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45
60
40
50
35
30
40
25
30
20
15
20
10
Control
1-MCP
Control
1-MCP
10
5
0
0
1
3
5
7
1
3
5
7
(a)
(b)
Days at 20ºC
Days at 20ºC
250
60
50
200
40
150
30
100
20
Control
1-MCP
Control
1-MCP
50
10
0
0
1
3
5
7
1
3
5
7
(c) (d)
Fig. 7.2
The differing responses of apple and nectarine ethylene production and respiration to 1-MCP. (a) and
(c) Respiration and ethylene production of “Anna” apples, and (b) and (d) respiration and ethylene production of
“April Glow” nectarines.
Days at 20ºC
Days at 20ºC
2002; Jiang and Joyce, 2002; Pre-Aymard et al., 2003; Saftner et al., 2003; Mattheis et al.,
2005; Moran and McManus, 2005; Watkins and Nock, 2005). Respiration is also inhibited
by 1-MCP to a lesser extent than ethylene inhibition (Fig. 7.2).
A dramatic effect of 1-MCP treatment is the prevention/delay of softening (Fan et al.,
1999; Rupasinghe et al., 2000; Watkins et al., 2000; Mir et al., 2001; Dauny and Joyce,
2002; Pre-Aymard et al., 2003; Saftner et al., 2003; Zanella, 2003; Defilippi et al., 2004;
Bai et al., 2005; Mattheis et al., 2005; Moran and McManus, 2005). The fruit texture is
also affected with increased crispiness (Baritelle et al., 2001; Pre-Aymard et al., 2005).
In contrast to cold storage after treatment with 1-MCP, storage at ambient temperature
helps retain the firmness better (Fan et al., 1999; Mir et al., 2001). Toivonen and Lu (2005)
reported that 1-MCP did not affect firmness of an early-ripening summer apple when the
fruits were stored below 15
◦
C. However, another summer apple, “Anna,” responded well to
1-MCP when stored at 0
◦
C (Pre-Aymard et al., 2003). In some cultivars, loss of green color
due to ripening is prevented by 1-MCP treatment (Pre-Aymard et al., 2003; Saftner et al.,
2003; Zanella, 2003).
In general, 1-MCP treatment delays loss of titratable acidity (TA), but does not affect
soluble solids content (SSC) in any consistent pattern (Pre-Aymard et al., 2003, 2005;
Saftner et al., 2003; Zanella, 2003; Defilippi et al., 2004; Bai et al., 2005; Moran and
McManus, 2005; Toivonen and Lu, 2005). However, mixed responses depending on whether
the fruit were held in controlled atmosphere (CA) or in air have been reported (Watkins
et al., 2000). The evolution of aroma volatiles is reduced by 1-MCP treatment, although
individual volatiles may be affected differentially (Rupasinghe et al., 2000; Lurie et al.,
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