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

Zhong Qiuping1,2, Xia Wenshui1 and Yueming Jiang3*

School 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


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.

*Corresponding author:
                                               ++86 20 37 252 525
                                               ++86 20 37 252 831

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