Effect of 1-methylcyclopropene on ripening of melting flesh peaches and nectarines

Abstract 1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, was applied to early season, melting flesh stone fruit to try to extend their shelf life. ‘Almog’ and ‘Oded’, two white flesh peaches, and ‘April Glow’, a yellow flesh nectarine, were tested. Application of 1-MCP was at both 20 and 0 °C for 5, 10 and 20 h and at concentrations from 0.5 to 20 μl l −1 . When treated at 0 °C the fruits were stored for 5 days before removal to 20 °C for ripening. 1-MCP slowed fruit softening in a concentration and time dependent manner, extending the period before the fruits became over-soft. The inhibition of softening was greater when fruits were treated and held at 20 °C than if they were t…