Interactive Effects of 1-MCP and Temperature on 'Elberta' Peach Quality

Abstract

<jats:p>'Elberta' peaches (<jats:italic>Prunus persica</jats:italic> L.) harvested 6 days apart were treated with 0.5 mL·L<jats:sup>-1</jats:sup> 1-MCP for 4 hours at 20 °C then stored at 0, 5, 10 or 20 °C. Fruit were ripened at 20 °C for 3 days after 1, 3, and 6 weeks of storage at 0, 5, and 10 °C. Treatment with 1-MCP delayed the onset of climacteric ethylene production and reduced respiration in fruit held at 20 °C. 1-MCP-treated fruit were firmer than untreated controls after storage at 0 or 5 °C. 1-MCP-treated fruit also had higher titratable acidity (TA) after 1 week of storage at 0 or 5 °C, but TA was lower compared to controls after 3 or 6 weeks of storage. Fruit stored at 5 °C had more severe internal browning, lower extractable juice and TA than fruit stored at either 0 or 10 °C, however, 1-MCP treated fruit had more severe internal browning than untreated fruit after 3 and 6 weeks of storage at 5 °C. Fruit from harvest 1 treated with 1-MCP and stored at 0 °C for 6 weeks failed to soften after removal from storage. Chemical name used: 1-methylcyclopropene (1-MCP).</jats:p>

Effect of 1-methylcyclopropene (1-MCP) on storage life and quality of pear fruits

“…The fruits treated with 1-MCP maintained higher acidity during storage probably due to delay in ripening process. Fan et al (2002) observed lower acidity loss during storage in peach treated with 1-MCP.…”

“…Hence, the farmers are forced to sell their produce during this period at very low prices. Storage of fruits at optimum temperature and relative humidity (RH) coupled with safe post-harvest treatments not only regulate the market supply but also protect fruits from various losses (Fan et al 2002).…”

1-Methylcyclopropene alleviates chilling injury by regulating energy metabolism and fatty acid content in ‘Nanguo’ pears

“…1-MCP has been shown to inhibit CI incidence in some horticultural products such as apple (Apollo Arquiza et al, 2005), avocado (Pesis et al, 2002), pineapple (Fan et al, 1999), persimmon (Salvador et al, 2004), 'Fallgold' tangerine and grapefruit (Dou et al, 2005), 'Nova' and 'Ortanique' mandarins (Salvador et al, 2006), plum (Candan et al, 2011), and loquat (Cao et al, 2010). On the other hand, CI symptoms were induced in banana (Jiang et al, 2004), 'Shamouti' orange (Porat et al, 1999), and peach (Fan et al, 2002) by 1-MCP.…”

Volatile ester-synthesising capacity in ‘Tardibelle’ peach fruit in response to controlled atmosphere and 1-MCP treatment

“…1-MCP treatment of peach and nectarine (P. persica L. Batsch var. nectarina) fruit has been shown to maintain flesh firmness and acidity, but it has been also reported to decrease juiciness and to increase the incidence of some physiological disorders (Dong, Zhou, Sonego, Lers, & Lurie, 2001;Fan, Argenta, & Mattheis, 2002;Mathooko, Tsunashima, Owino, Kubo, & Inaba, 2001). Other undesirable side effects have been found as well: 1-MCP-treated 'Big Top' nectarines had altered fruit odour patterns (Rizzolo, Eccher Zerbini, Grassi, Cambiaghi, & Bianchi, 2006), in accordance with reports for other fruit species, such as apricots (Prunus armeniaca L.) (Fan, Argenta, & Mattheis, 2000), melon (Cucumis melo L.) (Flores et al, 2002), banana (Musa sp.…”