EFFECTS OF 1-MCP ON PEEL BROWNING OF POMEGRANATES

The effects of 1-MCP (0.25, 0.5, and 1 μl/L) on peel browning and some physiological and biochemical indices of ‘Dahongpao’ Pomegranate (Punica granatum L.) fruits during storage at ambient temperature were studied. The pomegranate peel browning was reduced. Browning index of fruit treated with 1-MCP decreased obviously. 0.5 μl/L 1-MCP gave a browning decrease of 35% after 7 weeks storage. The 1-MCP lowered ethylene production and PPO activity, but had not significant effects on total phenols and free phenols contents; maintained the high level of anthocyanin in peel, and decreased malondialdehyde (MDA) level. The effects of Diphenylamine (DPA) was also compared with 1-MCP, DPA was less effective in controlling pomegranate peel browning.