1-METHYLCYCLOPROPENE DELAYS RIPENING AND IMPROVES POSTHARVEST QUALITY OF WHITE FLESH LOQUAT

The ethylene inhibitor 1-methylcyclopropene (1-MCP) delayed ripening and improved postharvest fruit quality of loquat (Eriobotrya japonica Lindl.). 1-MCP was used on the white flesh sub-acid loquat cultivars ‘Claudia’ and ‘BRT20’ to evaluate the possible effect on fruit ripening and to prevent negative effects of cold storage, like internal browning and flesh leatheriness. 1-MCP was applied at 2°C for 20 h and concentrations of 1 and 5 µl L^-1. After 1-MCP treatment fruit were held at 2°C for 7, 14, and 21 days and then moved to 18°C for 5 days.
Fruit flesh firmness, titratable acidity (TA), total soluble content (TSS), weight loss, internal browning and flesh leatheriness were evaluated at harvest and 2 and 5 days after moving samples from 2 to 18°C including. 1-MCP slowed fruit ripening and deterioration depending on the concentration and cultivar: 1 µl L^-1 was the optimum concentration for inhibition of softening in both cultivars.
Moreover, 1-MCP treatments effectively reduced internal browning and flesh leatheriness.
These results indicated that 1-MCP can extend shelf life of the highly perishable loquat fruit.

IV International Symposium on Loquat

G. Liguori, E. Barone, V. Farina, P. Inglese

Eriobotrya japonica, 1-MCP, softening, flesh disorders

https://doi.org/10.17660/ActaHortic.2015.1092.23