The Effects of 1-Methylcyclopropene on the Quality of 'Ooishiwase' Plums (Prunus salicina L.) with Different Ripening Stage

'대석조생' 자두(Prunus salicina L.)의 숙기에 따른 1-Methylcyclopropene 처리효과

  • Oh, Soh-Young (Postharvest Technology Division, National Horticultural Research Institute) ;
  • Lim, Byung-Seon (Postharvest Technology Division, National Horticultural Research Institute) ;
  • Lee, Jae-Wook (Postharvest Technology Division, National Horticultural Research Institute) ;
  • Lee, Ji-Hyun (Postharvest Technology Division, National Horticultural Research Institute)
  • 오소영 (농촌진흥청 원예연구소 저장이용과) ;
  • 임병선 (농촌진흥청 원예연구소 저장이용과) ;
  • 이재욱 (농촌진흥청 원예연구소 저장이용과) ;
  • 이지현 (농촌진흥청 원예연구소 저장이용과)
  • Published : 2007.10.28


'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.


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