Yellowing and pedicel abscission are delayed in calamansi (x Citrofortunella microcarpa) fruit treated with 1-methylcyclopropene
Calamansi (× Citrofortunella microcarpa) fruit were treated with 1-methylcyclopropene, 1-MCP (0, 500 or 1000 nL L-1 for 6 h) and stored under ambient conditions (27.39±0.48°C, 83.72±2.05% RH) for 6 days. Application of 1-MCP resulted in delay in yellowing and pedicel abscission; and better visual quality of calamansi fruit. At 6 days after treatment, 1000 nL L-1 1-MCP treatment had the least fruit with >50% yellowing (27.3%) while 100 and 0 nL L-1 1-MCP had 55.2 and 61.6%, respectively. The former also gave 51.7% more fruit with intact pedicels compared to the control. 1-MCP, however, had no effect on the percentage weight loss, decay, total soluble solids, and titratable acidity of the calamansi fruit.
Bayogan, E.V. and Secretaria, L.B. (2018). Yellowing and pedicel abscission are delayed in calamansi (x Citrofortunella microcarpa) fruit treated with 1-methylcyclopropene. Acta Hortic. 1213, 287-292
Philippine lime, 1-MCP, color change, intact pedicels, fruit quality