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Chris Watkins* and William B. Miller

The discovery and subsequent commercialization of 1-MCP has resulted in intense research interest around the world. A web site (http://www.hort.cornell.edu/mcp/) has been developed which provides a summary of the effects of 1-MCP on climacteric (18 species) and non-climacteric (6) fruits, vegetables (13), fresh cut produce (5), cut flowers and pot plants (more than 50 species has been created. The site is updated on a regular basis. For edible crops, most citations are available for apple (32 citations) and banana (21 citations). The ornamental literature is much less concentrated, and most crops are represented by a single citation. For all commodities, the majority of research has been focused on quality responses of the various products to 1-MCP, although increasingly 1-MCP is being used to investigate physiological and biochemical events associated with development, ripening and/or senescence.

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Daniel A. Stanley and Donald J. Huber

In previous studies, 1-methylcyclopropene (1-MCP) was shown to significantly suppress peel degreening and appearance of senescent spotting of banana fruit (Stanley and Huber, 2004). In the present study, the effect of the ethylene antagonist on banana pulp soluble sugar levels and on peel soluble and total phenolics was measured. One hundred and sixty hands (10 boxes) of banana fruit (Musaacuminata cv. Cavendish) were treated with ethylene (300 μL·L-1, 24 h, 15 °C, 90% RH) at a commercial ripening facility in Bradenton, Fla., and transported by truck (15 °C) to the University of Florida. Fruit were sorted and placed in 174-L ripening chambers, where 80 hands received 500 nL·L-1 1-MCP for two 12-h periods at 18 °C, while the other 80 hands (controls) were maintained in identical containers without 1-MCP for equal time periods at 18 °C. Mean whole fruit firmness in both treatment groups was 140 N and decreased to 15 N (controls) and 30 N (1-MCP) by day 12. Soluble sugars in the pulp of control fruit achieved levels between 160–180 mg·g-1 fresh weight by day 8, while 1-MCP treated fruit required about 12 days to achieve similar soluble sugar levels. Total phenolic compounds present in peel tissue of control and 1-MCP treated fruit required 10 and 14 days, respectively, to achieve levels of about 4000 μg·g-1 fresh weight. Chlorogenic acid levels, a subset of total peel phenolic compounds, peaked above 500 μg·g-1 by day 10 in control fruit and by day 12 in 1-MCP treated fruit. Maintenance of fruit firmness along with the achievement of acceptable sugar levels of 1-MCP treated fruit demonstrate possible benefits of suppression of ethylene action for retail and processing markets for banana fruit.

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Max G. Villalobos-Acuña, William V. Biasi, Sylvia Flores, Elizabeth J. Mitcham, Rachel B. Elkins, and Neil H. Willits

until ready to be marketed ( Villalobos-Acuña and Mitcham, 2008 ). 1-Methylcyclopropene (1-MCP) is an ethylene action inhibitor that has been extensively studied in fruit and commercialized for some fruits as a postharvest gaseous application to control

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Jennifer R. DeEll, Jennifer T. Ayres, and Dennis P. Murr

1-Methylcyclopropene (1-MCP) inhibits the action of ethylene and, therefore, it has the unique ability to maintain quality and extend the shelf-life of many fresh fruit and vegetables. The postharvest gaseous application of 1-MCP has been shown to

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Jennifer R. DeEll and Behrouz Ehsani-Moghaddam

has been shown to be negatively related to precipitation during 90 to 120 d from bloom ( Moran et al., 2009 ). Postharvest application of 1-methylcyclopropene (1-MCP), an inhibitor of ethylene action, has been shown to reduce certain storage

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Jinwook Lee, James P. Mattheis, and David R. Rudell

onset of senescent metabolism has not been reported. The ethylene action inhibitor 1-MCP enhances maintenance of several aspects of ‘Gala’ fruit quality during and after storage ( Mattheis et al., 2005 ; Moya-Leon et al., 2007 ). Consumer preference and

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Jiwon Jeong, James Lee, and Donald J. Huber

-dependent processes ( Lelievre et al., 1997 ). Accordingly, many studies have employed inhibitors of ethylene-action to extend the time required for completion of ripening. Of the ethylene action inhibitors available, 1-methylcyclopropene (1-MCP) ( Sisler, 2006

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Xingbin Xie, Congbing Fang, and Yan Wang

during storage ( Charoenchongsuk et al., 2015 ). Ethylene is a ripening/senescence hormone and is also involved in chlorophyll degradation in fruit peel and plant leaves ( Amir-Shapira et al., 1987 ; Porat et al., 1999 ). 1-MCP is an ethylene action

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Yan Wang

perception that retards ethylene-dependent responses such as ripening, senescence, and certain fruit disorders ( Sisler and Serek, 1997 ; Sisler et al., 2003 ). Previous research demonstrated that 1-MCP inhibits ethylene synthesis and scald development in

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Christopher B. Cerveny and William B. Miller

. 1-Methylcyclopropene (1-MCP) is widely used in postharvest horticulture, gaining popularity for ornamental plants as an ethylene perception inhibitor that blocks ethylene binding sites in plant tissue ( Blankenship and Dole, 2003 ; Watkins, 2006