Effect Of 1-methylcyclopropene Research Articles

Effects of 1-methylcyclopropene on the quality attributes of harvested Chinese mushroom (Volvariella volvacea) fruiting bodies.

The effects of paper containing different concentrations of 1‐methylcyclopropene (1‐MCP) on the quality of Chinese mushrooms were investigated. Mushrooms were first stored with paper containing 0, 0.25, 0.50, 0.75, 1.00, or 1.25 μl L−1 1‐MCP at 15 ± 1°C for 12 hr and then continued for up to 8 days. 1‐MCP reduced the respiratory peak, weight loss, degree of cap browning, relative leakage rate, and soluble solid content, and delayed the change in the surface hue angle. Mushrooms exposed to paper containing 1‐MCP maintained firmness and sensory attributes. The storage time of Chinese mushrooms treated with 1‐MCP at the best concentration (0.75 μl L−1) was 8 days, which was 4 days longer than that of the control. Browning in mushrooms was related to the vitamin C content, total phenol content, and polyphenol oxidase activity. The results would be very useful to the mushroom industry and provide a theoretical basis for the potential researches of the mechanisms maturation and senescence in Chinese mushrooms.

1-Methylcyclopropene Effects on Field-Grown Cotton: Morphological Characteristics and Yield

Upland cotton (Gossypium hirsutum L.) is an important socioeconomic crop throughout most of the southern U.S. In Texas, cotton is the lead cash crop and its productivity is often limited by abiotic stress events such as drought and elevated ambient temperatures. The objective of this study was to assess the effects of 1-methylcyclopropene (1-MCP) applications triggered by canopy temperature and forecasted ambient temperatures on field-grown cotton plants. Yield and crop morphological responses to 1-MCP applications were investigated in field studies conducted during the summers of 2012 to 2014 at the Texas A&M University Field Laboratory in Burleson County, TX. Positive effects of 1-MCP were found for fruit retention in 2013 and 2014 for both irrigated and dryland studies; however, a negative impact was found in the 2012 irrigated study. By harvest, 1-MCP applications had no effect on final cotton yield or fiber quality parameters. Applications of 1-MCP affected some morphological characteristics of cotton plants; however, it did not improve crop yield.

Effect of 1-Methylcyclopropene (1-MCP) Concentrations on the Physical Quality Characteristics of Two Varieties of Plantain Stored under Three Ripening Stages

Effect of 1-Methylcyclopropene (1-MCP) Concentrations on the Physical Quality Characteristics of Two Varieties of Plantain Stored under Three Ripening Stages

1-Methylcyclopropene (1-MCP), storage time, and shelf life and temperature affect phenolic compounds and antioxidant activity of ‘Jonagold’ apple

The effects of 1-methylcyclopropene (1-MCP) treatment, storage time, and shelf life and temperature on phenolic concentrations and antioxidant activity in apple peel and flesh of ‘Jonagold’ apple (Malus domestica Borkh) have been investigated. Hyperoside and chlorogenic acid were the most abundant phenolic compounds in the peel and flesh, respectively. The flesh had lower concentrations of individual phenolics, total phenolics, flavonoids and lower antioxidant activity (determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay) than the peel. In addition, the profiles of phenolics as well as the changing patterns of individual phenolics also differed between the peel and the flesh. After long-time storage (180 d), the greatest decrease of concentrations was the concentrations of hyperoside (27 %) in the peel and total phenolics (35 %) in the flesh. Also, during the 90–180 d storage period, hyperoside and rutin in the peel, chlorogenic acid in the flesh, and flavonoids and antioxidant activity decreased in both peel and flesh tissues. Individual phenolics exhibited different stabilities during the early stages after harvest. 1-MCP reduced the reduction in the concentrations of hyperoside in the peel, chlorogenic acid in the flesh, and total phenolics, flavonoids and antioxidant activity in both the peel and flesh tissues during storage and shelf life. However, for quercetin and rutin, the protective effect of 1-MCP was only observed during the shelf life period. Overall, phenolic compounds responded variously to storage, shelf life, shelf temperature and 1-MCP treatment.

1-Methylcyclopropene alleviates peel browning of ‘Nanguo’ pears by regulating energy, antioxidant and lipid metabolisms after long term refrigeration

Ripening of ‘Nanguo’ pears (Pyrus ussuriensis Maxim.) can be slowed down by cold storage, but the peel of fruit is prone to browning when they are returned to room temperature. In this study, effects of 1-methylcyclopropene (1-MCP) treatment on peel browning (PB) of ‘Nanguo’ pears, as well as on energy, antioxidant and lipid metabolisms, were investigated during shelf life after cold storage. 1-MCP treatment inhibited the occurrence of PB in ‘Nanguo’ pears during 15 d of shelf life at 20 °C. 1-MCP treated fruit showed higher firmness, glutathione (GSH) content, ATP concentration and energy charge (EC) value. Meanwhile, lower ethylene production and respiration rate, content of H2O2 and O2·−, glutathione disulphide (GSSG) content, as well as malondialdehyde (MDA) concentration and electrolyte leakage were detected in 1-MCP treated fruit. Activities and gene expression level of ATP synthase (ATPase), NADH dehydrogenase (NDA), vacuolar proton-inorganic pyrophosphatase (VPP) and glutathione peroxidase (GPX) were promoted by 1-MCP treatment. Activities and gene expression level of phospholipase D (PLD) and lipoxygenase (LOX) were inhibited by 1-MCP treatment. These results indicated that 1-MCP treatment could effectively alleviate PB in ‘Nanguo’ pears and the possible mechanisms were discussed.

Effects of 1-MCP on fruit quality and core browning in ‘Yali’ pear during cold storage

‘Yali’ pear (Pyrus bretschneideri Rehd. cv. Yali) is susceptible to core browning after a long term of cold storage. In this study, the effects of 1-methylcyclopropene (1-MCP) with different concentrations (0, 0.25, 0.5, 1.0 μL L−1) on the quality and core browning of ‘Yali’ pear fruit were investigated. The results showed that 1-MCP significantly reduced the ethylene production, kept higher firmness and titratable acidity (TA) content, and lowered core browning. Moreover, the most effective concentration of 1-MCP was found at 1.0 μL L−1. Compared with control, 1.0 μL L−1 1-MCP treatment decreased the content of H2O2, while maintained higher levels of ascorbic acid (AsA) and glutathione (GSH) of core, and meanwhile, it reduced phenolics content and polyphenol oxidase (PPO) activity of core. In addition, among the four encoded the enzyme of PPO genes (PbPPO1, PbPPO4, PbPPO5 and PbPPO6), the expressions of PbPPO1 and PbPPO5 were markedly inhibited by 1-MCP. It suggested that 1-MCP could effectively keep fruit quality, and inhibit core browning which was resulted from the inhibition on accumulation of reactive oxygen species, reduction on phenolics content, PPO activity and its associated genes (PbPPO1 and PbPPO5) expression of core in ‘Yali’ pear during cold storage.

Sprouting of potato (Solanum tuberosum ‘Granola’) tubers as influenced by 1-methylcyclopropene

The effect of 1-methylcyclopropene (1-MCP) at three concentrations (0, 1 and 10 µL L-1) for 24 h (Expt. 1) or 24 and 48 h (Expt. 2) on ‘Granola’ potato (Solanum tuberosum L.) tuber visual quality and sprout growth for 8 weeks under ambient dark conditions (27.4±0.62°C, 84.6±2.75% RH) was evaluated. Weight loss and sprouting (% sprouting and apical sprout length) did not vary with 1-MCP concentration and treatment duration. Visual quality at 8 weeks after treatment was better in tubers treated longer at 48 h due to lesser shriveling and decay. Visual quality, shriveling and decay were similar in tubers treated for only 24 h but not vitamin C content.

Effect of 1-Methylcyclopropene on Superficial Scald Associated with Ethylene Production, α-Farnesene Catabolism, and Antioxidant System of Over-Mature ‘d’Anjou’ Pears After Long-Term Storage

To optimize storage quality of ‘d’Anjou’ pears (Pyrus communis L.) produced in the US Pacific Northwest regions, the recommended harvest maturity as indicated by flesh pressure is 67 to 58 N. Over-mature pears are more susceptible to superficial scald and inferior eating quality after storage. However, a significant portion of pears is harvested at an over-mature stage due to rapid on-tree maturation during years with labor shortages. 1-Methylcyclopropene (1-MCP) extends storage quality of pears but interferes their ultimate ripening capacity. The purpose of this work was to evaluate the effect of 1-MCP on over-mature ‘d’Anjou’ pears. Fruit from two orchards at fruit firmness (FF) 55.6 and 56.0 N were treated with 0.15 μL L−1 1-MCP, held at − 1.1 °C for up to 7 months. 1-MCP treatment significantly inhibited ethylene synthesis and respiration rate, reduced superficial scald, and maintained high storage quality of over-mature pears from two orchards during 7 months of storage. After 7 months of storage at − 1.1 °C, some of the pears from Orchard 1 recovered ripening capacity after 5 days at 20 °C. The development of superficial scald in over-mature ‘Anjou’ pears was associated with the accumulation of α-farnesene and conjugated trienols (CTols). 1-MCP significantly inhibited the development of scald, perhaps by alleviating membrane lipid peroxidation and enhancing total antioxidant capacity, antioxidant metabolites (i.e., total polyphenols (TP) and total flavonoids (TF)), and related enzyme activities (i.e., superoxide dismutase (SOD), catalase (CAT)) in pear skin. Overall, this study provides the preliminary basis for commercial application of 1-MCP in over-mature pears and demonstrates its potential to maintain fruit quality and reduce the incidence of superficial scald.

Effects of 1-methylcyclopropene on texture properties of Rabbiteye blueberry during long-term storage and simulated transportation

Abstract In this work, the effects of 1-methylcyclopropene (1-MCP) on texture properties, titratable acidity (TA) and total soluble solids (TSS) in blueberry were examined during long term storage and simulated transportation. Blueberry fruits were stored at 0 ± 0.5 °C after being treated with 0.1, 0.2 and 0.3μL L-11-MCP. After 40 and 80 days of storage, quickly put 8 punnets into a foam box with commercial cold pack to simulate the commercial transportation for 2 days at 25 °C. There were considerable differences in the texture properties during long term storage and simulated transportation with 1-MCP. The 0.3 μL L-1 1-MCP can effectively decreased the decline of gumminess and chewiness, retarded the reduction of TA, and delayed blueberry fruit softening. There was significant positive correlation among firmness, springiness, cohesiveness, gumminess, chewiness, resilience, TSS, and TA. These results demonstrate that the 0.3 μL L-1 1-MCP combines with commercial polyethylene bags were successful effect in maintaining the texture properties of blueberry.

Effects of 1-Methylcyclopropene on Rice Growth Characteristics and Superior and Inferior Spikelet Development Under Salt Stress

Salinity stress hampers rice growth and development due to its osmotic, ionic, and hormonal (ethylene) stresses. High ethylene production affects inferior and superior spikelet development in rice cultivars under salt stress. 1-Methylcyclopropene (1-MCP) is an excellent ethylene inhibitor in plants. However, the effects of 1-MCP on rice growth and spikelet development under salt stress have not been studied. In this experiment, two rice cultivars, Liangyoupeijiu (LYP9, indica) and Nipponbare (NPBA, japonica), were grown in a pot culture experiment with three levels of salt stress [control (CK), 1.5 g NaCl/kg dry soil (low salt stress, LS), and 4.5 g NaCl/kg dry soil (heavy salt stress, HS)] and two 1-MCP levels (no 1-MCP and 1-MCP applied at the rice booting stage) over ten sampling times. The results showed that the application of 1-MCP significantly inhibited ethylene production in inferior spikelets of both cultivars compared with superior spikelets under salt stress. 1-MCP is more effective in increasing grain-filling rate and grain weight for inferior spikelets than for superior spikelets in both cultivars. The application of 1-MCP improved the net photosynthesis rate (Pn), stomatal conductance (gs), transpiration rate (Tr), SPAD values, and the leaf area index (LAI) of flag leaves in both cultivars compared with no 1-MCP application. 1-MCP was more effective in increasing grain-filling rate and grain weight in the LYP9 cultivar than in the NPBA cultivar under all salt stress treatments. As compared to the treatment without 1-MCP at the same salt stress level, the grain yield per plant with 1-MCP treatment increased by 35.6, 37.6, and 35.3% for CK, LS, and HS treatments, respectively, for LYP9 plants. 1-MCP treatment increased the rice grain-filling rate, plant dry matter, and yield components, such as 1000-grain weight, grain formation rate, and harvest index, of both NPBA and LYP9. These findings demonstrate the beneficial role of 1-MCP under salt stress by increasing rice growth characteristics and the development of spikelets, particularly inferior spikelets.

Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry.

The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO2 gas generated by a releasing agent, and the quality, fruit decay, microbial inhibition, and enzyme activities [polyphenol oxidase (PPO), superoxide dismutase (SOD), ascorbate peroxidase (APX), and phenylalanine ammonia lyase (PAL)] at 4°C were measured for 16days. 1-MCP alone could maintain the fruit quality during storage but had little effect on microbial growth, resulting in quick decay during storage. ClO2 treatment effectively inhibited microbial growth during storage and improved shelf life with no visual damage. Moreover, 1-MCP in combination with ClO2 was superior in maintaining quality attributes as compared with 1-MCP alone, as significant differences were found in some indices. Furthermore, 1-MCP in combination with ClO2 maintained higher SOD, APX, and PAL activities and lower PPO activity as compared with the control and 1-MCP alone. Overall, ClO2 enhanced the effect of 1-MCP on strawberries during storage and shelf life, possibly through the inhibition of microbial growth and regulation of enzyme activity. The combination of 1-MCP and ClO2 may serve as a potential strategy with dual physiological and antimicrobial effects for the preservation of perishable products.

The effect of 1-methylcyclopropene (1-MCP) on expression of ethylene receptor genes in durian pulp during ripening

Rapid fruit ripening is a significant problem that limits the shelf life of durian, with ethylene having a major impact on the regulation of this event. Durian treated with ethephon ripened 3 d after treatment with increased pulp total soluble solids, ethylene production of the whole fruit and decreased pulp firmness compared to the control fruit. 1-MCP treatment delayed ripening by up to 9 d with inhibited accumulation of total soluble solids, color change, softening and ethylene production. Genes related to ethylene perception (DzETR1 and DzETR2) and the signaling pathway (DzCTR1, DzEIL1 and DzEIL2) in the pulp were investigated during this process, using qPCR to quantify changes in gene transcription. All candidate genes were significantly up-regulated in ripening durian pulp. Ethephon treatment increased the expression of DzETR1 and DzETR2 genes, while expression of DzCTR1, DzEIL1 and DzEIL2 were slightly affected. 1-MCP treatment significantly inhibited the expression of the DzETR2 and DzEIL1 genes. The promoters of DzETR2 genes were isolated and their activation by fruit transcription factors studied using transient expression in tobacco leaves. It was found that members of the kiwifruit and apple EIL1, EIL2 and EIL3 genes strongly activated the DzETR2 promoter. These results suggest that ethylene-induced ripening of durian is via the regulation of DzETR2 by EIL transcription factors.

Effects of 1-methylcyclopropene on postharvest quality of Roxo-de-Valinhos fresh ripe figs

El higo es una de las frutas más perecederas en la poscosecha, lo cual ha promovido estudios para evaluar el efecto a aplicación de sustancias en el fruto después de la cosecha con el fin de conservar su calidad. El objetivo de este trabajo fue evaluar el efecto de diferentes concentraciones 1-metilciclopropeno (1-MCP) en la calidad de poscosecha del higo variedad Roxo-de-Valinhos. El experimento fue realizado con aplicaciones de cuatro concentraciones de 1-MCP (0 - testigo, 5, 10 y 20 μg L-1) en los frutos que fueran evaluados en cinco diferentes períodos de almacenamiento (0, 4, 8, 12 y 16 días). El tratamiento con 1-MCP no aumentó el contenido de sólidos solubles totales (SST), sin embargo se observó un considerable incremento en el período de 12 y 16 días de almacenamiento. La acidez elevada fue obtenida en los frutos no tratados con 1-MCP a los 8 días de almacenamiento y en los tratados con 20 μg L-1 de 1-MCP a los 12 días de almacenamiento. El 1-MCP no influenció en la pérdida de peso de los frutos. Los higos tratados con las dosis de 1-MCP mostraron valores prometedores y crecientes de firmeza, acidez y SST. Las concentraciones de SST tendieron a aumentar a una dosis más alta, por lo que puede ser interesante probar esta sustancia aplicada en las concentraciones más altas que las utilizadas en este trabajo.

Multivariate Analysis of Fruit Antioxidant Activities of Blackberry Treated with 1-Methylcyclopropene or Vacuum Precooling.

Effects of 1-methylcyclopropene (1-MCP) and vacuum precooling on quality and antioxidant properties of blackberries (Rubus spp.) were evaluated using one-way analysis of variance, principal component analysis (PCA), partial least squares (PLS), and path analysis. Results showed that the activities of antioxidant enzymes were enhanced by both 1-MCP treatment and vacuum precooling. PCA could discriminate 1-MCP treated fruit and the vacuum precooled fruit and showed that the radical-scavenging activities in vacuum precooled fruit were higher than those in 1-MCP treated fruit. The scores of PCA showed that H2O2 content was the most important variables of blackberry fruit. PLSR results showed that peroxidase (POD) activity negatively correlated with H2O2 content. The results of path coefficient analysis indicated that glutathione (GSH) also had an indirect effect on H2O2 content.

Characteristics of chilling injury-induced lignification in kiwifruit with different sensitivities to low temperatures

The extent of chilling injury (CI) of kiwifruit varies greatly among cultivars. The characteristics of CI-induced lignification and the effects of 1-methylcyclopropene (1-MCP) on CI of kiwifruit has been studied on Actinidia chinensis var. chinensis ‘Hongyang’ and A. chinensis var. deliciosa ‘Xuxiang’. 1-MCP delayed and reduced the CI proportion of the subcutaneous flesh. CI-induced lignification was mainly concentrated in the flesh of ‘Hongyang’ fruit, but in the core of ‘Xuxiang’. The lignified cells were formed by the deposition of lignin particles on the inside of the cell wall. The accumulation of lignin in the flesh of both cultivars was decreased after treating with 1-MCP, but the more serious lignification was observed in core tissues, especially those of ‘Xuxiang’. Activities of phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), and peroxidase (POD) involved in lignin synthesis were analyzed. 1-MCP increased PAL and POD activities in both flesh and core tissues of the two cultivars, whereas CAD activity was enhanced in the core and decreased in the flesh. The results indicated that 1-MCP is effective in controlling the occurrence of CI, but the associated induced fruit core lignification in particular cultivars can be serious.

Effects of 1-Methylcyclopropene on postharvest quality traits, antioxidant activity and ascorbic acid content of mature-ripe mango fruits

Effects of 1-Methylcyclopropene on postharvest quality traits, antioxidant activity and ascorbic acid content of mature-ripe mango fruits

Chemical, physical, and sensory properties of 1-MCP-treated Fuji apple (Malus domestica Borkh.) fruits after long-term cold storage

The effects of 1-methylcyclopropene (1-MCP) on physicochemical properties and sensory characteristics of Fuji apple fruits stored at 2 °C for 9 months in air were investigated. The soluble solid content, titratable acidity (TA), sugars, sorbitol, organic acids, and phenolic compounds were evaluated in this study. We also determined volatile profiles using headspace solid-phase microextraction and gas chromatography–mass spectrometry. Instrumental textural properties and descriptive sensory analysis were also conducted in this study. The correlation coefficients between physicochemical and sensory properties were investigated. In comparison with the untreated apples, those treated with 1-MCP exhibited higher acidity (i.e., higher TA and organic acids), antioxidant total polyphenol content, sum of individual polyphenol content, force linear distance, lower volatile content, b* (yellowness), and fructose and sucrose levels, after long-term cold storage. A significant difference was observed in sensory attributes such as red color of apple peel, textural properties (with peel and without peel), sweet taste, and sour taste between 1-MCP-treated and untreated apples. Sensory attributes related to textural properties (i.e., P_Hardness and Crunchiness) showed positive correlation with instrumental textural properties (force peak and force linear distance) (p < 0.05). A significant positive correlation was observed between red color of apple peels (sensory attribute) and a* (redness) (p < 0.05) and between sour taste and shikimic acid (p < 0.05).

Effect of 1-methylcyclopropene on quality of new mid-season Asian pear ‘Changjo’ during simulated marketing

Effect of 1-methylcyclopropene on quality of new mid-season Asian pear ‘Changjo’ during simulated marketing

1-methylcyclopropene (1-MCP) suppressed postharvest blue mold of apple fruit by inhibiting the growth of Penicillium expansum

The effect of 1-methylcyclopropene (1-MCP) on inhibiting postharvest blue mold of apple fruit caused by Penicillium expansum and suppressing the growth of P. expansum in vitro was investigated. The treatment of 5μLL−1 1-MCP significantly decreased disease severity of apple fruit caused by P. expansum and suppressed the mycelial growth and spore germination of P. expansum. After treatment with 1-MCP, lower integrity of plasma membrane in the spores of P. expansum was detected, higher levels of reactive oxygen species (ROS) in the spores and malondialdehyde (MDA) in the mycelium was observed, indicating that 1-MCP treatment enhanced oxidative damage to P. expansum and destroyed the integrity of plasma membrane of spores. This study for the first time demonstrated that 1-MCP suppressed postharvest blue mold of apple fruit by inhibiting the growth of P. expansum.

The effect of 1-methylcyclopropene, methyl jasmonate and methyl salicylate on lignin accumulation and gene expression in postharvest ‘Xuxiang’ kiwifruit during cold storage

Kiwifruit is susceptible to chilling injury during storage at 0°C, which causes lignin accumulation, a substantial impact to fruit quality. Lignin has been observed in the pulp and core of kiwifruit (Actinidia deliciosa cv. Xuxiang), developing gradually from the stem end to the calyx end. Fruit firmness can be maintained at a higher level during cold storage through application of 1-methylcyclopropene (1-MCP), although with dramatically enhanced activities of phenylalanine ammonia-lyase (PAL, EC 4.3.1.5), cinnamyl-alcohol dehydrogenase (CAD, EC 1.1.1.195), and peroxidase (POD, EC 1.11.1.7) as well as lignification, which occurred during the later storage period. Methyl jasmonate (MeJA) and methyl salicylate (MeSA) significantly inhibited lignification at later stages. Expression profiles of the four lignin-related genes (i.e., AcPAL, AcCAD, AcPOD1, and AcPOD2) were assessed, 1-MCP markedly increased the expression levels of AcPOD1 in fruit core tissue. Together, these results illustrate that MeJA and MeSA can inhibit lignin accumulation to some degree; however, 1-MCP may aggravate lignin deposition, especially in core tissue, mainly via up-regulating AcPOD1, which is involved in lignin synthesis.