1-MCP suppresses ethylene biosynthesis and delays softening of 'Hami' melon during storage at ambient temperature

BACKGROUND: 'Hami' melon is susceptible to softening during postharvest storage at ambient temperature, which enhances postharvest deterioration and limits transportation and storage. To look for a method of softening control, the effect of 1-methylcyclopropene (1-MCP) on regulating postharvest softening of 'Hami' melon fruit was investigated. RESULTS: 1-MCP treatment at 1 mu L L-1 significantly reduced ethylene production and maintained higher levels of fruit firmness. It also markedly inhibited the accumulation of 1-aminocyclopropane-1-carboxylic acid (ACC) and maintained lower activities of ACC synthase and ACC oxidase. In addition, 1-MCP treatment reduced the activities of fruit-softening enzymes such as pectin methyl esterase, polygalacturonase, endo-1,4-beta-glucanase and beta-galactosidase. CONCLUSION: 1-MCP was effective in suppressing ethylene production and delaying fruit softening in 'Hami' melon by decreasing the activities of ethylene biosynthesis enzymes and inhibiting fruit-softening enzymes. (C) 2011 Society of Chemical Industry