Abstract
ABSTRACT:'Santa Rosa’plums were treated with concentrations of 0‐ (control), 0.5‐, or 0.75‐μL/L 1‐methylcyclopropene (1‐MCP) for 24 h at 1°C and stored at 1 °C for up to 40 d. Ethylene and CO2 production, firmness, weight loss, Brix, acidity, color evolution, and ethanol and acetaldehyde concentrations were determined periodically after cold storage and after subsequent shelf life of 5 and 8 d at 20 °C. 1‐MCP strongly inhibited ethylene and CO2 production. Higher values of firmness were observed in 1‐MCP‐treated plums compared with control. 1‐MCP treatment delayed color evolution, reduced acidity loss, and inhibited ethanol and acetaldehyde production. 1‐MCP did not affect weight loss or sugar content.
Published Version
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