Home > International Conference: Postharvest Unlimited > 1-METHYLCYCLOPROPENE DELAYS RIPENING PROCESS OF ‘BLACK DIAMOND’ PLUM

Articles

1-METHYLCYCLOPROPENE DELAYS RIPENING PROCESS OF ‘BLACK DIAMOND’ PLUM

Article number

599_5

Pages

59 – 63

Language

English

Abstract

Plums cv. Black Diamond were treated with concentrations of 0, 500 or 750 ppb 1-Methylcyclopropene (1-MCP) for 24 h at 1°C and then stored at 1°C. After harvest and after 10, 20, 30 or 40 days at 1°C, fruit were transferred to 20°C for 8 days simulating shelf-life.
Ethylene emission of plums was strongly inhibited by 1-MCP and levels of CO₂ production were significantly higher in non-treated fruit.
Control plums exhibited a rapid flesh softening while 1-MCP treatments showed high values of firmness during the storage. 1-MCP treatment delayed color evolution, control fruit showed lower L, a and b values (Hunter Lab parameters) compared with treated plums.
No significant differences among treatments were detected in sugar content; nevertheless 1-MCP retarded the acidity decline.
Our results demonstrated that 1-MCP treatment resulted in delaying ripening and senescence processes and improved fruit quality during cold storage and subsequent shelf-life.

Publication

International Conference: Postharvest Unlimited

Authors

A. Salvador, J. Cuquerella, S. Úbeda

Keywords

1-MCP, cold storage, shelf life, ethylene, respiration rate, firmness, color

Full text

https://doi.org/10.17660/ActaHortic.2003.599.5

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