Effect of 1-methylcyclopropene on bioavailability of in vitro digests from ‘ Fuji ’ apple

The aim of this work was to examine the effect of 1-methylcyclopropene (1-MCP) on bioavailability of `Fuji´ apple (Zizyphus jujuba M.) during the period of shelf life. Fruits were exposed to 0.5 μL^-1 of 1-MCP for 24 h at room temperature, following storage, fruits were held up to 8 days and assessed for quality, membrane permeability, malondialdehyde (MDA), and using an in vitro digestion system that simulated the physiochemical changes that occurred in the upper gastrointestinal tract. The differences in fruit firmness, soluble solid concentration (SSC), and membrane permeability with 1-MCP treatment were manifested during shelf life period. MDA, an indicator of lipid peroxidation caused by reactive oxygen species, increased during shelf life and the contents were significantly lower in fruit treated with 1-MCP than control samples. The results indicated 1-MCP was an effective tool for quality improvement and extension of shelf life in apples, and showed that the bioavailability of tissues was tightly related to the quality of fruits and the simulated digestion appeared to be an efficient tool for studying the bioavailability from fruits and vegetables.