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Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage

  • Autori: Liguori, G.; Farina, V.; Corona, O.; Mazzaglia, A.; BARONE, E.; Inglese, P.
  • Anno di pubblicazione: 2017
  • Tipologia: Articolo in rivista (Articolo in rivista)
  • Parole Chiave: Italy, loquat, Eriobotrya japonica, 1-methylcyclopropene, chilling injury, fruit firmness, phenolics, shelf life
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Introduction – Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods – The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 °C for 20 h and at concentrations from 1 to 5 μL L . The treated fruits were stored at 1 °C for 21 days before removal to 20 °C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 °C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and extended the period before the fruit became over-soft. The untreated fruits exhibited severe chilling symptoms manifested as flesh leatheriness and internal browning after 21 days of storage at 1 °C. The treatment with 1 μL L-1 1-MCP significantly inhibited increases in fruit firmness and internal browning in- dex and maintained fruit weight during cold storage and shelf life, thereby delaying the development of chilling injury and maintaining fruit quality. Conclusion – Application of 1-MCP can extend postharvest life of rapidly softening, perishable fruit like white- flesh loquat.