1-Methylcyclopropene Preserves the Firmness of Plums During Postharvest Storage and Ripening

Skog, L.J.; Schaefer, Bernd; Smith, Paula G.

doi:10.17660/actahortic.2001.553.35

Cited by 13 publications

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“…The exogenous application of ethylene has also been reported to hasten the fruit softening in plum (Abdi et al, 1997a). The ethylene action inhibitor 1methylcyclopropane (1-MCP), which blocks the ethylene receptors (Sisler et al, 1996), has been reported to delay fruit softening and improve postharvest quality of climacteric fruits (Sisler and Serek, 1997), including different cultivars of plum (Abdi et al, 1998;Dong et al, 2001a;Skog et al, 2001; Dong et al, 2002;Martinez-Romero et al, 2003b;Salvador et al, 2003a;Skog et al, 2003;Valero et al, 2003;Khan and Singh, 2004;Menniti et al, 2004), peach and nectarine (Fan et al, 2002;Liguori et al, 2004), apricot (Fan et al, 2000;Dong et al, 2002) and cherry (Gong et al, 2002). 1-MCP application has also been reported to retard ethylene production and fruit softening in plum depending upon the cultivar (Abdi et al, 1998;Martinez-Romero et al, 2003a), maturity stage at harvest (Valero et al, 2003), concentration applied (Martinez-Romero et al, 2003a;Salvador et al, 2003a;Salvador et al, 2003b;Valero et al, 2003), duration of fruit exposure to 1-MCP (Abdi et al, 1998;Dong et al, 2001a;Dong et al, 2002), and fruit temperature at the time of 1-MCP application (Dong et al, 2001a; Blankenship and Dole, 2003).…”

Section: Introductionmentioning

confidence: 99%

1-MCP regulates ethylene biosynthesis and fruit softening during ripening of ‘Tegan Blue’ plum

Khan

Singh

2007

Postharvest Biology and Technology

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To investigate the effects of postharvest application of 1-MCP on ethylene production, activities of ethylene biosynthesis enzymes including 1-aminocyclopropane carboxylic acid synthase (ACS), 1-amino-cyclopropane carboxylic acid oxidase (ACO) and 1-amino-cyclopropane carboxylic acid (ACC) content; and fruit softening enzymes such as pectin esterase (PE), exo-polygalacturonase (exo-PG), endo-polygalacturonase (endo-PG), as well as endo-1,4-β-D-glucanase (EGase) during plum fruit ripening, plum (Prunus salicina L. cv. Tegan Blue) fruit were exposed to 1-MCP (0, 0.5, 1.0 or 2.0 μL L-1) at 20 o ±1 o C for 24 h. Following the treatments, fruit were allowed to ripen at ambient temperature (20 o ±1 o C), ethylene production in fruit, activities of ACS, ACO, ACC content and fruit softening enzymes (PE, EGase, exo-PG and endo-PG) in fruit skin and pulp were recorded at different intervals during fruit ripening period. Postharvest application of 1-MCP significantly delayed and suppressed the climacteric ethylene production and reduced the fruit softening during ripening period. 1-MCP application significantly reduced the activities of ethylene biosynthesis enzymes ACS, ACO and ACC content in skin as well as in pulp tissues and the reduction was more pronounced with increased concentrations of 1-MCP applied. PE, EGase, exo-PG and endo-PG activities in the skin and the pulp were also significantly reduced with the application of 1-MCP. The reduction in activities of various fruit softening enzymes (PE, EGase, exo-PG and endo-PG) in skin as well as pulp tissues during ripening may attribute to direct inhibitory effect of 1-MCP on these fruit softening enzymes and /or due to the reduced biosynthesis of ethylene. 1-MCP treated fruit showed differential activities of fruit softening and ethylene biosynthesis enzymes in the skin and pulp tissues which warrant further investigation on regulation of gene expression related to these enzymes with 1-MCP treatment. In conclusion, `Tegan Blue' plum fruit treated with 1.0 μL L-1 1-MCP for 24 hours at 20 o C suppressed and delayed ethylene production and reduced the activities of ethylene biosynthesis enzymes (ACS, ACO) and ACC content as well as various fruit softening enzymes (PE, EGase, exo-PG and endo-PG) in fruit skin and pulp tissues which may attribute directly to the reduced ethylene biosynthesis and/or inhibitory effect of 1-MCP on these fruit softening enzymes.

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Section: Introductionmentioning

confidence: 99%

1-MCP regulates ethylene biosynthesis and fruit softening during ripening of ‘Tegan Blue’ plum

Khan

Singh

2007

Postharvest Biology and Technology

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“…반면, 1-Methylcyclopropene(1-MCP)는 에 틸렌 작용억제제로, 바나나, 사과, 토마토 그리고 자두 등에서 과실의 노화를 지연시키는 효과가 보고된 바 있으며, 이는 에 틸렌에 의한 신호전달체계를 차단한 결과로 보고되고 있다 (Choi and Bae, 2007;Lim et al, 2009;Oh et al, 2007;Sisler and Serek et al, 1997;Watkins, 2006). 이에 따라 여 러 작물에서 에틸렌 작용 억제 효과를 보이는 1-methylcyclopropene을 자두에 처리하는 경우, 저온 저장 시 성숙 지 연 효과를 보이고 경도유지에 효과적인 것으로 보고된 바 있 다 (Abdi et al, 1998;Blankenship and Dole, 2003;Skog et al, 2001;Valero et al, 2003). 또한 자두는 수확 후 주로 상온에서 유통되면서 경도 저하와 표피색 변화, 단맛과 신맛 이 떨어져 소비자 기호도가 감소하는 원인이 되므로 단기저 장 또는 유통기간 연장에 관심이 높다 (Cho et al, 2011).…”

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Effects of Storage Temperature and 1-MCP Treatment on Postharvest Quality in Plumcot Hybrid cv. Harmony

임병선¹,

윤석규²,

남은영³

et al. 2013

Korean Journal of Horticultural Science and Technology

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Abstract. 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. × Prunus armeniaca L.) 'Harmony' fruits. plumcot fruits were stored at 0, 5, 10, and 20°C, respectively, with three different ripeness stages grouped by skin color development. Furthermore, we treated 1 μL･L -1 1-MCP was treated at 10°C for 17 hours and stored at 10°C 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 20°C. Reversely, the fruits stored at 20°C showed more respiration rate and ethylene production. 1-MCP treatment effectively reduced the skin red color development, ethylene production, CO 2 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 10°C. Postharvest 1-MCP application at the level of 1.0 μL･L -1 could maintain fruit quality well in plumcot fruits.

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“…The response of SSC to 1-MCP has been shown to vary with plum cultivar (Skog et al 2001). SSC and other ripening parameters do not always respond to 1-MCP treatment, as reported by several authors (Dong et al 2002;Salvador et al 2003;Menniti et al 2004).…”

Section: Resultsmentioning

confidence: 70%

Quality Changes of “Shiro” Yellow Plums in Response to Treatment With 1‐methylcyclopropene

DeEll

Murr

Ehsani-Moghaddam

2008

Journal of Food Quality

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The overall objective of this study was to assess the effects of 1‐methylcyclopropene (1‐MCP) on the quality of yellow “Shiro” plums. During 2 years of study, plums were harvested from commercial orchards and exposed to 1 µL/L of 1‐MCP for 24 h at 0C. Following treatment, the fruit were held at 0C for 0, 2 or 4 weeks and then evaluated for quality during a 2‐week ripening period at 22C. In general, plums treated with 1‐MCP were firmer, had higher soluble solids concentration (SSC) and retained more green color than non‐treated fruits. The effect of 1‐MCP on firmness was greater in plums from earlier harvests and in those stored for 4 weeks at 0C. 1‐MCP treatment also reduced CO2 production, ethylene and hydrophobic total volatiles in “Shiro” plums but these effects were reduced or lost with longer storage time. PRACTICAL APPLICATIONS The use of 1‐MCP could be beneficial for extending the marketing window of “Shiro” plums, since firmness retention is improved and the color change from green to yellow is delayed. The limited effect of 1‐MCP on CO2 and ethylene production may be advantageous in that these are delayed and not completely inhibited. In climacteric fruits such as plum, the limited period of 1‐MCP effectiveness could be a benefit when successful 1‐MCP application requires a delay, rather than irretrievable inhibition of the ripening processes, which reduces marketability.

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1-Methylcyclopropene Preserves the Firmness of Plums During Postharvest Storage and Ripening

Cited by 13 publications

References 0 publications

1-MCP regulates ethylene biosynthesis and fruit softening during ripening of ‘Tegan Blue’ plum

1-MCP regulates ethylene biosynthesis and fruit softening during ripening of ‘Tegan Blue’ plum

Effects of Storage Temperature and 1-MCP Treatment on Postharvest Quality in Plumcot Hybrid cv. Harmony

Quality Changes of “Shiro” Yellow Plums in Response to Treatment With 1‐methylcyclopropene

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