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Articles

1-MCP DELAYS RIPENING AND ENHANCES SHELF LIFE AND QUALITY OF KIWIFRUIT

Article number

913_49

Pages

373 – 377

Language

English

Abstract

This study was conducted to observe the effect of different concentrations of 1-methylcyclopropene [1-MCP] on postharvest life and quality of kiwifruit (Actinidia deliciosa (A.Chev.) C.F. Liang and A.R. Ferguson Allison). Kiwifruit Allison were treated with different concentrations of 1-MCP (0.5, 1, and 2 µl/L) and un-treated fruit served as control. 1-MCP treatment was given for 24 h at 20°C and after treatment, fruit were transferred to ambient storage, and observations on different physical, physiological, biochemical and quality attributes were recorded at 3 day intervals.
All concentrations of 1-MCP influenced physiological loss in weight (PLW) and fruit firmness in kiwifruit with 2 µl/L the most effective.
PLW in untreated fruit was very high (18.6%) in comparison to 1-MCP treated fruit after 18 days storage, and 1-MCP (2 µl/L) treated fruit were much firmer (31.7 N) than untreated fruit (8.4 N). TSS increased suddenly in untreated fruit on day 6 (12.5%), increased up to day 12 (16.8%) and declined after day 15 of storage (15.7%), whereas in 1-MCP (2 µl/L) treated fruits it increased from day 12 only. 1-MCP (2 µl/L) treated fruit retained ascorbic acid better than other treatments and control.
TA decreased during storage and there was no significant difference among treatments.

Publication

VII International Symposium on Kiwifruit

Authors

MD. Jameel Jhalegar, R.R. Sharma, R.K. Pal

Keywords

1-MCP, physiological loss in weight, fruit firmness, quality attributes

Full text

https://doi.org/10.17660/ActaHortic.2011.913.49

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E. Sfakiotakis | I. Petkopoulou

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T. Panagopoulos | M.D.C. Antunes

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L. Asteggiano | L. Giordani | A. Bevilacqua | G. Vittone | G. Costa

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C.M. Cantin | D. Holcroft | C.H. Crisosto

86. EVALUATION OF A NON-DESTRUCTIVE DRY MATTER SENSOR FOR KIWIFRUIT

C.M. Cantin | A. Soto | G.M. Crisosto | C.H. Crisosto

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88. 1-MCP IS AN EFFECTIVE TOOL FOR REDUCING DETRIMENTAL EFFECTS OF ETHYLENE CONTAMINATION DURING KIWIFRUIT STORAGE

B.G. Defilippi | P. Robledo | D. Manríquez

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E. Duman | M.M. Özcan

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R. van den Dungen | S. Te Lintel Hekkert | S.M. Cristescu | F.J.M. Harren

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K.B. Marsh | M. Sullivan | T.G. Thorp

92. THE CHALLENGE OF GLOBALGAP^® STANDARD ON KIWIFRUIT

D. Ferrucci | N. Passeri | B. Pancino | D. Scipione

93. MONITORING OF ‘HAYWARD’ (ACTINIDIA DELICIOSA) FRUIT RIPENING IN NORTH-WEST ITALY

S. Pellegrino | F. Costamagna | M. Noferini | G. Costa

94. EFFECT OF HEAT SHRINKABLE FILMS ON SHELF LIFE, AND QUALITY OF TRAY-WRAPPED KIWIFRUITS (ACTINIDIA DELICIOSA CHEV.)

R.R. Sharma | R.K. Pal | S.K. Jha | A. Kumar

95. CHANGES IN VOLATILE PRODUCTION AND SENSORY QUALITY OF ACTINIDIA ARGUTA FRUIT DURING FRUIT MATURATION

M.Y. Wang | M. Wohlers | X. Chen | K.B. Marsh

96. FINAL DISCUSSION

A.R. Ferguson | G. Costa