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2007•Korean Journal of Food PreservationRequires access

The Effects of 1-Methylcyclopropene on the Quality of 'Ooishiwase' Plums (Prunus salicina L.) with Different Ripening Stage

Soh-Young Oh, Byung-Seon Lim, Jae-Wook Lee, Jihyun Lee

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Abstract

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, ) for 24 hours at before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at . Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

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What this paper is about

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, ) for 24 hours at before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at . Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

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Available abstract

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, ) for 24 hours at before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at . Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

Key concepts: Prunus salicina, 1-Methylcyclopropene, Ripening, Ripeness, Organoleptic, Horticulture, Cold storage, Shelf life

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The Effects of 1-Methylcyclopropene on the Quality of 'Ooishiwase' Plums (Prunus salicina L.) with Different Ripening Stage — Research Paper | ScholarLens