บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of 1-methylcyclopropene on stone fruits

Luries S., Weksler A.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 5

2004

บทคัดย่อ

Effects of 1-methylcyclopropene on stone fruits    1- Methylcyclopropene (1-MCP) is an ethylene action inhibitor, which prevents plant tissue from perceiving and responging to ethylene.It is generally effective in concentrations of 1 micromolar or less, and can retard many ripening proceses that depend o­n ethylene for their induction.These processes include softening, color development, loss of titratable acidity and increase in volatile compounds.The active compound is a gas (as is ethylene) and the treatment is given after harvest.The effect of 1-MCP o­n apricots, cherries, nectarines, peaches and plums has been investigated.

Apricots responded to 1-MCP by slowing their softening, peel color change and loss of titratable acidity.However, ethylene production and respiration were not affected, and the treatment with 1-MCP enhanced internal flesh browning.Cherries are a non-climacteric fruit and treatment with 1-MCP had no effect o­n their postharvest life.Peaches and nectarines responded to 1-MCP treatment in a similar manner to apricots by slower softening, color change and loss of titratable acidity, with o­nly minor inhibition of ethylene production.However, after storage, fruit which had received a 1-MCP treatment developed more flesh disorders, particularly bleeding, than untreated fruit.Plums, both European and Japanese, responded positively to 1- MCP.Ethylene production was inhibited, as was softening, color change and loss of tritratable acidity.There were fewer storage disorders, such as internal browning and gel breakdown in 1-MCP treated than non-treated fruit.

The use of this compound can help to elucidate the role of ethylene in the development of physiological storage disorders and in regulation of ethylene bisynthesis in different types of stone fruit.