Effect of 1-methylcyclopropene on ripening of melting flesh peaches and nectarines

• Published in: Postharvest biology and technology Vol. 31; no. 3; pp. 263 - 268
• Main Authors: Liguori, Giorgia, Weksler, Asya, Zutahi, Yoahanan, Lurie, Susan, Kosto, Itzhak
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier B.V 01-03-2004; Elsevier Science
• Subjects: 1-Methylcyclopropene; Biological and medical sciences; cultivars; Ethylene; ethylene production; Food industries; Fruit and vegetable industries; fruits; Fundamental and applied biological sciences. Psychology; hardness; harvest date; nectarines; peaches; Prunus persica; Ripening; shelf life; Softening; soluble solids; titratable acidity; Ripening; Prunus persica; 1-Methylcyclopropene; Softening; Ethylene; Nectarine; Fruit; Peach
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2003.09.007

1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, was applied to early season, melting flesh stone fruit to try to extend their shelf life. ‘Almog’ and ‘Oded’, two white flesh peaches, and ‘April Glow’, a yellow flesh nectarine, were tested. Application of 1-MCP was at both 20 and 0
°C for 5, 10 and 20
h and at concentrations from 0.5 to 20
μl
l
−1. When treated at 0
°C the fruits were stored for 5 days before removal to 20
°C for ripening. 1-MCP slowed fruit softening in a concentration and time dependent manner, extending the period before the fruits became over-soft. The inhibition of softening was greater when fruits were treated and held at 20
°C than if they were treated at 0
°C and held for 5 days at 0
°C before ripening at 20
°C. Five μl
l
−1 of 1-MCP for 20
h was the optimum concentration and time of treatment for inhibition of softening. Ethylene production in peaches was not inhibited by 1-MCP at 20
°C but was inhibited after application at 0
°C. Respiration and soluble solids content were not affected by 1-MCP treatment. Titratable acidity loss was inhibited by 1-MCP in both ‘Almog’ and ‘April Glow’, but the low-acid cultivar ‘Oded’ was not affected. When fruit from two harvests, early and late, were examined for their response to 1-MCP, softening was slower in fruit from both harvests. It appears that 1-MCP in high concentrations can extend shelf life of rapidly softening, perishable fruits such as early season, melting flesh stone fruit.