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EFFECT OF 1-MCP ON POST HARVEST PERFORMANCE OF ´CHIMARRITA´ PEACH FRUITS

Article number
713_74
Pages
497 – 500
Language
English
Abstract
Peach fruits are very sensitive to ethylene. ‘Chimarrita’ peaches stored during 2 to 3 weeks under low temperature frequently show woolliness, a symptom of chilling injury.
The purpose of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on the quality of stored peach fruits.
Fruits were treated with 1-MCP at 0, 500, 750 and 1,000 nL.L-1 at room temperature for 24 hours and then stored during 14 or 21 days at 0 ± 2°C. After storage, fruits remained during three days at room temperature to simulate shelf life.
Flesh firmness, soluble solids content, titratable acidity and woolliness were evaluated. 1-MCP treatments showed a delay in the ripening process that could prolong shelf life.

Publication
VI International Peach Symposium
Authors
F.L. Cuquel, E.R. Fantin, B. Monte, A.C. Motta, L.L. May de Mio, L.B. Monteiro
Keywords
stone-fruit, methylcyclopropene, ethylene, chilling-injury, woolliness, mealiness, softening
Full text
https://doi.org/10.17660/ActaHortic.2006.713.74
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