Reduction of chilling injury symptoms in persimmon fruit cv. 'Rojo Brillante' by 1-MCP

被引：105

作者：

Salvador, A ^{[1
]}

Arnal, L ^{[1
]}

Monterde, A ^{[1
]}

Cuquerella, J ^{[1
]}

机构：

[1] Inst Valenciano Invest Agr, Dept Postcosecha, E-46113 Moncada, Spain

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2004年 / 33卷 / 03期

关键词：

persimmon; 1-methylcyclopropene (1-MCP); chilling injury; softening;

D O I：

10.1016/j.postharvbio.2004.03.005

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Persimmon (Diospyros kaki L.) cv. 'Rojo Brillante' is sensitive to chilling injury (CI) when exposed to temperatures below 8degreesC. The most important disorder is the flesh softening that occurs when fruit are transferred from cold storage to shelf-life conditions. To study the effect of 1-methylcyclopropene (1-MCP) on the development of CI symptoms, persimmon fruit were treated with 0 (control), 0.3 or 1 muL L-1 of 1-MCP before or after storage at 1 degreesC. 1-MCP maintained firmness and inhibited calyx abscission, properties that change as possible responses to chilling stress. 1-MCP also delayed color change. Concentrations of ethanol and acetaldehyde were lower in 1-MCP-treated fruit. Values of C2H4 and CO2 production were very low and no significant changes were observed between treatments. 1-MCP treatment did not affect soluble solids content nor weight loss. The effects of 1-MCP observed in treated fruit were similar, independent of the time of application. There were no significant effects of 1-MCP concentration. (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：285 / 291

页数：7

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