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1-Methylcyclopropene Increases the Shelf-life of ‘Ooishiwase’ Plums (Prunus salicina L.)

Soh-Young Oh, Byung-Seon Lim, Jae-Wook Lee, Kyung-Ran Do

Open publisher page 5 citations

Abstract

This study was conducted to investigate the effect of 1-MCP on the postharvest life of ‘Ooishiwase’ plum. Plums were treated with 1 μLㆍl⁻¹ 1-MCP at 10℃ for 24 h. Treated plums were divided in groups according to purpose before storage. Group Ⅰ was used to examine the effect of 1-MCP on plum ripening at 20℃. Group Ⅱ was used to examine the effect of 1-MCP on plum ripening at 20℃ and 0℃ storage. Our results found out that 1-MCP reduced production of ethylene, CO₂ and softening of plum fruits. The change in the rind color was delayed. Moreover, soluble solids content was not affected and decay caused by Botrytis cinerea and Penicillium expansum was reduced during storage. 1-MCP can be utilized as an effective means of maintaining quality and extending shelf life of plums.

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What this paper is about

This study was conducted to investigate the effect of 1-MCP on the postharvest life of ‘Ooishiwase’ plum. Plums were treated with 1 μLㆍl⁻¹ 1-MCP at 10℃ for 24 h. Treated plums were divided in groups according to purpose before storage. Group Ⅰ was used to examine the effect of 1-MCP on plum ripening at 20℃. Group Ⅱ was used to examine the effect of 1-MCP on plum ripening at 20℃ and 0℃ storage. Our results found out that 1-MCP reduced production of ethylene, CO₂ and softening of plum fruits. The change in the rind color was delayed. Moreover, soluble solids content was not affected and decay caused by Botrytis cinerea and Penicillium expansum was reduced during storage. 1-MCP can be utilized as an effective means of maintaining quality and extending shelf life of plums.

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Available abstract

This study was conducted to investigate the effect of 1-MCP on the postharvest life of ‘Ooishiwase’ plum. Plums were treated with 1 μLㆍl⁻¹ 1-MCP at 10℃ for 24 h. Treated plums were divided in groups according to purpose before storage. Group Ⅰ was used to examine the effect of 1-MCP on plum ripening at 20℃. Group Ⅱ was used to examine the effect of 1-MCP on plum ripening at 20℃ and 0℃ storage. Our results found out that 1-MCP reduced production of ethylene, CO₂ and softening of plum fruits. The change in the rind color was delayed. Moreover, soluble solids content was not affected and decay caused by Botrytis cinerea and Penicillium expansum was reduced during storage. 1-MCP can be utilized as an effective means of maintaining quality and extending shelf life of plums.

Key concepts: Prunus salicina, 1-Methylcyclopropene, Penicillium expansum, Postharvest, Ripening, Shelf life, Botrytis cinerea, Horticulture

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1-Methylcyclopropene Increases the Shelf-life of ‘Ooishiwase’ Plums (Prunus salicina L.) — Research Paper | ScholarLens