1-Methylcyclopropene Inhibits Apple Ripening

in Journal of the American Society for Horticultural Science
View More View Less
  • 1 U.S. Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, 1104 North Western Avenue, Wenatchee, WA, 98801
  • 2 Department of Horticultural Science, Box 7609, North Carolina State University, Raleigh, NC 27695
  • 3 U.S. Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, 1104 North Western Avenue, Wenatchee, WA 98801

An ethylene action inhibitor, MCP, was applied to preclimacteric and climacteric apple [Malus sylvestris L. (Mill.) var. domestica Borkh. Mansf.] fruit. Experiments were conducted in North Carolina and Washington State utilizing the following cultivars: Fuji, Gala, Ginger Gold, Jonagold, and Delicious. MCP inhibited loss of fruit firmness and titratable acidity when fruit were held in storage at 0 °C up to 6 months and when fruit were held at 20 to 24 °C for up to 60 days. For all cultivars except `Fuji', differences in firmness between treated and nontreated fruit exceeded 10 N after 6 months storage. These beneficial effects were seen in both preclimacteric and climacteric fruit. Ethylene production and respiration were reduced substantially by MCP treatment. MCP-treated fruit had soluble solids equal to or greater than those in nontreated fruit. Storage and shelf life were extended for all cultivars tested. Chemical name used: 1-methylcyclopropene (MCP).

If the inline PDF is not rendering correctly, you can download the PDF file here.

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 635 245 19
PDF Downloads 728 268 26