1-MCP DELAYS RIPENING AND ENHANCES SHELF LIFE AND QUALITY OF KIWIFRUIT

MD. Jameel Jhalegar, R.R. Sharma, R.K. Pal
This study was conducted to observe the effect of different concentrations of 1-methylcyclopropene [1-MCP] on postharvest life and quality of kiwifruit (Actinidia deliciosa (A.Chev.) C.F. Liang and A.R. Ferguson ‘Allison’). Kiwifruit ‘Allison’ were treated with different concentrations of 1-MCP (0.5, 1, and 2 µl/L) and un-treated fruit served as control. 1-MCP treatment was given for 24 h at 20°C and after treatment, fruit were transferred to ambient storage, and observations on different physical, physiological, biochemical and quality attributes were recorded at 3 day intervals. All concentrations of 1-MCP influenced physiological loss in weight (PLW) and fruit firmness in kiwifruit with 2 µl/L the most effective. PLW in untreated fruit was very high (18.6%) in comparison to 1-MCP treated fruit after 18 days storage, and 1-MCP (2 µl/L) treated fruit were much firmer (31.7 N) than untreated fruit (8.4 N). TSS increased suddenly in untreated fruit on day 6 (12.5%), increased up to day 12 (16.8%) and declined after day 15 of storage (15.7%), whereas in 1-MCP (2 µl/L) treated fruits it increased from day 12 only. 1-MCP (2 µl/L) treated fruit retained ascorbic acid better than other treatments and control. TA decreased during storage and there was no significant difference among treatments.
Jameel Jhalegar, MD., Sharma, R.R. and Pal, R.K. (2011). 1-MCP DELAYS RIPENING AND ENHANCES SHELF LIFE AND QUALITY OF KIWIFRUIT. Acta Hortic. 913, 373-377
DOI: 10.17660/ActaHortic.2011.913.49
https://doi.org/10.17660/ActaHortic.2011.913.49
1-MCP, physiological loss in weight, fruit firmness, quality attributes
English

Acta Horticulturae