Articles
EFFECTS OF 1-MCP ON DIFFERENT POSTHARVEST QUALITY PARAMETERS IN ZUCCHINI
Article number
1091_9
Pages
83 – 89
Language
English
Abstract
Ethylene can accelerate ripening and other postharvest physiological processes such as softening and development of chilling injury (CI) in both climacteric and non-climacteric fruit.
Zucchini is an immature non-climacteric fruit that produces low levels of ethylene during its postharvest storage at different temperatures.
However, when fruit is stored at 4°C and then transferred to 20°C, ethylene production is rapidly induced.
We have recently found that this cold-induced ethylene is associated to chilling sensitivity.
To analyse the potential benefit of inhibiting ethylene perception of zucchini on quality, fruit of five commercial hybrids were treated with 2.4 µl L-1 1-MCP for 48 h, and then stored for up to 14 days at 4°C. Firmness, weight loss, color, chilling injury incidence and ethylene production of the fruit were evaluated during the storage period.
The treatment with 1-MCP was not equally effective in the fruit of all cultivars, it improved chilling tolerance in zucchini, reducing weight loss and delaying the onset of chilling injury in cold stored fruit, These improvements were associated with a delay in the production of cold-induced ethylene.
Fruit color and firmness were not affected by 1-MCP.
Zucchini is an immature non-climacteric fruit that produces low levels of ethylene during its postharvest storage at different temperatures.
However, when fruit is stored at 4°C and then transferred to 20°C, ethylene production is rapidly induced.
We have recently found that this cold-induced ethylene is associated to chilling sensitivity.
To analyse the potential benefit of inhibiting ethylene perception of zucchini on quality, fruit of five commercial hybrids were treated with 2.4 µl L-1 1-MCP for 48 h, and then stored for up to 14 days at 4°C. Firmness, weight loss, color, chilling injury incidence and ethylene production of the fruit were evaluated during the storage period.
The treatment with 1-MCP was not equally effective in the fruit of all cultivars, it improved chilling tolerance in zucchini, reducing weight loss and delaying the onset of chilling injury in cold stored fruit, These improvements were associated with a delay in the production of cold-induced ethylene.
Fruit color and firmness were not affected by 1-MCP.
Authors
Z. Megías, S. Manzano, C. Martínez, A. Barrera, D. Garrido, J.L. Valenzuela, M. Jamilena
Keywords
Cucurbita pepo, 1-MCP, chilling injury, ethylene, fruit quality
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