides a new option for preserving passion fruit.