Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Daulagala, Chathuranga; Daundasekera, W. A. M.

doi:10.4038/cjsbs.v44i2.7352

Cited by 7 publications

(8 citation statements)

References 29 publications

(38 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As a result of the inhibitory action on the receptors and the ethylene biosynthesis process (Balaguera-López et al, 2021), the application of 1-MCP was responsible for slowing down the respiratory rate in the champa fruits. This decrease in the respiratory rate with the ethylene inhibitor was responsible for a longer postharvest time of champa fruits, as reported by Daulagala and Daundasekera (2015) in avocado studies and by Cerqueira et al (2009) in guava fruits. It is also important to note that the application of ethylene 2 d after 1-MCP did not reverse this effect.…”

Section: Experiments 1 1-mcp and Ethylenesupporting

confidence: 60%

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.

View full text Add to dashboard Cite

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.

show abstract

Section: Experiments 1 1-mcp and Ethylenesupporting

confidence: 60%

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.

View full text Add to dashboard Cite

show abstract

“…Ethylene inhibition by 1-MCP usually reduces the incidence of postharvest decay in climacteric fruit, including avocado [44]. However, the relationship between ethylene and fungus in postharvest fruits is still under study; whether the effect of this plant hormone occurs mainly through affecting fruit metabolism or by directly affecting the pathogens remains unclear [45].…”

Section: Mold Incidencementioning

confidence: 99%

Effects of 1-Methylcyclopropene and Controlled Atmosphere on Ethylene Synthesis and Quality Attributes of Avocado cvs. Edranol and Fuerte

Olivares

Alvarez

Véliz

et al. 2020

Journal of Food Quality

View full text Add to dashboard Cite

Avocado production worldwide relies on several varieties, with “Hass” being the most commercialized; however, the available genotypes include a number of green-skin varieties with important roles in several countries. Because many technologies have already been developed in “Hass” avocado, the main objective of this study was to evaluate the effects of controlled atmosphere (CA) storage and 1-methylcyclopropene (1-MCP) application during long-term storage of “Edranol” and “Fuerte” avocados. Fruits of both varieties were harvested at two maturity stages: an early harvest close to 20–23% dry matter (DM) content and another after two months, with 22% and 32% DM content for Edranol and Fuerte, respectively. After harvest, the fruit was stored under the following conditions: (i) regular air storage (RA), (ii) CA with 4% O2 and 6% CO2, and (iii) 1-MCP applied at 300 ppm. Avocados were stored at 5°C and 85% relative humidity. Physiological and quality evaluations were performed immediately after 30 and 50 days; afterwards, the avocados were maintained at 20°C (shelf life) until they reached the ready-to-eat stage. Ethylene synthesis was assessed by measuring the transcript accumulation of the ACO and ACS genes. The two varieties showed distinct respiration and ethylene production rates during ripening, and fruit stored under CA or after application of 1-MCP showed lower respiration rates than fruit stored under RA, with the lowest rate in 1-MCP-treated avocados. ACS and ACO transcript levels were also lower under both conditions. CA and 1-MCP were very effective tools for extending storage life mainly by reducing the fruit softening rate and the incidence of pulp disorders in both varieties, and interestingly, these techniques did not severely affect the days to reach the ready-to-eat stage. Therefore, the use of CA and 1-MCP technologies in “Fuerte” and “Edranol” seems to be suitable for maintaining quality through 50 days of storage.

show abstract

“…The decline to sub-lethal concentrations of these compounds are triggered by fruit ripening, which facilitates pathogen development and growth [44]. The concentrated prevalence of constitutive antifungal compounds in the unripe peel of avocado fruit significantly contributes to the quiescence of C. gloeosporioides [29]. As corroboration, the germination and growth of latent C. gloeosporioides was positively correlated with the decline of persin and epicatechin compounds [41].…”

Section: Activation Of Signal Molecules In Plant Defencesmentioning

confidence: 84%

“…The authors concluded that, 1-MCP had the potential to alleviate the colour change problem through an extension of the ripening time for the early and middle harvest season. The potential for 1-MCP to delay ripening in green skin cultivar 'Pollock' avocado fruit placed under tropical ambient storage conditions was investigated [29]. The 1-MCP treatment doubled the fruit shelf life from 4 d up to 9 d, when compared against the controls.…”

Section: -Methylcyclopropene (1-mcp)mentioning

confidence: 99%

“…A significant (p < 0.05) delayed change in fruit peel colour, glossiness and softening was recorded in the 1-MCP treated fruit compared to the controls. 1-MCP treatment effectively maintained the antifungal activity, and minimised the undesirable ripening-related changes that were observed in fruit kept under warmer ambient conditions [29]. Ripening heterogeneity of 'Hass' fruit can be effectively alleviated by using heat treatment [23].…”

Section: -Methylcyclopropene (1-mcp)mentioning

confidence: 99%

See 1 more Smart Citation

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

2020

View full text Add to dashboard Cite

Developing postharvest management techniques using environmentally friendly and non-chemical approaches is key to extending the shelf life of avocados in a safer and health conscious manner. Avocados are prone to postharvest deterioration caused by mechanical damage, chilling injury, soft landing, uneven ripening and decay. Among the different cultivars of avocados commercially grown worldwide, the ‘Hass’ variety continues to be the most predominant due to its nutty flavour and functional properties. Most of the literature on postharvest decay and disorders affecting avocado fruit quality during storage and marketing is dedicated to the Hass avocado. Some of these postharvest problems are unique to the ‘Hass’ avocado can possibly be controlled by simply investing more research into other cultivars. These postharvest losses can be significantly controlled using eco-friendly technologies, such as modified atmosphere, physical heat treatments and most importantly investing in natural biodegradable products with naturally inherent antimicrobial properties. Thus, this review includes the recent research-based information on the use of non-chemical treatments on the improvement of fruit health and quality.

show abstract

Effect of 1-methylcyclopropene (1-mcp) treatment on postharvest quality and antifungal activity of avocado cv. ‘pollock’ under tropical storage conditions

Cited by 7 publications

References 29 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

Effects of 1-Methylcyclopropene and Controlled Atmosphere on Ethylene Synthesis and Quality Attributes of Avocado cvs. Edranol and Fuerte

Extension of Avocado Fruit Postharvest Quality Using Non-Chemical Treatments

Contact Info

Product

Resources

About