Different Concentrations Of 1-MCP Research Articles

Effect of Different Concentrations of 1-MCP and Varied Storage Environments on Physical Characteristics and Consumer Acceptability of Solo Papaya (Carica papaya L.) Fruits

The nature of papaya fruits is intently connected with their physical characteristics. Changes during aging are critical, yet uncontrolled ripening procedure can prompt fast degradation of quality. Despite the myriads of problems during storage and transportation or distribution, it is imperative to control ripening so as to reduce losses and maximize profit. A 4x2 factorial experiment in a completely randomized design was carried out to determine the effects of applying four concentrations of 1-MCP under two storage conditions on physical characteristics and consumer acceptability of ‘Solo’ papaya. During ripening, data on various physical characteristics including fruit firmness, cumulative weight loss (%), fruit skin color, shelf life and consumer acceptability were monitored. The 1-MCP treated fruit retained their firmness better than the control (untreated) fruit, regardless of whether they were stored under ambient or cold storage conditions. The percentage of weight loss decreased with increasing 1-MCP concentrations. In general, the 1-MCP treated fruit revealed a slower rate of color change compared to the control. The shelf-life of the papaya fruit treated with 1.5 ppm of 1-MCP and stored under ambient storage condition was extended by approximately 2 days. However, at the same concentration (1.5ppm) of 1-MCP but under cold storage condition, shelf life was extended by approximately 3 days.

Improving mulberry shelf-life with 1-Methylcyclopropene and modified atmosphere packaging

Black mulberries fruit are well-known sources of nutrition and their high levels of phenolics, flavonoids, and antioxidants. However, their short shelf-life and postharvest quality preservation remain a significant handicap for consumption and processing purposes. Therefore, the aim of this work was to assess the impact of 1-Methylcyclopropene (1-MCP) with modified atmosphere packaging (MAP) treatment on postharvest quality. The efficacy of two different concentrations of 1-MCP (2 and 4 μl −1) were applied in concomitance with MAP in O2/CO2 change, technological and phenolic maturity laid up at ±3 °C for 15 days were estimated. The skin color of black mulberry fruits was decreased insignificantly by pre-treated 1-MCP application. L*, a* and b* values are varied but any significant difference was observed. 1-MCP treatment encouraged influence of preventing decreases in total phenolic content. 4 μl L−1 1-MCP remarkably restricted both improving of skin color and enhancement soluble solids, protected quality and enlarged postharvest life.

Effect of different concentrations of 1-MCP and storage temperatures on the quality and shelf-life of mature-green ‘Keitt’ mangoes

ISHS IV All Africa Horticultural Congress - AAHC2021: Transformative Innovations in Horticulture Effect of different concentrations of 1-MCP and storage temperatures on the quality and shelf-life of mature-green ‘Keitt’ mangoes

Effect of 1-MCP treatment on preservation and quality of ‘Jinyan’ kiwifruit

The experiment is carried out with the ‘Jinyan’ kiwifruit planted in Pujiang City, in the Sichuan Province as a test material. Under the sealed condition of PE fresh-keeping bag, the effect of different concentrations of 1-MCP on the storage and preservation of ‘Jinyan’ kiwifruit is studied. The result shows that under the normal temperature storage condition, the suitable concentration of 1-MCP can slow down the fruit hardness of ‘Jinyan’ kiwifruit during storage, reduce the rot rate and water loss rate, and make ‘Jinyan’ kiwifruit in storage process. Maintain high soluble solid content, inhibit the decrease of titratable acid content and VC content, prolong the storage time of ‘Jinyan’ kiwifruit, and effectively maintain the physiological quality of ‘Jinyan’ kiwifruit. Among them, 1-MCP perform best in the storage and preservation of ‘Jinyan’ kiwifruit at a concentration of 375 mg⋅L−1.

Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage

The yardlong bean belongs to nonclimacteric fruit. The objective of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) treatment on physicochemical characteristics of yardlong beans during cold storage. Freshly harvested yardlong beans were treated with different concentrations of 1-MCP (0, 0.75, 1.0, 1.25, and 1.5 μL ·L−1) and stored at 8°C for 21 days. The results showed that, compared with the control, the decrease in firmness and good fruit rate and the degradation of chlorophyll and vitamin C (Vc) content could be inhibited, change in skin color could be delayed, activities of superoxide dismutase (SOD) and peroxidase (POD) could be improved, and the increasing of malondialdehyde (MDA) content and weight loss could be inhibited significantly by 1-MCP treatments. Of the different concentrations of 1-MCP, 1.0 μL·L−1 proved to have the best preservative effects, extending storage time and delaying ripening and senescence of yardlong beans. These results indicated that 1-MCP treatment provided an effective method for delaying the postharvest senescence of fresh yardlong beans.

REDUCED INTERNAL BROWNING IN PINEAPPLE FRUIT BY 1-MCP PRETREATMENT AND THE ANTIOXIDANT RESPONSE

The objective of this study was to determine the involvement of 1-MCP on reducing internal browning and antioxidant systems in ‘Phulae’ pineapple fruit under chilling stress. Phulae pineapple at 25% yellow peel stage were pre-treated with different concentrations of 1-MCP (100, 200, and 400 nl L-1) for 16 h, at 25°C, and non-treated fruit were used as the control. Fruit were packed in corrugated boxes and stored at 10°C, 90-95% RH, for 30 days. Internal browning symptoms were first observed in the control treatment after 20 days of storage, while pretreatment with 200 nl L-1 of 1-MCP significantly reduced the percentage of internal browning in Phulae pineapple fruit. The changes of peel color and total soluble solid (TSS) was delayed by 1-MCP treatment. Hydrogen peroxide (H2O2), superoxide dismutase (SOD), and ascorbate peroxidase (APX) increased during storage and their changes were not significantly affected by different concentrations of 1-MCP treatment. The activity of catalase (CAT) was higher in 200 nl L-1 of 1-MCP than other concentrations until 10 days of storage. Glutathione content was significantly higher in fruit pre-treated by 200 nl L-1 of 1-MCP than in fruit pre-treated with other concentrations throughout storage. These results suggest that 200 nl L-1 of 1-MCP could increase chilling resistance in Phulae pineapple fruit by regulating glutathione metabolism.

English

The effect of 1-methylcyclopropene (1-MCP) on ripening and chilling injury in sapodilla fruits was investigated. Sapodilla fruits were treated with four different concentrations of 1-MCP (0.0, 0.2, 0.5 or 1.0 µL/L) and two exposure times (12 or 24 h) in sealed chambers under different temperatures (15 and 25°C). Following the previous treatment, fruits were stored at 25°C with 85 to 95% relative humidity (RH) for ripening assessment. Subsequently, we evaluated the effect of 1-MCP (1.0 µL/L for 24 h at 25°C) on chilling injury when fruits were stored at 6°C, and matured afterwards at 25°C. 1-MCP treatment delayed the ripening of sapodilla fruits (from 4 to 11 days). Ethylene and carbon dioxide production were reduced and delayed significantly (P<0.05) by 1-MCP treatment. In general, all quality characteristics of fruits were maintained. Sapodilla fruit stored at 6°C for 3, 10 and 14 days developed chilling injury. These chilling injury symptoms were reduced by 1-MCP treatment. Key words: 1-methylcyclopropene (1-MCP), sapodilla, chilling injury, postharvest.

Conservação pós-colheita de manga 'Tommy Atkins' com 1-metilciclopropeno

O presente estudo teve como objetivo avaliar a conservação pós-colheita de manga Tommy Atkins tratada com diferentes concentrações de 1-MCP, armazenada sob refrigeração. Os tratamentos foram compostos de diferentes concentrações de 1-MCP: 0; 100; 300 e 600 nL.L-¹ sendo armazenados por 12 horas em câmaras isoladas vedadas à temperatura de 25°C; após abertura da câmara, os frutos foram armazenados nas temperaturas de 25°C com 75±5% de UR e 10°C com 70±5% de UR, por 28 dias. O delineamento foi inteiramente casualizado, em esquema fatorial 4 x 6 x 2. Foram utilizadas quatro repetições por tratamento, com cinco frutos por parcela. As variáveis analisadas foram: perda de massa, firmeza, vitamina C, açúcares totais e redutores e carotenoides. Nas condições em que o experimento foi conduzido, pode-se concluir que: as aplicações em pós-colheita de 1-MCP em manga Tommy Atkins foi eficiente em retardar o metabolismo de maturação dos frutos; o 1-MCP associado à refrigeração foi eficiente em manter os frutos armazenados por 28 dias de vida útil; a concentração de 600 nL.L-1 de 1-MCP foi considerada a mais eficiente em retardar o amadurecimento do fruto nas temperaturas de 10 e 25°C.

Influence of different concentrations of 1‐methylcyclopropene on the quality of tomato harvested at different maturity stages

A wide range of 1-methylcyclopropene (1-MCP) concentrations as well as various treatment durations have been studied in tomatoes by different researchers. However, little is known about interaction of 1-MCP doses and maturity stages of tomatoes. Therefore the effects of different concentrations of 1-MCP on storage and postharvest quality of 'Zorro' tomatoes harvested at mature green or pink maturity stages were investigated in a 2-year trial study. Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages. Lower concentrations of 1-MCP slightly reduced the loss in general quality features compared with untreated tomatoes. The results suggest that 1-MCP, especially at higher doses, is effective for delaying ripening of mature green tomatoes. Mature green fruits treated with 1000 nL L(-1) 1-MCP were stored for 35 days without significant decreases in quality characteristics such as elasticity, surface color and SSC/TA with certain physiological processes (ethylene production, PG activity, lycopene synthesis).

Integrated application of 1-methylcyclopropene and modified atmosphere packaging to improve quality retention of litchi cultivars during storage

The effect of 1-MCP application on overall quality retention of ‘Mauritius’ and ‘McLean's Red’ litchi under modified atmosphere packaging (MAP) was investigated. Fruit was packed in biorientated polypropylene bags and exposed to different concentrations of 1-MCP (300, 500 and 1000 nL L −1) within the packaging, heat sealed and stored at 2 °C for 14 and 21 d. Of the three concentrations, 300 nL L −1 was most effective in preventing browning and retention of colour in both cultivars after 14 and 21 d cold storage. The effect of 1-MCP (300 nL L −1) was more promising on ‘McLean's Red’ than ‘Mauritius’. 1-MCP (300 nL L −1) significantly reduced the polyphenol oxidase (PPO) and peroxidase (POD) activity, retained membrane integrity, anthocyanin content and prevented the decline of pericarp colour values, L*, a* and b* during storage. At higher concentrations, 1-MCP showed negative effects on membrane integrity, pericarp browning, PPO and POD activity in both cultivars. 1-MCP (1000 nL L −1) significantly suppressed fruit respiration and retained the SSC/TA and firmness. Thus, application of 1-MCP in combination with the use of MAP can extend the storage life of ‘McLean's Red’ up to 21 d.

Amadurecimento de sapoti (Manilkara zapota L.) submetido ao 1-metilciclopropeno

Este trabalho tem como objetivo avaliar o efeito do 1-MCP no controle do amadurecimento de sapoti. Os frutos foram colhidos no estádio de maturação fisiológico (fruto apto para amadurecer separado da planta-mãe), tratados com 0; 300 e 600 nL L-1 de 1-MCP por 12 horas em câmaras vedadas a 25 ± 2ºC e umidade relativa de 70 ± 5%. Ao término do tratamento com 1-MCP, os frutos foram armazenados por 23 dias nas mesmas condições de temperatura e umidade. As variáveis analisadas foram: perda de massa fresca, aparência externa, firmeza, cor da polpa, acidez titulável, pH, sólidos solúveis e açúcares solúveis totais. O 1-metilciclopropeno (1-MCP) retarda o amadurecimento e prolonga a vida útil pós-colheita de sapoti. A concentração de 300 nL.L-1 de 1-MCP apresentou melhores resultados, prolongando a vida útil pós-colheita do sapoti por seis dias.

Effects of different concentrations of 1-MCP on the yellowing of West Indian lime ( Citrus aurantifolia, Swingle) fruit

The effects of 1-methylcyclopropene (1-MCP), an ethylene inhibitor, on endogenous ethylene production and chlorophyll degradation in the West Indian lime ( Citrus aurantifolia, Swingle cv. ‘Paan’) were examined under ambient conditions (24–31 °C and 73–81% RH). Fruit treated with 250 or 500 nl l −1 1-MCP effectively retarded yellowing for 21 days at ambient storage. Application of 1000 nl l −1 1-MCP accelerated yellowing within 9 days, while 750 nl l −1 1-MCP treated fruit completely turned yellow at 15 days. Chlorophyllase and chlorophyll degrading peroxidase activities in flavedo tissue of lime peel were delayed in 1-MCP treated fruit at concentrations of 250 and 500 nl l −1. Ethylene production rate of 1000 nl l −1 1-MCP treated fruit was 1.6 times higher than that of untreated fruit. Nevertheless, 1-MCP at low concentrations (250 or 500 nl l −1) effectively suppressed endogenous ethylene production. Ascorbic acid content was reduced in fruit treated with 1000 nl l −1 1-MCP but not in fruit treated with 250, 500 or 750 nl l −1. Before commercial treatment of limes with 1-MCP becomes possible, the appropriate concentration and treatment temperature, fruit maturity stage and storage temperature must be determined.

SOME EFFECTS OF 1-METHYLCYCLOPROPENE ON THE QUALITY OF CLEMENTINE MANDARIN FRUIT KEPT AT AMBIENT TEMPERATURE

Ethylene inhibitor 1-methylcyclopropene (1-MCP) effect on the quality of clementine mandarin (Citrus reticulata L.) was evaluated during the storage at ambient temperature. Fruit were harvested at mature stage at TSS/Acid ratio greater than 7.5 with very slight green colour of the skin corresponding to a colour index value of -6.5. Selected fruit, free from any external blemishes or disorder were fumigated with different concentrations of 1-MCP of 0, no 1-MCP; 500; 1000; 1500; 2000 and 2500 ppb for a period of 20hr at 20°C. After treatment, fruit were divided onto two groups of samples. One group was treated during the first three days of storage with 20 ppm of ethylene and the other stored at the same temperature of 18 to 20°C for 15 days. Different quality parameters were evaluated at 5 days regular interval. Colour changes and firmness loss were higher in non treated fruit and from the samples treated with ethylene in comparison to fruit treated with 1-MCP only. The control with no ethylene treatment has lost more than 15% of firmness against 8.04; 8.49 and 8.40 respectively for 2500; 2000 and 1500 ppb. High acid content and low TSS were observed in 1-MCP treated fruits followed or no with ethylene treatment comparatively to the control. After 15 days storage at 20°C, TSS/Acid ratio was 10.38 and 12.99 respectively for the control with or without ethylene treatment. Application of exogenous ethylene tends to reduce the effectiveness of 1-MCP treatment.

Controle do amadurecimento de banana 'Prata-Anã' armazenada sob refrigeração e atmosfera modificada passiva com o uso do 1-metilciclopropeno

O 1- Metilciclopropeno (1-MCP) é um produto inovador que inibe a ação do etileno em vegetais, retardando o início do amadurecimento de pomáceas, frutas de caroço e frutas tropicais. Com este trabalho objetivou-se avaliar a eficiência de diferentes concentrações do 1-MCP no controle do amadurecimento de bananas 'Prata-Anã' produzidas no Norte de Minas Gerais, armazenadas a 12°C e 95% de UR sob atmosfera modificada passiva. Os cachos foram colhidos no grau 1 de coloração da casca, que corresponde ao estádio verde de maturação. Foram utilizadas somente as segundas pencas dos cachos selecionados e estas foram separadas em buquês de 4 frutos. Cada parcela constou de 4 repetições e cada repetição 1 buquê. As concentrações do 1-MCP aplicadas foram: 0, 30, 60 e 90 ppb. Os frutos foram acondicionados em bandejas de isopor e embalados em filme de PVC de 15 micras, armazenados a 12°C e 95% de UR, sendo avaliados aos 10, 15, 20, e 25 dias. As avaliações realizadas constaram de diâmetro, grau de coloração da casca, firmeza, sólidos solúveis, acidez titulável e pH. A aplicação do 1-MCP foi eficaz em retardar o amadurecimento de bananas 'Prata-Anã' cultivadas na região Norte de Minas Gerais. As concentrações de 30, 60 e 90 ppb não apresentaram efeito diferenciado quanto às características avaliadas, podendo ser utilizada a concentração de 30 ppb, com economia do produto, obtendo-se os mesmos benefícios das concentrações de 60 e 90 ppb.

Conservação de caqui (Diospyros kaki, L.), cv. fuyu, pela aplicação de 1-metilciclopropeno

O presente trabalho teve por objetivo avaliar o efeito do 1-metilciclopropeno (1-MCP) na conservação pós-colheita do caqui (Diospyrus kaki L.) cv. Fuyu. Foram utilizadas frutas provenientes de um pomar comercial de Farroupilha-RS. Os caquis foram colhidos quando apresentavam coloração amarelo-alaranjada. Foram aplicadas três concentrações de 1-MCP (312, 625 e 1250 nL.L-1) durante 24 horas à temperatura ambiente (±25ºC). Após a aplicação dos tratamentos, as frutas foram armazenadas em câmara fria sob ar refrigerado a 0ºC e aproximadamente 90% de umidade relativa, por um período de até 90 dias. As avaliações da qualidade foram realizadas na instalação do experimento, aos 30; 60 e 90 dias de armazenagem refrigerada, sendo as análises efetuadas 3 dias após a retirada da frigoconservação, para simular um período de comercialização. Ao final do período, observou-se que as variáveis pH, sólidos solúveis totais e acidez total titulável não foram influenciadas pela aplicação de 1-MCP. A produção de etileno não alcançou níveis detectáveis nas condições do experimento. Nas frutas tratadas com 1-MCP houve maior desenvolvimento de cor vermelha. A firmeza de polpa apresentou valores significativamente maiores nos caquis tratados com 1-MCP em relação às frutas do tratamento-testemunha. Não houve diferença significativa entre as concentrações de 1-MCP.