Effects of 1-methylcyclopropene on postharvest quality of white- and yellow-flesh loquat (Eriobotrya japonica Lindl.) fruit. (12th September 2014)

• Record Type: Journal Article
• Authors: Liguori, Giorgia; Farina, Vittorio; Sortino, Giuseppe; Mazzaglia, Agata; Inglese, Paolo
• Is Part Of: Fruits. Volume 69:Number 5(2014)
• Page Start: 363
• Page End: 370
• Publication Date: 2014-09-12
• Subjects: Fruit-culture -- Periodicals; 634
• DOI: 10.1051/fruits/2014024
• Languages: English
• ISSNs: 0248-1294

Abstract

<abstract abstract-type="normal" xml:lang="en"> <title> <x content-type="archive" xml:space="preserve">Abstract</x> </title> <p> <bold>Introduction</bold>. The effects of 1-methylcyclopropene (1-MCP) were evaluated on white-flesh cv. Claudia and yellow-flesh cv. Nespolone di Trabia loquat fruit. <bold>Materials and methods</bold>. Application of 1-MCP [(0.5 to 1) µL×L–1 for 20 h)] was monitored at 20 °C (7 days) and 0 °C (7 days at 0 °C and then 7 days at 20 °C). <bold>Results</bold>. Treatments with 1-MCP slowed fruit softening, depending on the concentration. Softening inhibition was greatest in fruit treated and held at 20 °C. The optimum concentration for softening inhibition at 20 °C was 1 µL×L–1 of 1-MCP, while 0.5 µL×L–1 of 1-MCP was more effective at 0 °C. <bold>Conclusion</bold>. Treatments with 1-MCP inhibited titratable acidity loss in both cultivars. 1-MCP extends the shelf life of rapidly softening, perishable fruits such as loquat fruit.</p> </abstract>