Enhancing Postharvest Shelf Life and Quality in Horticultural Commodities Using 1-MCP Technology - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 151

Fig. 7.4 Internal reddening of peaches treated with 1-MCP at harvest, stored 3 weeks at 0 ◦ C, and then 5 days at
20 ◦ C. (Top) 1-MCP treated; (bottom) control.

Strawberry fruits exposed to 1-MCP retained firmness and color better. However, disease
development was accelerated in fruit treated at high (0.5 and 1 L/L) 1-MCP concentra-

tions, though not at lower concentrations (Ku et al., 1999b; Jiang et al., 2001). In another
study, exposure of strawberries to 0.01, 0.1, or 1

μ

L/L 1-MCP did not affect overall fruit
acceptability, but did slightly increase the rate of rot development (Bower et al., 2003).
Apples were found to be more susceptible to bitter rot ( Colletotrichum acutatum ) and
blue mold ( Penicilliumexpansum ) in 1-MCP treated than untreated fruit (Janisiewicz et al.,
2003). However, Saftner et al. (2003) found that 1-MCP reduced decay when fruits were
inoculated at harvest with P.expansum , Botrytiscinerea , and C.acutatum and subsequently
stored in controlled atmosphere. It appears that increased firmness due to 1-MCP treatment

μ