Articles
Yellowing and pedicel abscission are delayed in calamansi (x Citrofortunella microcarpa) fruit treated with 1-methylcyclopropene
Article number
1213_41
Pages
287 – 292
Language
English
Abstract
Calamansi (× Citrofortunella microcarpa) fruit were treated with 1-methylcyclopropene, 1-MCP (0, 500 or 1000 nL L-1 for 6 h) and stored under ambient conditions (27.39±0.48°C, 83.72±2.05% RH) for 6 days.
Application of 1-MCP resulted in delay in yellowing and pedicel abscission; and better visual quality of calamansi fruit.
At 6 days after treatment, 1000 nL L-1 1-MCP treatment had the least fruit with >50% yellowing (27.3%) while 100 and 0 nL L-1 1-MCP had 55.2 and 61.6%, respectively.
The former also gave 51.7% more fruit with intact pedicels compared to the control. 1-MCP, however, had no effect on the percentage weight loss, decay, total soluble solids, and titratable acidity of the calamansi fruit.
Application of 1-MCP resulted in delay in yellowing and pedicel abscission; and better visual quality of calamansi fruit.
At 6 days after treatment, 1000 nL L-1 1-MCP treatment had the least fruit with >50% yellowing (27.3%) while 100 and 0 nL L-1 1-MCP had 55.2 and 61.6%, respectively.
The former also gave 51.7% more fruit with intact pedicels compared to the control. 1-MCP, however, had no effect on the percentage weight loss, decay, total soluble solids, and titratable acidity of the calamansi fruit.
Authors
E.V. Bayogan, L.B. Secretaria
Keywords
Philippine lime, 1-MCP, color change, intact pedicels, fruit quality
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