Effects of different concentrations of 1-MCP on the yellowing of West Indian lime (Citrus aurantifolia, Swingle) fruit
Tin Ohnmar Win, Varit Srilaong, Julian Heyes, Khin Lay Kyu and Sirichai Kanlayanarat
Postharvest Biology and Technology, Volume 42, Issue 1 , October 2006, Pages 23-30
2006
บทคัดย่อ
The effects of 1-methylcyclopropene (1-MCP), an ethylene inhibitor, on endogenous ethylene production and chlorophyll degradation in the West Indian lime (Citrus aurantifolia, Swingle cv. ‘Paan’) were examined under ambient conditions (24–31 °C and 73–81% RH). Fruit treated with 250 or 500 nl l−1 1-MCP effectively retarded yellowing for 21 days at ambient storage. Application of 1000 nl l−1 1-MCP accelerated yellowing within 9 days, while 750 nl l−1 1-MCP treated fruit completely turned yellow at 15 days. Chlorophyllase and chlorophyll degrading peroxidase activities in flavedo tissue of lime peel were delayed in 1-MCP treated fruit at concentrations of 250 and 500 nl l−1. Ethylene production rate of 1000 nl l−1 1-MCP treated fruit was 1.6 times higher than that of untreated fruit. Nevertheless, 1-MCP at low concentrations (250 or 500 nl l−1) effectively suppressed endogenous ethylene production. Ascorbic acid content was reduced in fruit treated with 1000 nl l−1 1-MCP but not in fruit treated with 250, 500 or 750 nl l−1. Before commercial treatment of limes with 1-MCP becomes possible, the appropriate concentration and treatment temperature, fruit maturity stage and storage temperature must be determined.