The role of 1-MCP in the export of tropical crops
J.H. Siller-Cepeda
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-O-118. pp. 253.
2002
บทคัดย่อ
In the 98-99 season, Mexico exported 66% of vegetables and 19% of fruit of the total fresh produce imported to the USA. Growers are looking for new markets continuously. Reaching new distant markents (Europe and Asia) will depends on maintaining quality of the produce. To achieve that goal, SmartFresh’ (1-MCP) effect on the quality and shelf-life of main exported crops was tested. Our main work focusedon mangos, papayas, avocados, melons, tomatoes, peppers, and cucumbers. Different cultivars, doses, time of exposure, maturity stages, decay susceptibility, a combination of ethylene/1-MCP/wax either before or after each other, and storage temperatures were followed. Semi-commercial tests tied with growers, packinghouses and brokers are on-going trials. Data include physical, chemical, physiological, biochemical and decay incidence. Results on mango indicated a different response after 12 hr exposure on Kent and Keitt varieties. Rates of 180 ppb on Keitt were able to maintain firmness up to 5 days, without changes on flavor. Papaya fruits were more responsive to 12 hr 1-MCP treatment and clearly demonstrated inhibition of PG and Cx activity at rates up to 250 ppb and correlated with firmness. Works on tomato had been more intensive. 500 ppb of 1-McP applied for 12 hr at green stage tomatoes was able to delay ethylene peak for 15 days, maintaining its firmness and green color until that time, reaching full red color by the 24th day. Roma tomatoes treated at breaker stage with 125, 250 and 500 ppb rates delayed maturity for 5, 7 and 9 days, respectively. Exposed turning Roma tomatoes for different times and rates showed better response at 500 ppb for 6 hrs. Greenhouse tomatoes applied at pink and light red stages for 24 hr at 500 ppb maintained color and firmness up to five days. Combination treatments (ethylene/1-MCP/wax) on cucumbers demolnstrated the benefits on delaying yellowing and maintaining quality. The opportunity for fruit and vegetable growers to reach distant markets with the quality that consumers demand will be on hand with this novel technology.