Postharvest application of 1-MCP and ethylene influences fruit softening and quality of ‘Arctic Pride’ nectarine at ambient conditions

Abstract

Fruit softening in nectarine is a limiting factor for their extended postharvest life with best quality. Effects of postharvest exogenous applications of 1-MCP (1 µL L -1 ), ethylene (10 µL L -1 ) or 1-MCP (1 µL L -1 ) followed by ethylene (10 µL L -1 ) for 12 h on 'Arctic Pride' nectarine were investigated for changes in fruit softening and quality during ripening at ambient temperature (20 ± 1 o C; 60-65% RH). Untreated fruit were kept as control and stored at the same conditions i.e. 20 ± 1 o C; 60-65% RH. 1-MCP application significantly reduced ethylene production and activities of fruit softening enzymes, including pectin esterase (PE), endo-1,4-β-glucanase (EGase), endo-polygalacturonase (endo-PG), exo-polygalacturonase (exo-PG) as compared to ethylene treatment or control. A significant reduction in fruit weight loss, fruit softening, total sugars and organic acids was also observed with the application of 1-MCP, as compared to ethylene-treated or control fruit. Exogenous application of 1-MCP maintained individual sugars (glucose, fructose and sucrose) and organic acids (malic, shikimic, succinic, and citric acid) at higher levels and delayed ripening of nectarine fruit, as compared to ethylene or untreated fruit during ripening. In conclusion, 1-MCP application delayed fruit ripening by inhibiting ethylene production and the activities of fruit softening enzymes and maintained the quality of nectarine fruit as compared to ethylene-treated or control fruit during ripening.

Ethylene biosynthesis and response factors are differentially modulated during the interaction of peach petals with Monilinia laxa or Monilinia fructicola

“…Such induction could be explained by the fact that 1-MCP shuts down the system of feedback regulation of ethylene biosynthesis pathway by binding to physiological ethylene receptors [36], inhibiting the ethylene binding protein [37] and hence disabling the host to perceived any ethylene quantities already synthetized. Moreover, exogenous ethylene treatment also enhanced ethylene production, in agreement with previous results in both climacteric and non-climacteric systems [35,38], probably through the induction of ACS expression [39] and/or ethylene receptors [40].…”

Postharvest Quality Exploration of “Crystal” Grapes in Karst Mountainous Area: Regulatory Effect of High Concentration 1-MCP Fumigation

“…It is well-known that fruit softening enzymes are involved in the reduction of intercellular adhesion and tissue rigidity during fruit ripening [55], and an increase in fruit softening degree is associated with an increase in softening enzyme activity. A similar conclusion was reached in the study of 1-MCP-treated nectarines by Ullah et al [56], which found that untreated nectarine pulp tissues exhibited decreased firmness and intercellular adhesion, while nectarines treated with 1-MCP showed increased chewiness, potentially due to decreased softening activity in the fruit. The substantial impact of 1-MCP treatment on fruit softening can be attributed to its active involvement in reducing ethylene levels within fruits, thereby impeding fruit softening and delaying ripening.…”

Post-harvest Technologies for Handling Operations of Fruits

“…When mango was treated with 2.0 l/L at 20 o C for 12 h, it preserved the post-harvest quality of the fruit (Kou et al, 2020). The administration of 1.0 l/L of 1-MCP on persimmon for 18 h at 20 o C indicates that fruit softness and ethylene synthesis were postponed (Ullah et al, 2016). Post-harvest treatment with 1-MCP in nectarines reduced ethylene formation and fruit-softening enzyme activity (Grozeff et al, 2017).…”

“…The contents of amino acids and glutathione in blueberry fruit have improved dramatically when 1-MCP is applied (Horvitz and Cantalejo, 2014). There are numerous possibilities for combining 1-MCP with advanced technologies to provide consumers with highquality horticultural produce while lowering post-harvest losses, particularly for perishable fruits (Ullah et al, 2016;Horvitz and Cantalejo, 2014).…”