Effects of 1-Methylcyclopropene Treatments on Ripening and Quality of Harvested Sapodilla Fruit

Zhong Qiuping^1,2, Xia Wenshui¹ and Yueming Jiang³*

¹School of Food Science and Technology, Southern Yangtze University, 214036 Wuxi Jiangsu Province, PR China
²Food Department, South China University of Tropical Agriculture, 571737, Danzhou Hainan Province, PR China
³South China Botanic Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, PR China

Article history:
Received January 28, 2005
Accepted March 31, 2005

Key words:
1-methylcyclopropene, sapodilla fruit, ripening, postharvest, quality

Summary:
Sapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP) at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85−95 % relative humidity and later assessed for quality and ripening characteristics. 1-MCP treatments delayed the increases in the rates of respiration and ethylene production by 6 days. Treatments also delayed by 6 days the increase in polygalacturonase activity. Decreases in ascorbic acid, titratable acidity and chlorophyll content that are normally seen with ripening were delayed. Changes in the content of soluble solids were also slowed compared to untreated fruit. The application of 1-MCP was an effective technology for ripening inhibition and quality maintenance of harvested sapodilla fruit.

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