1-METHYLCYCLOPROPENE (1-MCP) AND HEAT TREATMENT AFFECTED WEIGHT LOSS AND ETHYLENE BIOSYNTHESIS OF 'SEKAKI' PAPAYA STORED AT LOW TEMPERATURE
The effects of 1-methylcyclopropene (1-MCP) and heat treatments on weight loss and ethylene biosynthesis on Sekaki papaya fruits stored for 28 days at 10°C and after being held at ambient temperature (28°C) for up to five days were investigated. The weight loss of fruits in all treatments increased very slowly during storage at 10°C and increased at faster rates during holding period at ambient following 28 days of low temperature storage. The trends in weight loss, ethylene production, 1-aminocycloprpane-1-carboxylic acid (ACC), ACC synthase (ACS) and ACC oxidase (ACO) activities were similar in all treatments although significant differences were observed between the treatments on the respective holding periods at ambient. Generally, a combination of heat treatment and 1-MCP was found to be effective in inhibiting the ethylene biosynthesis and reduced percentage of weight loss of Sekaki papaya stored for 4 weeks at 10°C and also after being held at ambient temperature until the fruit reached a complete ripening.
Razali, M., Ali, Z.M. and Othman, R. (2013). 1-METHYLCYCLOPROPENE (1-MCP) AND HEAT TREATMENT AFFECTED WEIGHT LOSS AND ETHYLENE BIOSYNTHESIS OF 'SEKAKI' PAPAYA STORED AT LOW TEMPERATURE. Acta Hortic. 1012, 375-381
synthetic cyclopropene, physical treatment, physical changes, ripening, storage