EFFECTS OF 1-METHYLCYCLOPROPENE (1-MCP) ON QUALITY OF SWEET CHERRY (PRUNUS AVIUM L. 'FERROVIA') DURING STORAGE
Ferrovia cherries were exposed to 1 ppm of 1-MCP for 24 hours at 4°C, and then stored at 4 and 20°C for 13 days. Initially, and after 6 and 13 days of storage, respiration rate, weight loss, cherry appearance score, peduncle appearance score, dehydration score for peduncle abscission zone, decay incidence, fruit color (L*, a*, b*, hue angle, and Chroma), and peduncle chlorophyll content, were monitored. Each treatment was replicated 3 times, and for each replicate 350 g of cherries were used. Fruits stored at 20°C, were evaluated only at 6 days due to the high incidence of decay showed after that date. 1-MCP treated and untreated, control cherries were stored at 4°C showed a higher storability than those stored at room temperature, however, little effect of 1-MCP was observed on quality of cherry fruits at both temperatures. After 6 days at 20°C treated fruits showed lower weight loss and respiration rate comparing to the untreated cherries. In cherries stored at 4°C for 13 days, 1-MCP was only effective in slowing down respiration rate and delaying peduncle deterioration, whereas no other differences were detected between treated and untreated fruits. In conclusion, 1-MCP did not prevent quality loss of cherry fruits during storage at both temperatures, whereas at 4°C an effect on delaying peduncle discoloration was observed. Due to its minor impact on quality and storability, the commercial application of this technology is not advisable for cherries.
Piazzolla, F., Amodio, M.L., Colantuono , F. and Colelli, G. (2015). EFFECTS OF 1-METHYLCYCLOPROPENE (1-MCP) ON QUALITY OF SWEET CHERRY (PRUNUS AVIUM L. 'FERROVIA') DURING STORAGE. Acta Hortic. 1071, 551-557
1-MCP, cherry, storage, quality, peduncle