Effects of 1-Methylcyclopropene (1-McP) on Quality of Sweet Cherry (Prunus Avium L. 'Ferrovia') During Storage

Effects of ethrel, 1‐MCP and modified atmosphere packaging on the quality of ‘Wonderful’ pomegranates during cold storage

“…After 16 h at 20 °C, ethylene production decreased to its low initial level. However, this induction of ethylene production after rewarming did not appear to aggravate CI symptoms in zucchini . On the other hand, papaya fruits ( Carica papaya L.) stored at 7 °C for 30 days showed an increase in ethylene production at day 30.…”

“…The use of atmosphere modification and 1‐MCP application during cold storage at 7 °C has been reported for pomegranate; three controlled atmosphere storage conditions (1 kPa O 2 , 1 kPa O 2 /15 kPa CO 2 , and 5 kPaO 2 /15 kPaCO 2 ) significantly reduced scald incidence and severity, whereas 1‐MCP at 1 µL L −1 did not reduce scald incidence and severity at 7 °C . On other hand, the exposure of cherry fruits to 0.3 and 1 mL L −1 of 1‐MCP reduced pitting symptoms and decay in the ‘Sweetheart’ cultivar, rot development in ‘Lambert Compact’ and respiration rate in ‘Ferrovia’ compared to control fruits during cold storage . In the present study, the delay of CI symptoms until 100 days by 1‐MCP treatment may be attributed to possible changes in the mechanisms of ethylene perception in pomegranate fruit during storage at a temperature below 5 °C.…”

“…However, this induction of ethylene production after rewarming did not appear to aggravate CI symptoms in zucchini. 52 On the other hand, papaya fruits (Carica papaya L.) stored at 7 ∘ C for 30 days showed an increase in ethylene production at day 30. Papaya fruits treated at room temperature (25 ∘ C) with exogenous ethylene (1000 mg mL −1 ) and stored at 7 ∘ C for 25 and 30 days showed an increase in ethylene production on the first post-treatment day.…”

Effects of the ethylene-action inhibitor 1-methylcyclopropene on postharvest quality of non-climacteric fruit crops

“…Thus, exposure to 1-MCP might have enhanced cherry fruit stress tolerance, which consequently reduces development of physiological disorders during storage. Recently, Piazzolla et al (2015) reported that exposure to 1-MCP at 1 mL L À1 slightly reduced respiration rates of 'Ferrovia' cherries stored at 4 and 20 C, but concluded that this treatment did not prevent quality loss and was not recommended for cherries.…”

Metabolomic and Transcriptomic Profiling Provide Novel Insights into Fruit Ripening and Ripening Disorder Caused by 1-MCP Treatments in Papaya

“…As an effective inhibitor of the ethylene receptor, 1-MCP irreversibly binds to the receptor, thereby inhibiting the transduction of ethylene signal, which can effectively delay fruit ripening and softening [ 9 , 10 ]. Studies have shown that treatment with 1-MCP can effectively prolong the storage and shelf life of various climacteric and non-climacteric fruits [ 11 , 12 ]. However, there are many problems with the practical applications of 1-MCP.…”