1-MCP Maintains Fruit Quality, Prevents Chilling Injury and Reduces POD and PPO Activities of Canino Apricots during Cold Storage and Subsequent Shelf Life Period

摘要

The present investigation was carried out during 2010 and 2011 seasons on Canino apricots to characterize the physiological responses of fruits to 1 -MCP treatment during cold storage and subsequent shelf life period. Fruit treatments included prestorage exposure to 0.5 ppm or 1 ppm 1-MCP at 20degC for 20 hours. The above treatments were compared to untreated fruits during the cold storage period at 0 ±1°C and 85-90±5 % relative humidity and during subsequent shelf life period for 2 days at 20degC. 1-MCP treatment effectively prevented chilling injury incidence, retarded ripening and senescence of Canino apricot fruits and significantly improved their storagability in both seasons by 8 and 12 days for 0.5 and 1 ppm concentrations, respectively, compared by the untreated fruits. 1-MCP treatment significantly decreased the loss of fruit weight, flesh firmness, malic acid and vitamin C contents. 1-MCP application delayed the changes in skin color as huedeg, soluble solids and carotenoids contents.Polyphynol oxidase (PPO) and peroxidase (POD) enzymes activities were significantly reduced by 1-MCP.