1-MCP USE ON PRUNUS SPP. TO MAINTAIN FRUIT QUALITY AND TO EXTEND SHELF LIFE DURING STORAGE: A COMPARATIVE STUDY

Abstract

This work shows a summary on the role of 1-MCP applied at different doses (0.25 to 1 uL L -1 ) on two apricot (Prunus armeniaca L. 'Currot' and 'Bulida'), two early season plum (Prunus salicina Lindl. 'Santa Rosa' and 'Golden Japan') and two late season plum cultivars (Prunus domestica L. 'President' and 'Reina Claudia'), the latter harvested at two ripening stages. All 1-MCP treatments were performed at 1°C for 24 hours. Fruit were stored for several periods at 1°C and subsequent days at 20°C and 90% RH. 1-MCP reduced ethylene production of all cultivars, and prevented the autocatalytic production of ethylene, especially during shelf life at 20°C. High correlations were found between the 1-MCP dose applied and the reduction of ethylene emission. 1-MCP treatment was effective on delaying fruit quality parameter evolution, the highest dose being the most effective during cold storage and shelf life. The correlation between 1-MCP concentration and quality parameters such as weight loss, colour changes, softening delay and °Brix-titratable acidity ratio suggests that ethylene dependant and independent processes are involved during the ripening. The 1-MCP effect was greater in the more advanced ripening stage, when the sensorial and quality attributes are higher from the consumers point of view. In conclusion, 1-MCP could be a good mean to prolong the storability of Prunus spp., such as apricot and plum, in which after harvesting no more than 7-10 days of cold storage could be expected with optimal fruit sensory attributes. In terms of extension of shelf life, between 2 and 3 weeks more were achieved in 1-MCP treated fruits as compared with controls.