Introduction – Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods – The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 °C for 20 h and at concentrations from 1 to 5 μL L . The treated fruits were stored at 1 °C for 21 days before removal to 20 °C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 °C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and extended the period before the fruit became over-soft. The untreated fruits exhibited severe chilling symptoms manifested as flesh leatheriness and internal browning after 21 days of storage at 1 °C. The treatment with 1 μL L-1 1-MCP significantly inhibited increases in fruit firmness and internal browning in- dex and maintained fruit weight during cold storage and shelf life, thereby delaying the development of chilling injury and maintaining fruit quality. Conclusion – Application of 1-MCP can extend postharvest life of rapidly softening, perishable fruit like white- flesh loquat.

Liguori, G., Farina, V., Corona, O., Mazzaglia, A., BARONE, E., Inglese, P. (2017). Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage. FRUITS, 72(2)(72(2)), 67-73 [10.17660/th.2017/72.2.1].

Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage

LIGUORI, Giorgia;FARINA, Vittorio;CORONA, Onofrio;BARONE, Ettore;INGLESE, Paolo
2017-01-01

Abstract

Introduction – Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods – The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 °C for 20 h and at concentrations from 1 to 5 μL L . The treated fruits were stored at 1 °C for 21 days before removal to 20 °C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 °C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and extended the period before the fruit became over-soft. The untreated fruits exhibited severe chilling symptoms manifested as flesh leatheriness and internal browning after 21 days of storage at 1 °C. The treatment with 1 μL L-1 1-MCP significantly inhibited increases in fruit firmness and internal browning in- dex and maintained fruit weight during cold storage and shelf life, thereby delaying the development of chilling injury and maintaining fruit quality. Conclusion – Application of 1-MCP can extend postharvest life of rapidly softening, perishable fruit like white- flesh loquat.
2017
Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree
Settore AGR/15 - Scienze E Tecnologie Alimentari
Liguori, G., Farina, V., Corona, O., Mazzaglia, A., BARONE, E., Inglese, P. (2017). Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage. FRUITS, 72(2)(72(2)), 67-73 [10.17660/th.2017/72.2.1].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/243026
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