1-Methylcyclopropene Inhibits Apple Ripening

Abstract

<jats:p>An ethylene action inhibitor, MCP, was applied to preclimacteric and climacteric apple [<jats:italic>Malus sylvestris</jats:italic> L. (Mill.) var. <jats:italic>domestica</jats:italic> Borkh. Mansf.] fruit. Experiments were conducted in North Carolina and Washington State utilizing the following cultivars: Fuji, Gala, Ginger Gold, Jonagold, and Delicious. MCP inhibited loss of fruit firmness and titratable acidity when fruit were held in storage at 0 °C up to 6 months and when fruit were held at 20 to 24 °C for up to 60 days. For all cultivars except `Fuji', differences in firmness between treated and nontreated fruit exceeded 10 N after 6 months storage. These beneficial effects were seen in both preclimacteric and climacteric fruit. Ethylene production and respiration were reduced substantially by MCP treatment. MCP-treated fruit had soluble solids equal to or greater than those in nontreated fruit. Storage and shelf life were extended for all cultivars tested. Chemical name used: 1-methylcyclopropene (MCP).</jats:p>

Effects of 1-MCP and exogenous ethylene on fruit ripening and antioxidants in stored mango

“…Samples from every treatment were taken at intervals for fruit firmness assay. Bars indicate standard deviation of the mean (n = 6) Plant Growth Regul (2009) 57:185-192 187 inhibited by 1-MCP (Fan et al 1999;Dong et al 2002;Ergun et al 2005), but not always. Some results show that 1-MCP treatment can increase ethylene production in fruits, such as avocado (Jeong et al 2003;Hershkovitz et al 2005), banana (Golding et al 1998), graperfruit (Mullins et al 2000) and strawberry (Tian et al 2000).…”

Role of Ethylene in the Biosynthetic Pathways of Aroma Volatiles in Ripening Fruit

“…The application of aminoethoxyvinylglycine, an ethylene synthesis inhibitor, and of diazocyclopentadiene, an ethylene action inhibitor, has shown that the biosynthesis of ester volatiles by ripening apples requires not only continuous ethylene action, but also a high rate of ethylene production [12]. Another inhibitor of ethylene action, 1-methylcyclopropene, also prevented the production of volatiles that contribute to apple aroma [43], although it is unclear whether the production of all volatile compounds was inhibited to the same degree [14].…”

Md-ACS1 and Md-ACO1 genotyping of apple (Malus x domestica Borkh.) breeding parents and suitability for marker-assisted selection

“…Antisense suppression of the key ethylene biosynthesis genes showed impacts on ripening related processes (Defilippi et al 2005). Apples treated with the ethylene action inhibitor 1-methylcyclopropene (1-MCP) soften slowly and have reduced internal ethylene concentration relative to untreated fruit (Fan et al 1999;Watkins et al 2000;Defilippi et al 2004). Suppression of the biosynthesis of this gaseous hormone is one of the mechanisms by which controlled atmospheres extend the storage life of apples (Gorney and Kader 1996).…”