Inhibitory effect of 1-MCP on ripening and superficial scald development in ‘McIntosh’ and ‘Delicious’ apples
- 1 January 2000
- journal article
- research article
- Published by Taylor & Francis in The Journal of Horticultural Science and Biotechnology
- Vol. 75 (3) , 271-276
- https://doi.org/10.1080/14620316.2000.11511236
Abstract
‘McIntosh’ and ‘Delicious’ apple were treated with the competitive ethylene (C2H4) antagonist 1-methylcyclopropene (1-MCP), to evaluate its feasibility as a postharvest tool for use by the apple industry. The threshold concentration of 1-MCP required to inhibit de novo C2H4 production and action was 1 ¼l l–1. 1-MCP treatment completely inhibited C2H4production in apples for 6–10 d at20°C following storage at 0°C in air or controlled atmosphere for 60 or 120 d. 1-MCP-treated apples were significantly firmer (13 to 20 N) than untreated apples following storage and post-storage handling for 7 to 14 d at 20°C. Total soluble solids of apples was not affected by 1-MCP treatment. Inhibition of total volatiles and ∝-farnesene emanated by apples by 1-MCP treatment was parallel to the inhibition of C2H4 production by 1-MCP. Contents of ∝-farnesene and its putative superficial scald causing catabolite, conjugated triene alcohol, in the skin were reduced 60 to 98% by ≥1 μl l–1 1-MCP. Treatment with 1-MCP suppressed the incidence of superficial scald in ‘McIntosh’ and ‘Delicious’ apples by 30% and 90%, respectively.Keywords
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