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To evaluate the role of Aloe vera gel coating on ripening and fruit quality of nectarine (Prunus persica L. Batch cv 'Arctic Snow'), the uncoated and coated fruit were allowed to ripen at 20 ± 1°C in first experiment and in the second experiment, the fruit were stored at 0 ± 0.5°C and 90 ± 5% RH for 3 and 6 weeks prior to ripening at 20 ± 1°C. Aloe vera gel-coated fruit kept at ambient or 3 and 6 weeks cold storage reduced respiration rate, ethylene production (62, 37 and 43% respectively), retarded fruit softening, reduced electrolyte leakage (EL), weight loss (65%), levels of ascorbic acid and total antioxidants (24, 9 and 13%) during ripening than control. In conclusion, Aloe vera gel can be used for extending storage life at ambient or cold storage and maintaining quality of 'Arctic Snow' nectarine.

To investigate the effects of postharvest application of 1-MCP on ethylene production, activities of ethylene biosynthesis enzymes including 1-aminocyclopropane carboxylic acid synthase (ACS), 1-amino-cyclopropane carboxylic acid oxidase (ACO) and 1-amino-cyclopropane carboxylic acid (ACC) content; and fruit softening enzymes such as pectin esterase (PE), exo-polygalacturonase (exo-PG), endo-polygalacturonase (endo-PG), as well as endo-1,4-β-D-glucanase (EGase) during plum fruit ripening, plum (Prunus salicina L. cv. Tegan Blue) fruit were exposed to 1-MCP (0, 0.5, 1.0 or 2.0 μL L-1) at 20 o ±1 o C for 24 h. Following the treatments, fruit were allowed to ripen at ambient temperature (20 o ±1 o C), ethylene production in fruit, activities of ACS, ACO, ACC content and fruit softening enzymes (PE, EGase, exo-PG and endo-PG) in fruit skin and pulp were recorded at different intervals during fruit ripening period. Postharvest application of 1-MCP significantly delayed and suppressed the climacteric ethylene production and reduced the fruit softening during ripening period. 1-MCP application significantly reduced the activities of ethylene biosynthesis enzymes ACS, ACO and ACC content in skin as well as in pulp tissues and the reduction was more pronounced with increased concentrations of 1-MCP applied. PE, EGase, exo-PG and endo-PG activities in the skin and the pulp were also significantly reduced with the application of 1-MCP. The reduction in activities of various fruit softening enzymes (PE, EGase, exo-PG and endo-PG) in skin as well as pulp tissues during ripening may attribute to direct inhibitory effect of 1-MCP on these fruit softening enzymes and /or due to the reduced biosynthesis of ethylene. 1-MCP treated fruit showed differential activities of fruit softening and ethylene biosynthesis enzymes in the skin and pulp tissues which warrant further investigation on regulation of gene expression related to these enzymes with 1-MCP treatment. In conclusion, `Tegan Blue' plum fruit treated with 1.0 μL L-1 1-MCP for 24 hours at 20 o C suppressed and delayed ethylene production and reduced the activities of ethylene biosynthesis enzymes (ACS, ACO) and ACC content as well as various fruit softening enzymes (PE, EGase, exo-PG and endo-PG) in fruit skin and pulp tissues which may attribute directly to the reduced ethylene biosynthesis and/or inhibitory effect of 1-MCP on these fruit softening enzymes.

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