Effect Of 1-MCP Treatment Research Articles

Effect of 1-MCP treatment on cellulase activity and its gene expression to improve postharvest quality of custard apple fruit

The custard apple fruit is a respiratory climacteric fruit. Cell wall polysaccharide metabolism causes it to soften and decay rapidly during postharvest storage, which lowers its quality and shortens its shelf life. The objective of this work was to investigate the effect of 24-hour treatment with 1-MCP (1.8 μL L−1) on the cellulase activity and its gene expression, evaluating the changes on postharvest quality of harvested custard apple fruit. The results showed that compared with the control group, 1-MCP treatment can depress the activity of cellulase and its gene expression level, by 11.37% and 25.25%, respectively. Furthermore, 1-MCP treatment could successfully preserve the firmness and prevent browning in appearance of the fruit, but had no discernible impact on the content of soluble solids (p < 0.05). Although the total amount of volatile compounds in treated custard apple fruits increased by 10 species compared with the control, 1-MCP treatment inhibited the production of esters and the degradation of aldehydes. After 1-MCP treatment, the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) increased by 34.88%, 29.19%, and 16.97%, respectively. These results indicate that 1-MCP treatment is a potentially effective method to improve postharvest quality, and enhance storage efficiency of custard apple fruit.

Effect of 1-MCP treatment on tomato photosynthetic chlorophyll activity during storage

AbstractEthylene has key roles in triggering and speeding up ripening processes, which in tomatoes take the form of various qualitative changes. Tomatoes, just like all climacteric fruits, need a continuous ethylene exposure to accelerate ripening. Therefore, it is possible to use ripening regulators preventing ethylene binding. According to some studies, chlorophyll fluorescence measurements can be used at least as efficiently as tristimulus colorimetry classifying tomatoes based on maturity. Measurements were carried out by treating fresh tomatoes with 1-MCP (1-methylcyclopropene) at six different stages of ripening and studying the changes in chlorophyll content related quality characteristics (e.g. surface colour, chlorophyll fluorescence) during postharvest storage (two-week refrigerated storage at 15 °C followed by a two-week shelf life). According to our results, chlorophyll content and photosynthetic activity of the treated samples decreased much less than those of untreated ones. Additionally, anti-ripening treatment proved to be more effective on tomatoes at an earlier stage of ripening.

Effects of 1-MCP Treatment on Physiology and Storage Quality of Root Mustard at Ambient Temperature.

Root mustard is plentiful in vitamins and minerals but shrivels and molds easily. In this study, freshly harvested root mustard was fumigated with various concentrations of 1-Methycyclopropene(1-MCP) (1 µL L−1, 1.5 µL L−1, and 2.0 µL L−1) for 24 h and stored at ambient temperature (17 ± 1 °C) for 35 d. Our data showed that 1-MCP fumigation had a striking preservation effect on maintaining weight loss, fruit firmness, lignin, Vc content, and moisture content, inhibiting respiratory intensity and ethylene release rate, as well as decreasing cell permeability and malondialdehyde (MDA) accumulation and maintaining cell membrane integrity of root mustard. In addition, lipoxygenase (LOX), pyruvate dehydrogenase (PDH), and polyphenol oxidase (PPO) activities were significantly reduced throughout the storage period. In contrast, the activities of succinate dehydrogenase (SDH), superoxide dismutase (SOD), ascorbate peroxidase (APX), phenylalanine deaminase (PAL), and peroxidase (POD) remained at high levels. Results showed that 1-MCP treatments were effective in maintaining the quality of root mustard, and the preservation effect of 1.0 μL·L−1 1-MCP was better than other concentrations of 1-MCP. This study could serve as a theoretical reference for root mustard preservation.

Effect of 1-Methylcyclopropene on the Storage Quality of Lonicera caerulea L.

Objective: In order to explore the effect of 1-Methylcyclopropene (1-MCP) on the storage quality of Lonicera caerulea L., with a view to providing theoretical and practical basis for Lonicera caerulea L. storage and preservation technology. Methods: The experiment using the Lonicera caerulea L. variety “Lanjingling” as the test material, after harvesting, it was treated with a concentration of 1 µL/L 1-MCP for 24 h, and the effect of 1-MCP treatment on the storage quality, physiological changes and anti-oxidant effects of the fruits during storage at ice temperature (−0.5±0.3) ℃ was studied. Results: Compared with the control, 1-MCP treatment delayed the decrease of good fruit rate, frost coverage index and flavor index during storage. The hardness was 1.39 kg/cm2 at 60 days of storage, which was significantly higher than the hardness of CK group (0.95 kg/cm2) during the same period and maintained the organoleptic qualities and inherent texture of the fruit. In early storage, 1-MCP treatment such as ascorbic acid, anthocyanins, flavones and total phenol content was maintained at a high level, while suppressing respiration and MDA content of the fruits, the biologically active material was suppressed and the decrease of delaying the senescence of fruits. In terms of antioxidant properties, 1-MCP could effectively slow down the decrease of T-GSH, GSH, and GSSG content, while maintaining high GR and SOD activities in the early stage of storage, thereby achieving the ability to maintain the antioxidant capacity of the fruits. Conclude: 1-MCP can effectively maintain the quality of Lonicera caerulea L. during the postharvest storage period.

Effects of 1-MCP treatment on sprouting and preservation of ginger rhizomes during storage at room temperature

The purpose of this study was to explore the effects of 1-MCP on the sprouting and preservation of ginger rhizomes during storage at room temperature. Ginger rhizomes were treated with 1 µL L−1 1-methylcyclopropene (1-MCP) and stored at 23 ± 0.2 °C. Our data showed that application of 1-MCP reduced the rate of sprouting during storage compared with the control rhizome. Respiration rate and the reducing sugar content were also reduced following 1-MCP treatment, while the starch content increased. 1-MCP treatment increased the total phenol content and inhibited polyphenol oxidase (PPO) activity. 1-MCP treatment was also associated with a higher ascorbic acid content but a reduced crude fiber content. The generation of superoxide anion free radicals (O2−), hydrogen peroxide (H2O2) and malondialdehyde (MDA) was lower following 1-MCP treatment, while the activities of catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD) were higher compared with the controls. These results suggested that application of 1-MCP could reduce sprouting rates, decrease the accumulation of ROS, and maintain the quality of ginger rhizomes during storage at room temperature. It would be useful to further explore the role and mechanisms of action of ethylene in regulating the sprouting of ginger rhizomes.

Quality maintenance of broccoli by the use of 1-MCP treatments

AbstractBroccoli's high perishability and its sensitivity to negative quality changes (i.e., mass loss, ethylene induced degreening, abscission of leaves, and florets) generates quality problems during postharvest. Freshly harvested samples were stored at 5 and 21 °C after separately treated for 24 h with 625 ppb 1-methyl-cyclopropene (1-MCP), 24 h with 2 ppm ethylene and 1-MCP followed by ethylene. Quality maintenance effectivity of 1-MCP was investigated during cold and room storage by non-destructive optical methods (chlorophyll fluorescence and DA-index®) and by the evaluation of the visual physiological symptoms. The highly positive effects of 1-MCP treatment combined with cold storage were obviously proven on quality maintenance providing better retention of initial quality related to the initial mature green stage as chlorophyll content related DA-index®; Fm, Fv, Fv/Fm, and Fm/F0 chlorophyll fluorescence values. From the practical point of view, the rapid, and easy-to-use Sintéleia FRM01-F Vis/NIR DA-meter® could be applied relatively easy for the quality measurement of broccoli. The reproducibility of quality determination could be increased by the enhanced number of measuring points or using computer aided imaging methods (i.e., chlorophyll fluorescence imaging, machine vision system) providing global and more reliable information about quality changes.

Effect of 1-methylcyclopropene (1-MCP) on quality of button mushrooms (Agaricus bisporus) packaged in different packaging materials

The effects of 1-MCP treatment on the quality of Agaricus bisporus mushrooms packed in three different packaging films, i.e., low permeable packaging (LPP), medium permeable packaging (MPP) and high permeable packaging (HPP), were evaluated. Quality factors included weight loss, color, texture, and sensory. Results show that 1-MCP can slow down the respiration rate of mushrooms. In LPP and MPP, where O2 supply was limited, the respiration rate of mushrooms can be reduced by around 25%, while in HPP where there was constant O2 supply, the respiration rate reduced by around 2%. The best effectiveness was obtained from the combination of 1-MCP and MPP, which created headspace composition of less than 0.1% of O2, and 5–10% CO2, providing more than 15 d of shelf life. This combination provided several benefits for mushroom quality including maintaining sensory quality, weight, and firmness, as well as altering the formation of flavor nucleotides process which has the potential to improve umami taste.

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.

Effect of 1-MCP Treatment on Keeping Quality of Tomato Fruits at Ambient Temperature

Effect of 1-MCP Treatment on Keeping Quality of Tomato Fruits at Ambient Temperature

Effects of precooling time and 1-MCP treatment on ‘Bartlett’ fruit quality during the cold storage

Abstract ‘Bartlett’ is one of the consumer’s favorite pears due to its juicy, delicate texture, and excellent flavor; however, the short storage life of the fruit limits its market value. One main factor affecting fruit quality is the early peel yellowing. In this study, the effects of the delayed precooling and 1-MCP treatment on the fruit quality were investigated. For the delayed precooling treatment, the fruit were held at 20 °C for 0, 12, and 24 h before they were moved to a cold storage (−1 °C). For the 1-MCP treatment, the fruit were exposed to 1-MCP at 0.3 μL/L for 24 h in the cold storage. After 1-MCP treatment, all fruits were stored at −1 °C and evaluated over a 6-month period. Results showed that delayed precooling of the field harvested fruit significantly extended the fruit cooling rate. Treatment with 1-MCP significantly inhibited the fruit respiration and ethylene production, delayed fruit ripening capacity, retarded chlorophyll degradation and eliminated senescence scald; however, these effects were not observed in the non-1-MCP treated fruit. Expression of the ethylene synthesis genes (PcACS1, PcACS4, PcACS5, and PcACO1) and receptor genes (PcETR1, PcETR2, and PcERS) was dramatically increased by delayed precooling time, but their expression was suppressed by 1-MCP treatment. Two genes (PcACS5 and PcETR1) were hierarchical among controls 0, 12 and 24. In contrast, the PcACS2 gene was upregulated by 1-MCP. The transcription level of the chlorophyll degradation genes PcPPH, PcSGR1, PcRCCR, and PcNYC was increasing in the non-1-MCP treated fruit, but inhibited by 1-MCP treatment during the cold storage time and the inhibition level was negatively related to the delayed precooling time. The expression of PcPAO and PcCHL1 dramatically decreased in the non-1-MCP treatments and little effect of 1-MCP treatment on their expression was observed. In conclusion, 0 h of delayed precooling time or 1-MCP treatment prevented peel yellowing and extended storage life of ‘Bartlett’; howerver, 1-MCP treatment delayed fruit ripening and the fruit required 14 days at 20 °C to ripen following 4–6 months of storage.

Effect of 1-MCP Treatment on the Early-season Asian Pear Cultivar ‘Wonhwang’ in Response to Different Temperature Conditions during Simulated Exportation

Effect of 1-MCP Treatment on the Early-season Asian Pear Cultivar ‘Wonhwang’ in Response to Different Temperature Conditions during Simulated Exportation

Effects of 1-MCP Treatment on the Shelf Life of “Yueyinzaocui” Pear

“Yueyinzaocui” pear (Pyrus pyrifolia cv. “Yueyinzaocui”) is a variety with good quality that is cultivated in the northeast area of Guangdong province in China and harvested from late June to early July, but it only has a 1-week shelf life. For the purpose of extending the shelf life of the “Yueyinzaocui” pear, 1 μL/L of 1-MCP (methylcyclopropene) was used to treat postharvest fruit. The results showed that fruit firmness continuously decreased; however, the respiration rate, ethylene production, β-GAL (galactosidase) activity and β-GAL transcript level increased during storage at room temperature. Compared with untreated fruit, the decline of fruit firmness during storage was delayed in 1-MCP-treated fruit. Fruit respiration rate was decreased and the ethylene production peak was postponed by 1-MCP treatment. The activity of β-GAL and transcript level of β-GAL gene was reduced, and the shelf life of the “Yueyinzaocui” pear at room temperature was extended for 10 days by 1-MCP treatment. Practical Applications The purpose of this research is to extend the shelf life of “Yueyinzaocui” pear, and the results of this study showed that 1-MCP (methylcyclopropene) treatment extended its shelf life by 10 days at room temperature. “Yueyinzaocui” pear will rot rapidly in 1 week because of β-galactosidase activity, which caused sale burden for farmers. So if the farmers use the method studied in this research, 1 μL/L 1-MCP treatment, it would reduce their pressure and may increase their income.

English

Summary Two new tools for better preservation of fruit quality have been developed in recent years, the treatment of apples with 1-MCP and dynamic controlled atmosphere storage (DCA). The effect of 1-MCP treatment and DCA on ethylene production and quality of ‘Golden Delicious’ apples harvested at two different ripening stages was evaluated in our study over two consecutive years. 1-MCP treatment delayed the climacteric increase of ethylene production and led to better retention of quality during RA- and ULO-storage and subsequent shelf life compared to non-treated apples. In order to achieve the optimum effect of 1-MCP, the treatment must be carried out within 7 days after harvest, as recommended by the supplier of 1-MCP. In most cases, DCA improved quality retention during storage in terms of fruit firmness and acidity compared to ULO-storage. The use of the two methods depends on the cultivars stored and conditions such as the infrastructure of the storage facility and type of handling and marketing of the apples.

The effects of 1-MCP treatment on fruit quality of medlar fruit (Mespilus germanica L. cv. Istanbul) during long term storage in the palliflex storage system

In this study, the effects of 1-methylcyclopropene (1-MCP) treatments on ripening properties, postharvest characters, antioxidant activity, organic acids and sugar contents in medlar (Mespilus germanica L. cv. Istanbul) fruit were investigated. Medlar fruit were harvested at commercial harvest maturity and treated with 0.2, 0.4 and 0.6μLL−1 of 1-MCP for 24h at 0±0.5°C in a hermetically sealed 100L containers, and stored under the palliflex storage system (21% O2+0.03% CO2) at 0±0.5°C temperature with 90±5% RH for 60 days. Most of the physiological and biochemical changes during storage and ripening were affected by 1-MCP in a dose-dependent manner. The two higher concentrations 1-MCP treatments extended the storage life, decreased weight loss and delayed the rate of softening, loss of taste, browning incidence in skin color (C* and ho values). 1-MCP treatments also retarded the decline of titratable acidity. During the early stage of storage, total phenolics, total flavonoids, total condensed tannins, ascorbic acid, antioxidant activity and organic acids gradually decreased in all treatments. The reduced changes in the total phenolics, total flavonoids, total condensed tannins, ascorbic acid, antioxidant activity, as well as individual organic acid (malic and oxalic acids) contents showed the effectiveness of 0.4 and 0.6μLL−1 1-MCP in retarding fruit ripening. These results demonstrate that 0.4 and 0.6μLL−1 1-MCP treatments were effective in extending postharvest life and maintaining the quality of medlar fruit.

Effects of 1-MCP Treatment on the Ethylene Synthesis of Postharvest Yali Pear Seeds

The effects of 1-MCP treatment on the ethylene synthesis of Yali pear seeds of different harvest maturity were evaluated during storage. Yali pear fruit (early harvested and late harvested) were treated with 1.0 μL.L-11-MCP for 20 h at room temperature, packaged in PE plastic film and then stored at 0±1°C for 180 days. The results show that the respiration, ethylene production, ACC content, ACO and ACS activities of the seeds of early harvested Yali pear fruit with 1-MCP treatment decrease significantly during storage, the peaks decrease and are delayed for 60 days. But 1-MCP treatment has no significant effects on the indexes related with ethylene synthesis to the seeds of late harvested fruit. 1-MCP can be used to inhibit the synthesis of ethylene in the seeds effectively and keep the quality and extend the shelf life of early harvested Yali pear fruit.

Study on Different Maturity on Maintaining Quality and Prolonging Storage Life of Kiwifruit

The effects of 1-MCP treatment on postharvest physiology and quality of kiwifruits with four different maturities were studied. Different maturities of kiwifruits were treated with1-MCP (0.5μL L-1) at 20°C for 24 hours, then stored at 0±0.5°C. Results showed that the fruit whose firmness of 11.5 kg cm-2 kept a slower respiratory rate, higher firmness, and more stable total soluble solid and titratable acid content during the end of the storage compared with other different maturity.

1-MCP, low O2 and high CO2 reduce disorders and extend vase life of “Rosalin” gerberas during storage

The hormone ethylene performs an important function in the processes related to the senescence of cut flowers, and, in particular, anti-ethylene treatments are recommended to extend the vase life of orchids. Among the treatments currently used for such postharvest treatment, 1-methylcyclopropene (1-MCP) is an efficient inhibitor of the autocatalytic production of ethylene. Although postharvest 1-MCP treatment is used to counter ethylene activity and delay senescence in fresh produce, its potential application in cut flowers has not been adequately tested. The objective of this study was to investigate the effect of 1-MCP treatment with modified atmosphere packaging on the shelf life of cut “Rosalin” gerberas. To this end, gerberas harvested at commercial maturity were divided into two groups: 1-MCP treatment (625 ppb at 4±1°C for 4 hours) and no treatment. Both groups of flowers were stored under normal and modified atmosphere conditions at 4±1°C and 80±5% relative humidity. The flowers were covered with materials of different characteristics for the modified atmosphere. To determine the differences between the treatments, quality parameters were examined in the flowers at 7-day intervals during the storage. The 1-MCP treatment with both the normal and modified atmosphere significantly reduced the overall postharvest loss in quality. The best results for the quality characteristics determined were obtained from the 1-MCP and 30 µm polyvinylchloride combined treatment. These results indicate that 1-MCP and a modified atmosphere treatment are good methods for extending the vase life, maintaining the visual quality, and reducing the loss of quality of gerberas.

Effect of 1-MCP treatment on the apple (Malus domestica L. Borkh.) allergen Mal d 1 during long-term storage

The consumption of apple fruits can induce allergic reactions. The major allergen responsible for these allergic reactions in Central Europe and North America is the apple allergen Mal d 1, the synthesis of which depends on the apple cultivar and increases during storage time. Several studies have investigated the impact of the cultivar and storage conditions on the Mal d 1 content in apple fruits. However, there are few data available on the impact of 1-methylcyclopropene (1-MCP) on Mal d 1 synthesis during long-term storage. In this study, the Mal d 1 content of seven different apple cultivars was analyzed. Half of the fruits were treated with 1-MCP (Smart Fresh™, Agro Fresh Inc. Spring House, PA, USA). After treatment, the fruits were stored for 12, 20, 28 and 36 weeks in a cold chamber at 2 °C as well as for 12, 20, 28, 36 and 44 weeks under controlled atmosphere (CA-storage, 1.5% CO2, 1.5% O2, 2 °C). The Mal d 1 contents of all apple cultivars increased during storage. With the exception of ‘Boskoop’, Mal d 1 contents of all of the fruits treated with 1-MCP were significantly lower than those of the fruits in the untreated control group.

Antioxidant potential of ‘Conference’ pears during cold storage and shelf life in response to 1-methylcyclopropene

Antioxidant metabolism and changes in membrane permeability were studied during cold storage and shelf life in ‘Conference’ pears. The fruit were harvested at different harvest dates and growing locations and treated with 300 nL L−1 of 1-methylcyclopropene (1-MCP). 1-MCP-treated fruit exhibited higher superoxide dismutase (SOD) and catalase (CAT) activity, together with higher ascorbic acid levels during cold storage. During shelf-life, the 1-MCP treatment reduced the electrolyte leakage and improved the capacity of the fruit to remove reactive oxygen species by increasing SOD, CAT and peroxidase (POX) activities. The effect of 1-MCP treatment on the antioxidant metabolism differed between orchards but not between harvest dates.

Rapid 1-methylcyclopropene (1-MCP) treatment and delayed controlled atmosphere storage of apples

The quality of ‘McIntosh’ and ‘Empire’ apples [Malus×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] after treatment with 1-methylcyclopropene (1-MCP) and delayed controlled atmosphere (CA) storage has been investigated. For each cultivar, fruit from three orchard blocks were harvested in two growing regions. 1-MCP was applied after overnight cooling to 2°C and CA conditions applied 2, 7 and 14d after harvest. Quality of fruit was assessed after CA storage for 6 months plus 1 and 7d at 20°C. 1-MCP suppressed the internal ethylene concentrations (IECs) of the fruit during the14d period before CA conditions were applied, but the extent of suppression was lower in fruit with high IECs at harvest. Untreated fruit of both ‘McIntosh’ and ‘Empire’ exposed to CA storage after 2d maintained firmness levels similar to 1-MCP treated fruit, but only for 1d of shelf life. 1-MCP treatment resulted in firm fruit after delayed CA up to 14d, but the most consistent effects were found in ‘Empire’ which has lower IECs than ‘McIntosh’. Orchard block differences in IEC affected the persistence of 1-MCP effects on firmness. Effects of 1-MCP treatment on storage disorders were inconsistent, although slight increases in risk of external carbon dioxide injury were detected. Rapid treatment of fruit with 1-MCP after harvest can afford storage operators more freedom to delay CA storage application, but attention to cultivar, fruit maturity and susceptibility of fruit to storage disorders must be considered.