Enhancing Postharvest Shelf Life and Quality in Horticultural Commodities Using 1-MCP Technology - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 150

Superficial scald in pears is also inhibited by 1-MCP, although it may appear as the MCP
effect wears off (Ekman et al., 2004). 1-MCP inhibits the accumulation of -farnesene and

conjugated trienols in pears (Isidoro and Almeida, 2006). The inhibition appeared to be
at the level of gene transcription since the expression of PcAFS1 was reduced in 1-MCP-
treated fruit (Gapper et al., 2006). Other disorders in pears, similar to those in apples, are
also alleviated by 1-MCP. These include senescent scald and core browning (Argenta et al.,
2003), internal and senescent breakdown (Kubo et al., 2003; Ekman et al., 2004), and watery
and core breakdown (Calvo and Sozzi, 2004). The development of scratches or browning
on the peel is also delayed by 1-MCP.
Other low-temperature disorders on a number of fruits can be inhibited by 1-MCP.
These include internal flesh browning in avocado (Pesis et al., 2002; Hershkovitz et al.,
2005; Woolf et al., 2005), loquat (Cai et al., 2006a), pineapple (Selvarajah et al., 2001),
and chilling injury of citrus fruit (Dou et al., 2005). However, an early study reported that
chilling injury in citrus was enhanced by 1-MCP (Porat et al., 1999). Scald on pomegranate
can be reduced but not eliminated by 1-MCP (Defilippi et al., 2006). This scald in not due
to

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-farnesene oxidation, but it correlated with phenol levels in the peel (Ben-Arie and
Or, 1986). Reduced browning is associated with reduced polyphenol oxidase and peroxi-
dase activities (Pesis et al., 2002; Hershkovitz et al., 2005). Biosynthesis of isocoumarins
in carrots, which leads to bitterness development, is inhibited by 1-MCP treatment (Fan
et al., 2000; Fan and Mattheis, 2001). As well, the increase in fruit firmness during low-
temperature storage due to tissue lignification in loquat fruit was mitigated by 1-MCP (Cai
et al., 2006b). In watermelon, ethylene treatment causes water soaking due to an increase
in the activity of lipid-degrading enzymes and phospholipid degradation (Mao et al., 2004).
This disorder is prevented by prior exposure to 1-MCP.
In stone fruits such as peaches and nectarines, the development of chilling-injury symp-
toms such as internal browning, flesh wooliness, and red color (Fig. 7.4) was increased by 1-
MCP (Dong et al., 2001b; Fan et al., 2002; Girardi et al., 2005). In these fruits, a certain level
of ethylene production is necessary for normal ripening to occur after storage (Dong et al.,
2001b; Zhou et al., 2001). In apricots, 1-MCP enhanced internal browning even without
storage (Dong et al., 2002). In plums, however, 1-MCP has been found to decrease internal
browning during storage (Menniti et al., 2006). Also, impact injury in apricots (De Martino
et al., 2006) and in European plums (Lippert and Blank, 2004) was decreased by 1-MCP,
due to its inhibition of softening.

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7.5 Responses to pathogens

The effects of 1-MCP in prevention of pathological disorders that occur during storage have
not been investigated in depth. Because of its involvement in regulation of plant defense
genes, low levels of endogenous ethylene may be required to maintain basic levels of
resistance.
In two nonclimacteric fruits, citrus and strawberry, 1-MCP has been reported to enhance
decay. In citrus, 1-MCP treatment effectively inhibited the ethylene effect on the degreening
process, but it increased mold rots caused by Penicilliumdigitatum and Penicilliumitalicum ,
and stem-end decay caused by Diplodianatalensis (Porat et al., 1999; Marcos et al., 2005).
However, in grapefruit inoculated with P. digitatum , 1-MCP did not affect the process of
decay development (Mullins et al., 2000).