Effect of 1-methylcyclopropene (1-MCP) Treatment under Sub-atmospheric Pressure on the Softening of 'Akatsuki' Peach

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The effect of 1-methylcyclopropene (1-MCP) on peach fruit shelf life is very weak, unlike that on other climacteric fruits. In this study, the softening rates of peach fruit after a 12-h exposure to 1 μL · L-1 of 1-MCP at 1) atmospheric pressure (1-MCP nor); 2) atmospheric pressure with the induction at sub-atmospheric pressure (25-29 kPa) (1-MCP-subA); 3) sub-atmospheric pressure (29 kPa) with the induction at 25-29 kPa (1-MCP-subB) were compared to that of untreated, control fruit. After a 2-day ripening period, those in 1-MCP-subB were firmer than those of other treatments; the fruit of 1-MCP-nor and 1-MCP-subA also remained firmer than did the control. After a 5-day ripening period, the effects were similar among the treatments; the treated fruit were significantly firmer than control fruit. Our data show that 1-MCP treatment at sub-atmospheric pressure slightly delayed softening of the peach fruit, but the results are deemed to be cost ineffective for practical use, compared to other treated climacteric fruits, such as apple. The ineffectiveness of 1-MCP in peach fruit cannot be attributed to the lack of its diffusion into the flesh.
園芸学会の論文