Effect of 1-methylcyclopropene,1- MCP on storability of guava fruits
2005
Hasan, Gamal F.
This investigation was carried out during two successive seasons (2002 and 2003) at the Hort. Res. Inst., Fruit handling department. Guava fruits were picked from Sabahaia. Res. Station farm at Alex Governorate- Hort. Res. Inst., at maturity stage when fruit color changed from dark green to greenish yellow. Fruits were treated with 1- MCP (1-Methylcyclopropene), 1.0ppm for 24 hours at 23°C, and then stored at 10C and R.H 90-95% for 20 days during the two seasons. Physical and chemical fruit Characteristics were determined during the two seasons 1- MCP treatments delayed changes of color, fruit firmness, total soluble solids, total acidity, respiration rate and V.C content during storage. After 20 days of storage at 10°C, total losses of I- MCP treated fruits reached the value of 9%, compared with the value of 55 % for untreated fruits (control) during the same period. This study confirmed that, treating fruits with 1- MCP as a post-harvest trea tment was necessary to keep fruit quality of guava during storage. This result is important for fruit transportation when these periods are expected to exceed 15 days for shipping.
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