Influence of different concentrations of 1-methylcyclopropene and times of exposure on the quality of 'Galia'-type melon harvested at different stages of maturity.

摘要

This study evaluated the influence of different 1-methylcyclopropene (1-MCP) concentrations (150, 300 or 450 nl l-1) applied for 6, 12 or 24 h at 20 degrees C on 'Galia' type melon (Cucumis melo L., reticulatus cv. 'Trooper'), harvested at three stages of maturity, based on epidermal colour: green (~116 h degrees [Hue angle]); green/yellow (~105 h degrees ) or yellow (~90 h degrees ), and stored for 15 d at 5 degrees C then 3 d at 20 degrees C. The optimal treatment with 1-MCP to suppress ripening of fruit harvested at the green/yellow stage of maturity was 300 nl l-1 for 24 h at 20 degrees C, as evaluated by delayed colour development, retention of firmness, and low weight loss. This treatment also significantly reduced chilling injury (CI) and the development of decay, compared with non-treated fruit, or fruit treated with 150 nl l-1 1-MCP. However, 1-MCP did not suppress senescence in fruit harvested at the yellow stage of maturity, as evaluated by external and internal quality parameters. 1-MCP did not affect total soluble solids contents. When fruit was harvested at the green stage, 450 nl l-1 1-MCP reduced the rate of post-harvest ripening significantly, resulting in fruit of unacceptable colour development and firmness. 1-MCP delayed by 8-9 d the onset of the climacteric peak of CO2 production and ethylene evolution in fruit harvested at the green/yellow stage of maturity. The quantities of CO2 and ethylene production in 1-MCP-treated fruit were lower than those in controls..