Effects of 1-methylcyclopropene on postharvest qualityof white- and yellow-flesh loquat (Eriobotrya japonica Lindl.) fruit

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Abstract

Introduction. The effects of 1-methylcyclopropene (1-MCP) were evaluated on white-flesh cv. Claudia and yellow-flesh cv. Nespolone di Trabia loquat fruit. Materials and methods. Application of 1-MCP [(0.5 to 1) μL⋅L–1 for 20 h)] was monitored at 20 °C (7 days) and 0 °C (7 days at 0 °C and then 7 days at 20 °C). Results. Treatments with 1-MCP slowed fruit softening, depending on the concentration. Softening inhibition was greatest in fruit treated and held at 20 °C. The optimum concentration for softening inhibition at 20 °C was 1 μL⋅L–1 of 1-MCP, while 0.5 μL⋅L–1 of 1-MCP was more effective at 0 °C. Conclusion. Treatments with 1-MCP inhibited titratable acidity loss in both cultivars. 1-MCP extends the shelf life of rapidly softening, perishable fruits such as loquat fruit.
Original languageEnglish
Pages (from-to)363-370
Number of pages8
JournalFruits
Volume69
Publication statusPublished - 2014

All Science Journal Classification (ASJC) codes

  • Food Science
  • Agronomy and Crop Science
  • Horticulture

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