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Fruit Quality of 1-Methylcyclopropene Treated 'Formosa' Plum on the Shelf Life at Ambient Temperature  

Jung, Jae-Hoon (Department of Horticulture, Kongju National University)
Kim, Young-Chil (Department of Horticulture, Kongju National University)
Jung, Seok-Kyu (Department of Horticulture, Kongju National University)
Publication Information
Horticultural Science & Technology / v.28, no.3, 2010 , pp. 429-433 More about this Journal
Abstract
The effects of 1-methylcyclopropene (1-MCP) for controlling ripening processes such as weight loss, fruit softening, soluble solids content (SSC), titratable acidity (TA), and fruit skin color were investigated and also the possibility that 1-MCP can inhibit the development of brown rot was explored in 'Formosa' plum ($Prunus$ $domestica$ L.). Fruit were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP on the day of harvest and one day after harvest for 16 h at ambient temperature ($20^{\circ}C$), followed by 14 days of shelf life. 1-MCP treatment delayed fruit softening, weight loss and changes in skin color and TA during the shelf life period, but did not affect SSC. These 1-MCP effects were similar with and without delayed treatment. 1-MCP treatment inhibited the development of brown rot caused by $Monilinia$ $laxa$ during storage. Our data shows that treatment delays of ${\geq}1$ day before 1-MCP application had no negative effect of fruit softening, fruit skin color, and TA at ambient temperature ($20^{\circ}C$). Overall, these results indicate that 1-MCP can be used to maintain the quality of non-refrigerated plums.
Keywords
brown rot; fruit quality; Prunus domestica L.; skin color; storage; weight loss;
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