Shelf life of peaches treated with 1-methylcyclopropene

Scientia Agricola

Ricardo Alfredo Kluge²  Angelo Pedro Jacomino¹ 

[1] ,USP ESALQ Depto. de Ciências BiológicasPiracicaba SP

关键词: Prunus persica;    1-MCP;    ethylene;    storage;    firmness;    Prunus persica;    1-MCP;    etileno;    armazenamento;    firmeza;   

DOI  :  10.1590/S0103-90162002000100010

来源: SciELO

【 摘 要 】

Peaches [Prunus persica (L.) Bastch] present reduced post-harvest shelf life, partially, due to their high respiratory rate and fast ripening. These processes are related to ethylene production, as well as its action. Peaches, cv. Aurora-1, were picked at two different ripening stages (mature green and ripe) and treated with 1-methylcyclopropene (1-MCP), the ethylene's competitive antagonist, at concentrations of 0, 100, 300 and 900 nL L-1 for 12 hours at 25ºC. After treatment, the fruits were stored at room temperature (25ºC) for six days. Fruits treated with 1-MCP presented better firmness and less ground color loss than non-treated fruits. The 1-MCP antagonist reduced the development of fruit rot at the mature green stage, but not at the ripe one. The 1-MCP shows commercial application potential in the treatment of peaches in order to delay the ripening process and increase their shelf life.

【 授权许可】

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