Shelf life of peaches treated with 1-methylcyclopropene
DOI:
https://doi.org/10.1590/S0103-90162002000100010Keywords:
Prunus persica, 1-MCP, ethylene, storage, firmnessAbstract
Peaches [Prunus persica (L.) Bastch] present reduced post-harvest shelf life, partially, due to their high respiratory rate and fast ripening. These processes are related to ethylene production, as well as its action. Peaches, cv. Aurora-1, were picked at two different ripening stages (mature green and ripe) and treated with 1-methylcyclopropene (1-MCP), the ethylene's competitive antagonist, at concentrations of 0, 100, 300 and 900 nL L-1 for 12 hours at 25ºC. After treatment, the fruits were stored at room temperature (25ºC) for six days. Fruits treated with 1-MCP presented better firmness and less ground color loss than non-treated fruits. The 1-MCP antagonist reduced the development of fruit rot at the mature green stage, but not at the ripe one. The 1-MCP shows commercial application potential in the treatment of peaches in order to delay the ripening process and increase their shelf life.Downloads
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Published
2002-03-01
Issue
Section
Plant Physiology and Biochemistry
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All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.How to Cite
Shelf life of peaches treated with 1-methylcyclopropene . (2002). Scientia Agricola, 59(1), 69-72. https://doi.org/10.1590/S0103-90162002000100010