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

Abstract

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.

1-Methylcyclopropene treatment modifies postharvest behavior of Fantasia nectarines

“…Loss of chlorophyll and the development of color pigments are essential aspects of fruit ripening. 1-MCP has also been shown to delay the loss of green color in Shiro yellow plums (DeEll et al 2008).…”

Métodos de conservação de framboesa in natura

“…O uso do 1-MCP tem reduzido o surgimento ou a evolução de doenças em diversos produtos vegetais com comportamento climatérico, como maçã, kiwi, pêssego, nectarina, ameixas e peras (BOQUETE et al, 2004;DeELL et al, 2008;LIGUORI et al, 2004). Entretanto, estudos têm mostrado que esse produto aumenta a incidência de podridão em frutos não-climatéricos por inibir alguns sistemas metabólicos benéficos aos frutos e, assim, reduzir a produção e atividade da fenilalanina amônia-liase (PAL), de antocianinas e outros fenólicos (JIANG et al, 2001 Outro fator que pode ter influenciado a menor solubilização da pectina foi a manutenção dos menores valores de pH dos frutos expostos a 1000 nL L -1 (Tabela 8).…”