Enhancing Postharvest Shelf Life and Quality in Horticultural Commodities Using 1-MCP Technology - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 141

Table 7.1 Climacteric, nonclimacteric fruit, and vegetables for which responses to 1-MCP have been
investigated, and the range of 1-MCP concentration utilized

Range of 1-MCP
concentrations (

μ L/L)

Climacteric fruit
Apple ( Malus sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.) 0.01-1

Apricot ( Prunus armeniaca L.) 0.3-1

Avocado ( Persea americana Mill.) 0.03-1

Banana ( Musa L.) 0.01-1

Blueberry ( Vaccinium corymbosum L.) 0.1-0.4

Chinese bayberry ( Myrica rubra Siebold and Zuccarni) 1-10

Custard apple ( Annona squamosa L.) 25

Fig ( Ficus carica L.) 0.4-2.5

Guava ( Psidium guajava L.) 0.1-0.9

Kiwifruit ( Actinidia deliciosa ) 0.5-5

Jujube, Chinese ( Zizyphus jujube ) and Indian ( Zizyphus mauritina ) 0.6

Loquat ( Eriobotrya japonica Lindl.) 0.5-50

Lychee ( Lichi chinensis ) 1

Mamey sapote ( Pouteria sapote (Jacq.)) 1

Mango ( Mangifera indica L.) 25-100

Melon ( Cucumis melo L.) 1

Mountain papaya ( Vasconcellea pubescens ) 0.3

Nectarine ( Prunus persica Lindl.) 0.25-5

Papaya ( Carica papaya L.) 0.05-2.5

Peach ( Prunus persica L. Batsch) 0.25-5

Pear ( Pyrus communis L.) 0.01-1

Pear, Asian ( Pyrus pyrifolia Nakai) 0.1-1

Persimmon ( Diospyros khaki L.) 0.01-3

Plum ( Prunus salicina Lindl.) 0.1-2

Tomato ( Lycospersicum esculentum Mill.) 0.1-1

Nonclimacteric fruit
Cherry ( Prunus avium L.) 0.2-0.4

Clementine mandarin ( Citrus reticulata L.) 0.1-1

Cucumber ( Cucumis sativus L.) 1-10

Grape ( Vitis vinefera L.) 4

Grapefruit ( Citrus paradisi Macf.) 1

Lime ( Citrus latifolia Tanaka) 0.25-1

Orange ( Citrus sinensis L. Osbeck) 0.1-5

Pepper ( Capsicum frutenscens L.) 0.25-1

Pineapple ( Ananas comosus L.) 0.1

Pomegranate ( Punica granatum) 1

Strawberry ( Fragaria × ananassa Duch.) 0.01-1

Watermelon ( Citrullus lanatus ) 0.5-1

Vegetables
Broccoli ( Brassica oleracea L.) 0.02-50

Carrot ( Daucus carota L.) 42

Chayote ( Sechium edule Jacq.) 0.3-1.2

Chinese cabbage ( Brassica campestris L.) 1

Chinese mustard ( Brassica juncea var. foliosa ) 1

Choy sum ( Brassica rapa var. parachinensis ) 1

Coriander ( Coriandrum sativum L.) 0.1-10

Lettuce ( Lactuca sativa L.) 0.5-1

Mibuna and mizuna ( Brassica rapa var. nipposinica ) 1

Mint ( Mentha longifolia L.) 0.5

(continued)