6533b862fe1ef96bd12c6f15

RESEARCH PRODUCT

Effects of 1-methylcyclopropene on postharvest quality of white- and yellow-flesh loquat (Eriobotrya japonicaLindl.) fruit

Giorgia LiguoriPaolo IngleseAgata MazzagliaVittorio FarinaGiuseppe Sortino

subject

biologyChemistryfood and beveragesTitratable acidEriobotryaHorticultureShelf life1-Methylcyclopropenebiology.organism_classificationJaponicaSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticulturechemistry.chemical_compoundAgronomyPostharvestEriobotrya japonica fruitspost harvest losses post harvest physiologykeeping qualityCultivarAgronomy and Crop ScienceSofteningFood Science

description

Introduction. The effects of 1-methylcyclopropene (1-MCP) were evaluated on white-flesh cv. Claudia and yellow-flesh cv. Nespolone di Trabia loquat fruit. Materials and methods. Application of 1-MCP ((0.5 to 1) µL⋅L -1 for 20 h)) was monitored at 20 °C (7 days) and 0 °C (7 days at 0 °C and then 7 days at 20 °C). Results. Treatments with 1-MCP slowed fruit softening, depending on the concentration. Softening inhibition was greatest in fruit treated and held at 20 °C. The optimum concentration for softening inhibition at 20 °C was 1µ L ⋅L -1 of 1-MCP, while 0.5 µL⋅L -1 of 1-MCP was more effective at 0 °C. Conclusion. Treatments with 1-MCP inhibited titratable acidity loss in both cultivars. 1-MCP extends the shelf life of rapidly softening, perishable fruits such as loquat fruit. Italy / Eriobotrya japonica / fruits / postharvest losses / postharvest physiology / keeping quality

yearjournalcountryeditionlanguage
2014-09-01Fruits
https://doi.org/10.1051/fruits/2014024