Inhibitory effect of 1-MCP on ripening and superficial scald development in ‘McIntosh’ and ‘Delicious’ apples

Rupasinghe, H.P. Vasantha; Murr, Dennis P.; Paliyath, Gopinadhan; Skog, L.J.

doi:10.1080/14620316.2000.11511236

Cited by 170 publications

(162 citation statements)

References 0 publications

Supporting

Mentioning

113

Contrasting

Unclassified

Order By: Relevance

“…1-MCP was determined to have a positive effect during shelf life on retention of firmness, as has been shown in previous studies [8,11,19,22]. Even late-harvest apples treated with 1-MCP remained much firmer during shelf life than those untreated, regardless of their harvest time.…”

Section: Fruit Qualitysupporting

confidence: 63%

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Magazin¹,

Gvozdenovic²,

Keserović³

et al. 2010

Fruits

View full text Add to dashboard Cite

-Introduction. Superficial scald is one of the most economically serious postharvest disorders of apples. The optimal harvest window and 1-MCP treatment significantly diminish the risk of storage scald and retain quality of apples stored in a normal atmosphere. Materials and methods. Fruits from three different harvest dates (23rd and 30th September, and 7th October 2008) were treated with 1-MCP (SmartFresh TM ) immediately after harvest, and stored in a normal atmosphere (1 ± 0.5)°C for 180 days followed by a shelf-life period of 7 days at (21 ± 1)°C. Assessments of superficial scald severity, firmness, total soluble solids and titratable acidity were recorded at days 1 and 7 after storage. Organoleptic quality assessments were made after the shelf-life period. Results. 1-MCP treatment was able to control superficial scald before and after shelf life in fruits from the last two harvest times. The highest scald values during shelf life were observed in untreated and 1-MCP-treated fruits from the earliest harvest (3.6 and 2.3, respectively). 1-MCP and early harvest time were determined to have a positive effect on retention of firmness and titratable acidity during storage. Total soluble solids was not affected by 1-MCP treatment. Combination of 1-MCP treatment and mid-or late harvest time gave the best evaluation scores for organoleptic quality. Conclusion. Our results show that 1-MCP treatments of late-harvested "Granny Smith" apples could offer satisfactory results for long-term air storage considering both the absence of superficial scald and retention of fruit quality. (SmartFresh TM ) immédiatement après récolte, stockés en atmosphère normale à (1 ± 0,5)°C pendant 180 jours puis laissés pendant 7 jours à (21 ± 1)°C. Des évaluations de la gravité de l'échaudure superficielle, de la fermeté des fruits, de leur teneur totale en solides solubles et de leur acidité titrable ont été effectuées aux jours 1 et 7 après stockage. Des évaluations de leur qualité organoleptique ont été faites en fin de période de conservation. Résultats. Le traitement au 1-MCP a permis de contrôler l'échaudure superficielle avant et après la période de 7 jours à (21 ± 1)°C pour les fruits récoltés aux deux dernières dates. Pendant cette période, l'échaudure a été la plus marquée pour les fruits de la première récolte, qu'ils aient été ou non traités au 1-MCP (scores de 3,6 et 2,3, respectivement). L'application de 1-MCP et une récolte précoce ont eu un effet positif sur le maintien de la fermeté et de la teneur en acidité titrable pendant le stockage. La teneur totale en solides solubles n'a pas été affectée par le traitement au 1-MCP. La combinaison d'un traitement au 1-MCP et d'une récolte à mi-ou en fin de saison ont donné les meilleurs scores d'évaluation de la qualité organoleptique des pommes stockées. Conclusion. Nos résultats montrent que les traitements au 1-MCP appliqués aux dernières dates de récolte pourraient donner des résultats satisfaisants pour le stockage à l'air, à long terme, des pommes "Granny Smith" du f...

show abstract

Section: Fruit Qualitysupporting

confidence: 63%

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Magazin¹,

Gvozdenovic²,

Keserović³

et al. 2010

Fruits

View full text Add to dashboard Cite

show abstract

“…In another study, selected dose of 1-methylcyclopropene (1-MCP) delayed the ripening of tomato fruits in a variety dependent manner (Paul et al 2010a). Earlier, similar results were demonstrated in apple by Rupasinghe et al (2000) and Watkins et al (2000). Such differential effect might be due to the differences in the diffusion/absorption/retainability of 1-MCP by different varieties in view of the differences in surface morphology, anatomical features, contents of lipids and other cellular constituents of fruits (Kader and Saltveit 2003a, b;Dauny et al 2003;Paul and Srivastava 2006;Nanthachai et al 2007;Paul et al 2010a).…”

Section: Gaseous Exchange and Factors Affecting The Composition Of Thmentioning

confidence: 60%

“…2). The production of aroma during ripening of fruits also depends strongly on production and action of ethylene (Golding et al 1998(Golding et al , 1999Rupasinghe et al 2000;Alexander and Grierson 2002;Lurie et al 2002;Flores et al 2002;Dandekar et al 2004;Pech et al 2008;Defilippi et al 2009). But, Zhu et al (2005) made it clear that production of aromatic volatiles may or may not be totally dependent on ethylene.…”

Section: Ethylenementioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

View full text Add to dashboard Cite

Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

show abstract

“…Ethylene starts a cascade of events leading to many interactive signaling and metabolic pathways for the progress of ripening in climacteric fruits (Stepanova and Alonso 2005;Etheridge et al 2006;Barry and Giovannoni 2007). The production of aromas also depends strongly on the levels and action of ethylene (Golding et al 1998(Golding et al , 1999Rupasinghe et al 2000;Alexander and Grierson 2002;Flores et al 2002). On the basis of analysis of mutants of Arabidopsis, an ethylene signaling pathway has been proposed (Alexander and Grierson 2002;Klee 2004;Kendrick and Chang 2008).…”

Section: Role Of Ethylene In Regulation Of Fruit Ripeningmentioning

confidence: 99%

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

2011

View full text Add to dashboard Cite

The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show climacteric as well as non-climacteric behaviour depending on the cultivar or genotype. Investigations on in planta levels of CO 2 and ethylene at various stages of fruits during ripening supported the role and involvement of changes in the rate of respiration and ethylene production in non-climacteric fruits such as strawberry, grapes and citrus. Non-climacteric fruits are also reported to respond to the exogenous application of ethylene. Comparative analysis of plant-attached and plant-detached fruits did not show similarity in their ripening behaviour. This disparity is being explained in view of 1. Hypothetical ripening inhibitor, 2. Differences in the production, release and endogenous levels of ethylene, 3. Sensitivity of fruits towards ethylene and 4. Variations in the gaseous microenvironment among fruits and their varieties. Detailed studies on genetic and inheritance patterns along with the application of '-omics' research indicated that ethylene-dependent and ethylene-independent pathways coexist in both climacteric and non-climacteric fruits. Auxin levels also interact with ethylene in regulating ripening. These findings therefore reveal that the classification of fruits based on climacteric rise and/or ethylene production status is not very distinct or perfect. However, presence of a characteristic rise in CO 2 levels and a burst in ethylene production in some non-climacteric fruits as well as the presence of system 2 of ethylene production point to a ubiquitous role for ethylene in fruit ripening.

show abstract

Inhibitory effect of 1-MCP on ripening and superficial scald development in ‘McIntosh’ and ‘Delicious’ apples

Cited by 170 publications

References 0 publications

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Role of internal atmosphere on fruit ripening and storability—a review

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

Contact Info

Product

Resources

About