Effect Of 1-methylcyclopropene Research Articles

Effects of 1-methylcyclopropene in combination with chitosan oligosaccharides on post-harvest quality of aprium fruits

Aprium (Prunus armeniaca×salicina L. cv. Xingmei) fruits were treated with 1.0μL/L 1-methylcyclopropene (1-MCP) for 12h at 20°C or dipped for 2min into 0.5% (w/v) chitosan oligosaccharides (COS) solution, or treated with the combination of the both, then stored at 2°C for up to 30 days. Aprium fruits exhibited a typical climacteric pattern in ethylene production and respiration rate. Treatment with 1-MCP or COS could retard the decline in firmness, titratable acidity and total soluble solids of aprium fruits during storage, as well as reduce ethylene production and respiration rate. In addition, COS treatment also had a pronounced effect on reduction of decay rate.

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-methylcyclopropene on postharvest quality of white- and yellow-flesh loquat (Eriobotrya japonicaLindl.) fruit

Introduction. The effects of 1-methylcyclopropene (1-MCP) were evaluated on white-flesh cv. Claudia and yellow-flesh cv. Nespolone di Trabia loquat fruit. Materials and methods. Application of 1-MCP ((0.5 to 1) µL⋅L -1 for 20 h)) was monitored at 20 °C (7 days) and 0 °C (7 days at 0 °C and then 7 days at 20 °C). Results. Treatments with 1-MCP slowed fruit softening, depending on the concentration. Softening inhibition was greatest in fruit treated and held at 20 °C. The optimum concentration for softening inhibition at 20 °C was 1µ L ⋅L -1 of 1-MCP, while 0.5 µL⋅L -1 of 1-MCP was more effective at 0 °C. Conclusion. Treatments with 1-MCP inhibited titratable acidity loss in both cultivars. 1-MCP extends the shelf life of rapidly softening, perishable fruits such as loquat fruit. Italy / Eriobotrya japonica / fruits / postharvest losses / postharvest physiology / keeping quality

The effect of 1-methylcyclopropene on the components of pro- and antioxidant systems of wheat and the development of defense reactions in fungal pathogenesis

The effect of 1-methylcyclopropene on the components of pro- and antioxidant systems of wheat and the development of defense reactions in fungal pathogenesis

Effect of 1-methylcyclopropene (1-MCP) on storage life of durian fruit

Fruit of cv. Monthong durian (Durio zibethinus) were treated with 0 (control) or 500nLL−1 1-MCP for 12h at 25°C. Fruit were then stored at 15°C. To determine storage life, every 3 days a batch of fruit was transferred to 25°C. The time to ripeness (adequate eating quality) at 25°C in controls (no 1-MCP) decreased from 5 days in freshly harvested fruit to 3 days after 18 days of storage at 15°C. Storage life was considered adequate if the time to ripeness was ≥3 days. The storage life at 15°C of control fruit (no 1-MCP) was therefore 18 days. After the 1-MCP treatment the time to ripeness at 25°C was 7 days in fresh fruit, while in fruit stored at 15°C for 30 days it was about 3 days. The storage life at 15°C of 1-MCP-treated fruit was therefore 30 days. Pulp firmness and pulp total soluble solids (TSS) were determined after 3 day storage intervals at 15°C and when the fruit was ripe at 25°C. These parameters were only slightly affected by the 1-MCP treatment. Furthermore, 1-MCP had no effect on pulp color, but delayed yellowing of the fruit exterior. It is concluded that treatment with 1-MCP before storage at 15°C extended storage life from 18 to 30 days.

Effect of 1-methylcyclopropene on shelf life, visual quality and nutritional quality of netted melon

The effects of 1-methylcyclopropene (1-MCP) on shelf life, fruit visual quality and nutritional quality were investigated. Netted melons were treated with air (control) and 0.6 µl l(-1) 1-MCP at 25 ℃ for 24 h, and then stored at 25 ℃ or 10 ℃ for 10 days. 1-MCP significantly extended the shelf life, inhibited weight loss and delayed firmness decline of melon fruits. Ethylene production was also inhibited and respiration rate was declined. 1-MCP retarded 1-aminocyclopropane-1-carboxylic acid (ACC) increases and inhibited ACC synthase and ACC oxidase activity. Moreover, 1-MCP treatment reduced the decrease in total soluble solids and titratable acidity, as well as the decrease of the content of sugars (sucrose, fructose and glucose). These results indicated that 1-MCP treatment is a good method to extend melon shelf life and maintain fruit quality, and the combination of 1-MCP and low temperature storage resulted in more acceptable fruit quality.

The effect of 1-methylcyclopropene on the components of pro- and antioxidant systems of wheat and the development of protective reactions in fungal pathogenesis

The effect of 1-methylcyclopropene (1-MCP), which inhibits the reception of ethylene, on the following has been studied: hydrogen peroxide generation, oxalate oxidase activity, peroxidase activity, catalase activity, and lignin accumulation in infected leaves of soft spring wheat (Triticum aestivum L.) breeds that differ in their resistance to the causative agent of leaf blotch Septoria nodorum Berk. A decrease in the development of leaf blotch in wheat leaves under the influence of 1-MCP was, on one hand, followed by an inhibition of catalase activity; on the other hand, it was accompanied by an increase in oxalate oxidase and peroxidase activity, as well as an accumulation of H2O2 in tissues and lignin in the infected zone. The role of the ethylene reception system in the plants' protective response to infection with a hemibiotrophic pathogen, the causative agent of leaf blotch, is discussed.

BIOCHEMICAL AND PHYSIOLOGICAL CHANGES IN STORED SWEET POTATOES AS MEDIATED BY 1-METHYLCYCLOPROPENE (1-MCP)

Many countries in Africa are currently promoting the consumption of sweet potato (Ipomoea batatas (L.) Lam.) as a public health tool for improved child and maternal nutrition. The difficulties in long-term storage of sweet potato roots, however, pose a major challenge in its role as a food security crop. This study investigated the effects of 1-methylcyclopropene (1-MCP) as a potential treatment to prolong the postharvest life of sweet potato since the ethylene inhibitor and indeed ethylene have been shown to affect other non-climacteric crops which also produce very low ethylene levels. Two sweet potato cultivars, organic ‘Covington’ and Portuguese-derived ‘Covington’ were treated with 1-MCP (1.0 µl L-1) for 24 h and stored at 15°C. At periodic intervals, samples were randomly collected from storage and the decay, saleable weight, dry matter, sprouting and respiration evaluated. The spatial variations of non-structural sugars (maltose, fructose, glucose, sucrose) and individual phenolics (chlorogenic acid, iso-chlorogenic acids, caffeic acid, coumaric acid and ferulic acid) in the organic ‘Covington’ were assessed at the proximal (stem end), middle, and distal (root end) segments for both skin and flesh tissues using high performance liquid chromatography. 1-MCP treatment significantly reduced weight loss and decay development in both cultivars. Phenolic compounds and dry matter were more abundant in the skin than flesh for all segments with the proximal sections accumulating higher amounts with time. The proximal dominance in phenolics accumulation was significantly more pronounced in the 1-MCP-treated roots. No sprouting was recorded in both cultivars for treated and control roots. The implications of the use of 1-MCP on sweet potato and the accompanying physiological and biochemical changes are discussed.

플럼코트 '하모니' 과실의 수확 후 품질에 미치는 저장온도 및 1-MCP 처리의 영향

본 실험은 자두와 살구의 종간잡종인 플럼코트 '하모니' 과실의 수확 후 적정저장 온도를 구명하고 에틸렌작용 억제제인 1-MCP 처리효과를 알아보기 위하여 수행되었다. 과실은 숙기를 3가지로 구분하여 수확 후 각각 0, 5, 10 및 <TEX>$20^{\circ}C$</TEX>의 온도에 저장하였고, 1-MCP(<TEX>$1{\mu}L{\cdot}L^{-1}$</TEX>) 처리는 <TEX>$10^{\circ}C$</TEX>에서 24시간 처리 후 <TEX>$10^{\circ}C$</TEX>에 저장하였다. 온도가 낮은 저장조건일수록 플럼코트 '하모니' 과실의 호흡량을 현저히 낮추었고 온도가 높을수록 호흡량의 증가와 함께 품질이 빨리 저하되었다. 저장온도 <TEX>$20^{\circ}C$</TEX>는 과실의 부패가 빠르게 촉진되어 유통조건으로 부적합하였다. 숙기에 따른 품질은 30-50% 정도의 붉은 착색 과실이 양호하였는데 특히, <TEX>$10^{\circ}C$</TEX>에 저장할 때, 식미가 가장 양호하였다. 1-MCP는 플럼코트 '하모니' 과실의 연화, 색도 변화, 산도 변화 등 전체적인 품질의 변화를 지연시키는데 효과적이었다. This study was conducted to investigate the optimum storage temperature and the effect of 1-methylcyclopropene (1-MCP) on the postharvest physiology and quality of plumcot (Prunus salicina Lindle. <TEX>${\times}$</TEX> Prunus armeniaca L.) 'Harmony' fruits. plumcot fruits were stored at 0, 5, 10, and <TEX>$20^{\circ}C$</TEX>, respectively, with three different ripeness stages grouped by skin color development. Furthermore, we treated <TEX>$1{\mu}L{\cdot}L^{-1}$</TEX> 1-MCP was treated at <TEX>$10^{\circ}C$</TEX> for 17 hours and stored at <TEX>$10^{\circ}C$</TEX> for 12 days to evaluate the effectiveness for better shelf-life. The results indicated that lower storage temperature than room temperature effectively reduced the respiration rate with delaying quality changes. While, the fruits showed worse fruit taste than the fruits stored at 10 and <TEX>$20^{\circ}C$</TEX>. Reversely, the fruits stored at <TEX>$20^{\circ}C$</TEX> showed more respiration rate and ethylene production. 1-MCP treatment effectively reduced the skin red color development, ethylene production, <TEX>$CO_2$</TEX> and softening of plumcot 'Harmony' fruits. Overall data indicated that the optimum harvest time and storage temperature could be 30-50% red color and near <TEX>$10^{\circ}C$</TEX>. Postharvest 1-MCP application at the level of <TEX>$1.0{\mu}L{\cdot}L^{-1}$</TEX> could maintain fruit quality well in plumcot fruits.

Effect of 1-methylcyclopropene on postharvest physiology and quality of cut rose flowers

Effect of 1-methylcyclopropene on postharvest physiology and quality of cut rose flowers

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.

The Effects of Calcium Chloride and 1-Methylcyclopropene (1-MCP) on the Shelf Life of Mulberries (Morus alba L.)

The mulberry (Morus alba L) is one of the most susceptible fruits and, therefore, the limited postharvest life of this fruit needs to be extended with regard to their consumption when desired. As a consequence, the effects of 1-methylcyclopropene (1-MCP), calcium chloride (CaCl2) and their combination were assessed for postharvest fruit quality and shelf life of mulberries. Mulberries were harvested to maturity and then treated with 312.5 ppb of 1-MCP, CaCl2 (1% w/v) and CaCl2 (1% w/v) + 1-MCP (312.5 ppb) prior to storage in a polypropylene box at 4C for 5 days and 90% relative humidity (RH). Of the applied methods, CaCl2 treatment alone maintained the fruit color (L, a* and b*) value, ascorbic acid content, browning rate and microbial quality. 1-MCP treatment alone did not prevent the loss of ascorbic acid content, sensory quality, microbial load, and O2 decrease/CO2 increase in mulberries during the identical storage condition However, 1-MCP alone and the combination with CaCl2 treatment reduced the browning rate by maintaining the L color value. Nevertheless, 1-MCP and CaCl2 treatment revealed a better retention of a* and b* color value. Practical Applications 1-Methylcyclopropene (1-MCP) treatment revealed well the effect on the physical properties of the fresh white mulberries. Throughout the study, it was observed that the treatment did not maintain the gas balance, some chemical and sensory qualities. In contrast to the findings for 1-MCP treatment, CaCl2 treatment alone preserved the quality parameters. The combination of 1-MCP and CaCl2 treatment revealed moderate level of preservation of the mulberries in concern. The present findings suggest that CaCl2 treatment alone sustain the fruit quality and can be used for fresh mulberries during their postharvest storage.

Effect of 1-methylcyclopropene on the antioxidant capacity and postharvest quality of tomato fruit

o C for a shelf life period. The results show that the effects of 1-MCP on fruit ripening were related to the stage of maturity and storage temperature. The MG stage was the optimal stage for 1-MCP treatment when fruit storage was at 12°C. 1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit, but the hydrophilic antioxidant activity (HAA) remained similar to that observed at harvest. 1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes.

EFFECTS OF 1-METHYLCYCLOPROPENE (1-MCP) AND MODIFIED ATMOSPHERE PACKAGING (MAP) TREATMENTS DURING TRANSPORTATION ON THE QUALITY OF POTTED IMPATIENS (IMPATIENS WALLERIANA)

Ethylene-induced petal and flower abscission is a significant problem in potted impatiens during commercial transportation. Abscised flowers reduce visual impact of the potted plant and can increase the incidence of Botrytis and other saprophytic pathogens. The aim of this study was to determine the effect of 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MAP) and their combined treatment on the quality of potted impatiens after simulated transportation at 23°C for 48 h. The results revealed that carbon dioxide (CO2) increased while oxygen (O2) decreased inside the MAP packages during treatments. Final ethylene concentration was highest in those treated with MAP (0.06 μl L-1), lowest concentration was found in MAP combined with 1 μl L-1 of 1-MCP treatment (0.02 μl L-1). Treatments of MAP combined with 0.1, 1 µl L-1 1-MCP and 1 µl L-1 1-MCP combined with ethylene delayed flower abscission and increased plant and floret longevity of potted impatiens cultivars 'Rouge' and 'Peach'. The results clearly indicated that MAP combined with 1-MCP treatment during transportation might provide a feasible technique for extending the display life maintaining the quality and aesthetic value of potted impatiens.

Postharvest quality response of broccoli florets to combined application of 1-methylcyclopropene and modified atmosphere packaging

Broccoli is rich in health-promoting compounds such as ascorbic acid and glucosinolates. However, amount of such compounds inevitably decrease along with the storage. This study was conducted to investigate the effects of 1-methylcyclopropene (1-MCP) and Modified Atmosphere Packaging (MAP) treatments alone or in combination on postharvest life and quality of broccoli heads during cold storage. MAP and 1-MCP+MAP significantly reduced weight loss, delayed surface color changes and chlorophyll breakdown, maintained visual quality, ascorbic acid, total phenol, soluble solid contents and titratable acidity compared with control as well as 1-MCP treatment. In 1-MCP plus MAP treated florets, approximate 47% and more chlorophyll and 24% more total phenol contents were found compared to control florets. 1-MCP plus MAP application better performed in maintaining the quality of broccoli florets during 28-day-storage. Overall results revealed that combined treatment can be recommended for commercial broccoli storage at 0 °C.

Maintaining quality and bioactive compounds of broccoli by combined treatment with 1‐methylcyclopropene and 6‐benzylaminopurine

Broccoli deteriorates very quickly after harvest at ambient temperature due to the loss of green colour and the consequent yellowing of florets. To search for an effective method to control quality deterioration, the effect of 1-methylcyclopropene (1-MCP) combined with 6-benzylaminopurine (6-BA) treatment on visual quality, antioxidant enzymes and bioactive compounds in broccoli florets were investigated. A combined treatment of 2.5 µL L⁻¹ 1-MCP and 200 mg L⁻¹ 6-BA significantly reduced the increase of lightness (L*) value, and retained a high level for the hue value (H) and chlorophyll content. Superoxide dismutase, ascobate peroxidase and catalase activities increased while the activity of peroxidase decreased during storage in treated samples in comparison with the controls. The combined treatment enhanced the biosynthesis of glucosinolate and the formation of the anticarcinogen sulforaphane, which improved the health benefit of broccoli. These results indicate that a combined treatment of 1-MCP and 6-BA could be a good candidate for maintaining the visual quality and enhancing the nutritional value in broccoli during storage at 15 °C.

Effect of 1-methylcyclopropene and vacuum cooling treatments on post harvest quality of Salicornia bigelovii Torr.

Salicornia bigelovii Torr. is a potential human food supplement that can be cultivated in subtropical salt marsh with seawater irrigation. However, this plant is not only perishable but also highly seasonal. The objectives of this study were to examine if the prestorage treatments with several concentrations of 1-methylcyclopropene (1-MCP) from 0 to 2.5 mL L-1, and vacuum cooling would have an effect on post harvest quality of S. bigelovii. Quality indices of sensory, ascorbic acid, total chlorophyll, crude fiber and β-carotene contents were evaluated after 12 and 24 days of storage at 2°C plus a shelf life of two days at 20°C. S. bigelovii presented great quality deterioration during post harvest storage at 2°C, especially during the two-day shelf life period at 20°C. The moisture loss during vacuum cooling can cause detrimental effects on quality, but which can be neutralized with the prolonging of storage duration. Meanwhile, S. bigelovii was unsusceptible to 1-MCP treatments regardless of the dosages used. The treatment of 1-MCP was not effective on S. bigelovii; however, vacuum cooling obviously showed the potentials of maintaining qualities of S. bigelovii during post harvest storage, especially in the later shelf life period. Key words: Halophytic plant, pre-treatment, quality, shelf life, storage.

Effectiveness of 1-Methylcyclopropene and High Oxygen Treatments on Fresh-Cut Kiwifruit for Extending Sensory Quality

The effects of 1-methylcyclopropene (1-MCP) treatment on whole fruit in combination with high oxygen package of fresh cut kiwifruit on quality, such as total sugar, firmness and viscosity were subsequently evaluated during 13 days storage at 4 °C. 1-MCP treats reduced viscosity and total solution sugar from 19.45 to 11.52 (N) and 10.48 to 2.63, inhibited the increasing of firmness fourfold at the end of the storage compared with the non-treated control. While a consequence of 1-MCP and high oxygen, associated with higher total solution sugar and viscosity than 1-MCP and high oxygen treated alone. Results suggested that 1-MCP or high oxygen treatment alone prevented after-ripening and conscience, which are beneficial to maintain quality of fresh-cut kiwifruit.

Effects of 1‐methylcyclopropene and post‐controlled atmosphere air storage treatments on fresh‐cut Ambrosia apple slices

The effect of 1-methylcyclopropene (1-MCP) treatment and two different post-controlled atmosphere air storage (PCAAS) durations on the quality and chemistry of fresh-cut Ambrosia apple slices was studied. PCAAS for 1 or 2 weeks prior to slicing had an overall positive effect on the resultant quality of fresh-cut apple slices. The most significant responses to PCAAS were the suppression of both phenolic and o-quinone accumulation in slices, and this was related to the significantly lower browning potential values obtained for slices from PCAAS-treated apples. Polyphenol oxidase (PPO), peroxidase (POX) and ascorbate peroxidase (APOX) activities were not affected by 1-MCP or PCAAS treatments. PPO and POX activities were almost completely inhibited by a 50 g L⁻¹ calcium ascorbate anti-browning dip of apple slices from all treatments. The most dramatic effect of the PCAAS treatments was to reduce the accumulation of soluble phenolics, which is likely the reason that o-quinone accumulation was also inhibited in treated fruits. The consequent reduction in browning potential may be the explanation as to why PCAAS treatment has been shown to reduce fresh apple slice browning in previous work.

Effect of 1-methylcyclopropene (1-MCP) on the postharvest senescence of coriander leaves during storage and its relation to antioxidant enzyme activity

The postharvest quality response of coriander leaves (Coriandrum sativum L.) to the ethylene action inhibitor, 1-methylcyclopropene (1-MCP) during storage was assessed. Pre-treatment with 1-MCP at 0.5gm−3 was applied for 8h at 15°C. 1-MCP treated as well as control leaves were stored at 5 or 15°C until the marketable quality of leaves was terminated. 1-MCP treatment significantly increased the shelf-life of coriander leaves compared to the untreated control and leaf weight loss with 1-MCP treatment was minimal whether the leaves were stored at 5°C or 15°C. The chlorophyll and protein degradation of detached coriander leaves during storage were significantly retarded by 1-MCP treatment. Ethylene production was significantly increased by 1-MCP treatment compared to the control. This effect was observed whether leaves stored at 5°C or 15°C, however it was very clear when leaves were stored at 15°C. 1-MCP treatment also significantly retarded the decrease of volatile oil percentage in coriander leaves during storage compared to the control. A significant increase in SOD, CAT and POX enzyme activities was observed in 1-MCP treated leaves stored at 5 or 15°C compared to the control. 1-MCP may play a role in the retention of harvest antioxidant levels of coriander leaves during storage and provided evidence to support the hypothesis that the beneficial effects of 1-MCP on leaf senescence are not exclusively limited to its effects on ethylene, but also include effects on antioxidant enzyme activity.