ISHS Acta Horticulturae 713: VI International Peach Symposium
EFFECT OF 1-MCP ON POST HARVEST PERFORMANCE OF ´CHIMARRITA´ PEACH FRUITS |
| Authors: | F.L. Cuquel, E.R. Fantin, B. Monte, A.C. Motta, L.L. May de Mio, L.B. Monteiro |
| Keywords: | stone-fruit, methylcyclopropene, ethylene, chilling-injury, woolliness, mealiness, softening |
| Abstract:
Peach fruits are very sensitive to ethylene. ‘Chimarrita’ peaches stored during 2 to 3 weeks under low temperature frequently show woolliness, a symptom of chilling injury. The purpose of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on the quality of stored peach fruits. Fruits were treated with 1-MCP at 0, 500, 750 and 1,000 nL.L-1 at room temperature for 24 hours and then stored during 14 or 21 days at 0 ± 2°C. After storage, fruits remained during three days at room temperature to simulate shelf life. Flesh firmness, soluble solids content, titratable acidity and woolliness were evaluated. 1-MCP treatments showed a delay in the ripening process that could prolong shelf life. | |
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