Combined treatment of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) reduces melting-flesh peach fruit softening
2008
Hayama, Hiroko | Tatsuki, Miho | Nakamura, Yuri
The effects of postharvest application of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) on ethylene production and fruit quality, and thus on transportation and shelf-life, were evaluated in melting-flesh peaches. AVG (150mgL⁻¹) significantly reduced ethylene production, and the effect was enhanced in combination with 1-MCP (1μLL⁻¹). However, fruit treated with AVG alone softened to untreated control levels 2d after harvest (DAH). Treatment with 1-MCP significantly reduced the rate of softening until 2 DAH, but the fruit rapidly softened thereafter, and reached untreated control levels by 4 DAH. A combination of AVG and 1-MCP significantly reduced fruit tissue softening throughout ripening. The effect of each chemical on flesh firmness indicated that 1-MCP affected fruit response in the early stages of ripening up to 4 DAH, and AVG significantly reduced softening in the latter stages from 4 to 9 DAH. Peaches treated with AVG and 1-MCP retained their ground color during ripening, but the effect of each chemical on color is unclear. The present study indicates that combined treatment with AVG and 1-MCP significantly delays the ripening of melting-flesh peaches.
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