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Author: Dr. Jennifer DeEll - Fresh Market Quality Program Lead/OMAF; Dr.
Dennis Murr - University of Guelph
Creation Date: 31 January 2005
Last Reviewed: 31 January 2005
'Shiro' plums and 'Fantasia' nectarines were harvested in 2004 from
commercial orchards in the Niagara Peninsula. After harvest, the plums
and nectarines were transported to the postharvest lab at the University
of Guelph and treated with or without 1-MCP (1 ppm) for 24 hours at 0ˇăC.
Following treatment, fruit were held at 0ˇăC for 0, 2, or 4 weeks and
then evaluated for quality during a subsequent ripening period at 23ˇăC.
Overall, 1-MCP treated plums had more soluble solids, were firmer and
greener, and ripened slower than non-treated plums. 1-MCP treated
nectarines had slightly less soluble solids, but were also firmer and
greener, and ripened slower than non-treated nectarines. In addition,
1-MCP treated nectarines had less incidence of chilling injury than
non-treated nectarines.
The following is a brief summary of the results.
Plums
1-MCP-treated plums not held in cold storage (0 weeks) had higher
soluble solids concentration (% Brix) after 7 days at 23ˇăC compared to
non-treated plums; difference was greater in plums from the first
harvest (1.4% difference) and difference decreased with time in storage
at 0ˇăC
1-MCP-treated plums had more green color than non-treated plums after
storage 0ˇăC and this difference was greater in plums from the first
harvest
Plums treated with 1-MCP were firmer than non-treated plums (0.4 lb
difference), and this effect was more pronounced in plums held for 4
weeks at 0ˇăC and in those from the first harvest
Plums treated with 1-MCP had less CO2 production, ethylene, and total
volatiles (aroma, flavor) than those not treated with 1-MCP
Nectarines
1-MCP-treated nectarines were firmer than non-treated nectarines (up to
~2 lb difference) and this effect was more pronounced in nectarines held
for 2 weeks at 0ˇăC and in those from the second harvest
After 4 weeks of storage at 0ˇăC, nectarines with and without 1-MCP
failed to soften normally during the ripening period at 23ˇăC -
nectarines were exhibiting chilling injury at this time
1-MCP treatment reduced the incidence of chilling injury in nectarines
after 4 weeks of storage at 0ˇăC (no chilling injury present was after 2
weeks of storage)
Soluble solids concentration was lower in nectarines treated with 1-MCP
(0.4% difference) and held for 0 and 4 weeks at 0ˇăC, compared to similar
non-treated nectarines (effect was more pronounced in nectarines from
the first harvest)
1-MCP-treated nectarines had more green color than non-treated
nectarines, and this difference in color was greater in nectarines from
the second harvest
Nectarines treated with 1-MCP generally had less CO2 production,
ethylene, and total volatiles
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