Articles
EFFECTS OF 1-METHYLCYCLOPENE ON FRUIT DECAY AND QUALITY IN CHINESE BAYBERRY
Article number
712_88
Pages
699 – 704
Language
English
Abstract
1-Methylcyclopene (1-MCP) prevents ethylene action and extends postharvest life of many fruits and vegetables.
It has been shown that treatment concentration and temperature are two important factors affecting the efficacy of 1-MCP. Considering the very short shelf life of Chinese bayberry fruit at ambient temperature, this work was carried out to investigate the effects of 1-MCP treatment at low and high temperatures on fruit decay and quality in this fruit.
The fruit (cv. Wuwei) were harvested at ripe stage and exposed to 0.5, 1.0, and 5 μL/L 1-MCP at 5°C for 12 h or at 20°C for 4 h.
Following treatment, fruit were stored either at 0 °C for 12 days or at 20°C for 3 days.
Treatment with 1-MCP at 5°C significantly reduced decay incidence during storage at both temperatures.
The lowest concentration of 1-MCP was most effective in inhibiting fruit decay when stored at 0°C, having a decay index of 5% after 12 days of storage.
In contrast, control fruit had a decay index of 15%. For fruit stored at 20°C after a treatment at 5 °C, 5 μL/L
1-MCP was most effective in reducing fruit decay.
The decay index of those treated fruit was 12% at 3 days, compared with 20% in control fruit.
In complete contrast, 1-MCP treatment at 20 °C led to increased fruit decay at either 0 or 20 °C storage.
Treatment with 1-MCP at both temperatures maintained higher total soluble solids (TSS) content during storage at 0°C, however, no significant differences were observed among any of the 1-MCP treatments.
There was no significant effect of
1-MCP on TSS content when the fruit were stored at 20°C. Total titratable acidity content was not significantly influenced by 1-MCP treatment.
These results suggest that low temperature for 1-MCP treatment has the potential to extend the postharvest life of Chinese bayberries by inhibiting fruit decay.
It has been shown that treatment concentration and temperature are two important factors affecting the efficacy of 1-MCP. Considering the very short shelf life of Chinese bayberry fruit at ambient temperature, this work was carried out to investigate the effects of 1-MCP treatment at low and high temperatures on fruit decay and quality in this fruit.
The fruit (cv. Wuwei) were harvested at ripe stage and exposed to 0.5, 1.0, and 5 μL/L 1-MCP at 5°C for 12 h or at 20°C for 4 h.
Following treatment, fruit were stored either at 0 °C for 12 days or at 20°C for 3 days.
Treatment with 1-MCP at 5°C significantly reduced decay incidence during storage at both temperatures.
The lowest concentration of 1-MCP was most effective in inhibiting fruit decay when stored at 0°C, having a decay index of 5% after 12 days of storage.
In contrast, control fruit had a decay index of 15%. For fruit stored at 20°C after a treatment at 5 °C, 5 μL/L
1-MCP was most effective in reducing fruit decay.
The decay index of those treated fruit was 12% at 3 days, compared with 20% in control fruit.
In complete contrast, 1-MCP treatment at 20 °C led to increased fruit decay at either 0 or 20 °C storage.
Treatment with 1-MCP at both temperatures maintained higher total soluble solids (TSS) content during storage at 0°C, however, no significant differences were observed among any of the 1-MCP treatments.
There was no significant effect of
1-MCP on TSS content when the fruit were stored at 20°C. Total titratable acidity content was not significantly influenced by 1-MCP treatment.
These results suggest that low temperature for 1-MCP treatment has the potential to extend the postharvest life of Chinese bayberries by inhibiting fruit decay.
Authors
N. Li, X.Q. Wang, S.J. Ma, S.F. Cao, Z.F. Yang, X.X. Wang, Y.H. Zheng
Keywords
Myrica rubra Seib & Zucc., 1-methylcyclopropene (1-MCP), decay index, total soluble solids, total titratable acidity
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