1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality

Carrillo, M.; Hernández, M.S.; Barrera, José; Martínez, O.; Fernández-Trujillo, J.P.

doi:10.1016/j.lwt.2010.05.029

Cited by 14 publications

(15 citation statements)

References 13 publications

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“…Refrigeration, in addition to decreasing respiration in the champa fruits, may have delayed deterioration and thus water loss by transpiration, as previously mentioned in other studies (Toivonen, 2016;Brasil and Siddiqui, 2018). Likewise, Carrillo et al (2011) found that 1-MCP, together with storage at 7°C, reduced weight loss in araza fruits.…”

Section: Effect Of 1-mcp and Refrigerationsupporting

confidence: 59%

“…This explains the duration of 26 d in the use of refrigeration, as compared to the 12 d in the fruits without treatments. Concordant results were Balaguera-López et al (2015) in cape gooseberry fruits, and by Carrillo et al (2011) in Eugenia stipitate (araza) fruits, where refrigeration reduced the respiration rate and extended the postharvest conservation.…”

Section: Effect Of 1-mcp and Refrigerationmentioning

confidence: 81%

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Regulating the postharvest life of Campomanesia lineatifolia R. & P. fruits through the interaction of ethylene, 1-methylcyclopropene and low temperatures

González

González-Martínez

Córdoba

et al. 2021

Rev. Colomb. Cienc. Hortic.

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The champa (Campomanesia lineatifolia) is a very perishability berry with a pleasant taste. The objective of this research was to study the regulation and prolongation of the postharvest conservation of champa fruits using 1-methylcyclopropene (1-MCP) and refrigeration. Two experiments were carried out: In experiment 1, four treatments were evaluated to understand the regulation of maturation. The treatments were: control, 1-MCP, ethylene and 1-MCP + ethylene. The fruits were stored at room temperature. In experiment 2, the combination of the application of 1-MCP and two storage temperatures (room temperature [16±2°C] as well as 2±0.4°C) were used. In the two experiments, four repetitions were used, each one with approximately 500 g of fruits harvested at stage 2 of maturity (25% yellow and 75% green). The results of experiment 1 indicated that the fruits with 1-MCP presented the longest postharvest duration (17 days), firmness, and titratable acidity. They also had the lowest respiratory rate and weight loss during the 10 days. However, the fruits treated with ethylene had the opposite behavior, indicating that the changes evaluated during ripening were associated with this hormone. In experiment 2, the fruits refrigerated at 2°C, with or without the application of 1-MCP, had the longest postharvest duration, lasting 26 days, as compared to 12 days in the control fruits (without refrigeration and with 1-MCP). The fruits that lasted longer had a low respiratory rate during storage, as well as lower values for weight loss and, color index but, greater firmness and acidity. The 1-MCP was efficient when the fruits were at room temperature.

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Section: Effect Of 1-mcp and Refrigerationsupporting

confidence: 59%

Section: Effect Of 1-mcp and Refrigerationmentioning

confidence: 81%

Regulating the postharvest life of Campomanesia lineatifolia R. & P. fruits through the interaction of ethylene, 1-methylcyclopropene and low temperatures

González

González-Martínez

Córdoba

et al. 2021

Rev. Colomb. Cienc. Hortic.

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“…), arazá ( Eugenia stipitata ) (Carrillo et al . ) and mangosteen ( Garcinia mangostana ) (Piriyavinit et al . ).…”

Section: Resultsmentioning

confidence: 99%

“…There are many reports about the effect of 1‐MCP on RR and these studies have shown that 1‐MCP reduces or inhibits the respiratory metabolism for a period of time (Carrillo et al . ; Zhang et al . ).…”

Section: Resultsmentioning

confidence: 99%

Physiological and Physicochemical Behavior of Soursop Fruits Refrigerated with 1‐Methylcyclopropene

Espinosa

Ortiz

Tovar

et al. 2012

Journal of Food Quality

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The effect of 1-methylcyclopropene (1-MCP) on the ripening of a native variety of soursop (Annona muricata L.) under refrigerated storage was evaluated. Control fruits were stored at 25 and 16C, and a group of fruits was exposed to 200 or 400 nL/L of 1-MCP and then stored at 16C. The effect of 1-MCP on soursop fruits stored at 16C (6 days) and then at 25C was also studied. Fruits stored at 25C ripened after 4-6 days. Fruits held at 16C ripened after 8-9 days; however, chilling injury symptoms were observed. 1-MCP caused a reduction in respiration and ethylene production rates and there was no visible chilling injury to the fruit pulp.In conclusion, application of 200 or 400 nL/L of 1-MCP on refrigerated soursop delayed ripening for 7 days, which should provide additional time to handle the fruit at least in the domestic market.

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“…Results also suggest that 1-MCP at 1.0 μl l -1 applied to green bell pepper was the most effective in delaying senescence, manifested as a delay in chlorophyll degradation and fresh weight loss. In addition, Carrillo, Hernández, Barrera, Martínez, and Fernández-Trujillo (2011) reported that the successful application of 1-MCP to fruit is strongly dependent on many factors, such as, cultivar, harvest maturity stage, concentration, exposure time, and temperatures (Sozzi & Beaudry, 2007). Blankenship (2003) indicated that 1-MCP treatment duration ranged from 12 to 24 h to achieve a full response.…”

Section: Discussionmentioning

confidence: 99%

Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

Chutichudet¹,

Chutichudet²,

Trainoak³

2015

JAS

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‘Maha Chanok’ mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l-1) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l-1 1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l-1 1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l-1 1-MCP for 12 h.

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1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality

Cited by 14 publications

References 13 publications

Regulating the postharvest life of Campomanesia lineatifolia R. & P. fruits through the interaction of ethylene, 1-methylcyclopropene and low temperatures

Regulating the postharvest life of Campomanesia lineatifolia R. & P. fruits through the interaction of ethylene, 1-methylcyclopropene and low temperatures

Physiological and Physicochemical Behavior of Soursop Fruits Refrigerated with 1‐Methylcyclopropene

Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

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