Effect of 1-methylcyclopropene on the quality of sudachi (Citrus sudachi hort. ex Shirai) fruit during storage
2005
Isshiki, M.(Kobe Univ. (Japan)) | Terai, H. | Suzuki, Y.
The effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality of sudachi (Citrus sudachi hort. ex Shirai) fruit was investigated with the aim of prolonging their storage period. Sudachi fruit were treated with 1-MCP at various concentrations of 0, 0.01, 0.1, 0.5 and 1.0 microl/l for 6, 12 or 24 hr at 20degC and then stored in the dark at 20degC. The treatment with 0.1 microl/l 1-MCP for 24 hr was the most effective in delaying the degreening of sudachi fruit. This treatment with 0.1 microl/l 1-MCP did not induce peel browning, weight loss and internal quality degradation in sudachi fruit. On the other hand, at higher concentrations (i.e., 0.5 and 1.0 microl/l), 1-MCP had little effect on the delay of degreening and induced undesirable responses, such as peel browning and weight loss. We suggest that appropriate 1-MCP treatment as postharvest treatment could be applied for commercial use to the maintenance of the marketable green color of sudachi fruit.
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