The ethylene inhibitor 1-methylcyclopropene (1-MCP) delayed ripening and improved postharvest fruit quality of loquat (Eriobotrya japonica Lindl.). 1-MCP was used on the white flesh sub-acid loquat cultivars ‘Claudia’ and ‘BRT20’ to evaluate the possible effect on fruit ripening and to prevent negative effects of cold storage, like internal browning and flesh leatheriness. 1-MCP was applied at 2°C for 20 h and concentrations of 1 and 5 μl L-1. After 1-MCP treatment fruit were held at 2°C for 7, 14, and 21 days and then moved to 18°C for 5 days. Fruit flesh firmness, titratable acidity (TA), total soluble content (TSS), weight loss, internal browning and flesh leatheriness were evaluated at harvest and 2 and 5 days after moving samples from 2 to 18°C including. 1-MCP slowed fruit ripening and deterioration depending on the concentration and cultivar: 1 μl L-1 was the optimum concentration for inhibition of softening in both cultivars. Moreover, 1-MCP treatments effectively reduced internal browning and flesh leatheriness. These results indicated that 1-MCP can extend shelf life of the highly perishable loquat fruit.

Liguori, G., Barone, E., Farina, V., & Inglese, P. (2015). 1-Methylcyclopropene Delays Ripening and Improves Postharvest Quality of White Flesh Loquat. ACTA HORTICULTURAE, 1092(1), 153-158.

1-Methylcyclopropene Delays Ripening and Improves Postharvest Quality of White Flesh Loquat

LIGUORI, Giorgia;BARONE, Ettore;FARINA, Vittorio;INGLESE, Paolo
2015

Abstract

The ethylene inhibitor 1-methylcyclopropene (1-MCP) delayed ripening and improved postharvest fruit quality of loquat (Eriobotrya japonica Lindl.). 1-MCP was used on the white flesh sub-acid loquat cultivars ‘Claudia’ and ‘BRT20’ to evaluate the possible effect on fruit ripening and to prevent negative effects of cold storage, like internal browning and flesh leatheriness. 1-MCP was applied at 2°C for 20 h and concentrations of 1 and 5 μl L-1. After 1-MCP treatment fruit were held at 2°C for 7, 14, and 21 days and then moved to 18°C for 5 days. Fruit flesh firmness, titratable acidity (TA), total soluble content (TSS), weight loss, internal browning and flesh leatheriness were evaluated at harvest and 2 and 5 days after moving samples from 2 to 18°C including. 1-MCP slowed fruit ripening and deterioration depending on the concentration and cultivar: 1 μl L-1 was the optimum concentration for inhibition of softening in both cultivars. Moreover, 1-MCP treatments effectively reduced internal browning and flesh leatheriness. These results indicated that 1-MCP can extend shelf life of the highly perishable loquat fruit.
Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree
http://www.ishs.org/ishs-article/1092_23
Liguori, G., Barone, E., Farina, V., & Inglese, P. (2015). 1-Methylcyclopropene Delays Ripening and Improves Postharvest Quality of White Flesh Loquat. ACTA HORTICULTURAE, 1092(1), 153-158.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/147348
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