1-Methylcyclopropene 1-MCP on Fruits-Kiwi Fruit Shelf Life

On October 20th 2017, Dora Agri began the new field trial of 1-Methylcyclopropene on kiwifruits to investigate the effect of 1-MCP on the shelf life quality of kiwi fruit.

Kiwi Fruit Test Results: Compared with the control, 1-Methylcyclopropene(1-MCP) can significantly inhibit the respiration rate and ethylene release rate of kiwi fruit during shelf life, effectively delay the decrease of pulp hardness, titratable acid content, and VC content, and inhibit the increase of soluble solid content, and maintain the nutritional value of the fruit.

However, the fruits treated with 1-MCP softened more slowly during the shelf life, the taste was sour, and the eating quality was reduced. (More Details of 1-MCP)

Kiwifruit is first treated with 1-MCP and then ripened with ethephon. The respiration rate, ethylene release rate, pulp hardness, titratable acid content, VC content, and soluble solid content of the kiwi fruit are all between the control group and the 1-MCP group. 

Compared with the control group, the storage period and shelf life were prolonged, and compared with the 1-MCP group, the flavor of the fruits during the shelf life was improved.

Our conclusion: The combination of cold storage and 1-MCP treatment can prolong the storage period of kiwifruit, and then use ethephon after delivery, which can greatly extend the storage period under the condition of ensuring the quality of kiwifruit.

1-MCP on kiwifruits firmness
1-MCP on kiwifruits shelf life

Kiwi fruit is a juicy, thin-skinned berry, which is very easy to soften and rot at room temperature, and the loss rate after harvest is extremely high. The most significant change during postharvest storage is the rapid softening of the fruit.

Although kiwifruit has a low ability to release ethylene, it is extremely sensitive to ethylene. Treatment with 0.1 μL/L of exogenous ethylene can promote the ripening and softening of the fruit and shorten the low-temperature storage life.

Therefore, controlling the effect of ethylene is a key measure in the storage of kiwi fruit. Trying to reduce the production of endogenous ethylene, reduce the concentration of ethylene in the environment and inhibit the ripening effect of ethylene is of great significance to the long-distance transportation of kiwi fruit.

1-Methylcyclopropene(1-MCP) is a new type of ethylene receptor inhibitor discovered in recent years. It inhibits the physiological effects of ethylene by preferentially binding to the ethylene receptor. In this way, not only the physiological effects of endogenous ethylene can be obviously inhibited, but also the inducing effect of exogenous ethylene on endogenous ethylene can be inhibited.

1-Methylcyclopropene(1-MCP) is a new type of ethylene receptor inhibitor discovered in recent years. It inhibits the physiological effects of ethylene by preferentially binding to the ethylene receptor. In this way, not only the physiological effects of endogenous ethylene can be obviously inhibited, but also the inducing effect of exogenous ethylene on endogenous ethylene can be inhibited.

Field Trial Conclusions

1. Changes of Respiration Rate

1-MCP on the respiration rate and ethylene release rate of kiwi fruit

During the whole shelf life, the change trend of the respiratory rate of the three experimental groups dealing with kiwi fruit was basically the same, all of which increased first and then decreased. The respiratory rate of the CK group reached its maximum on the fifth day, then dropped rapidly, and finally stabilized. The respiratory rate of the 1-MCP group reached its maximum on the ninth day, and the respiratory rate decreased significantly. The respiratory rate of the 1-MCP + ethylene group reached its maximum on the seventh day.

2. Changes in Ethylene Release Rate

1-MCP on ethylene release rate of kiwifruit

During the whole shelf life, the ethylene release rate of kiwi fruit first increased, then decreased, and then slowly increased.

The ethylene release rate of the CK group reached the maximum on the 7th day and then decreased; the ethylene release rate of fruits of the 1-MCP group changed smoothly throughout the shelf life, and there was no obvious release peak.
Compared with the control group, the release rate was significantly reduced, thereby delaying the senescence of the fruit and maintaining its good appearance quality;

The ethylene release rate of fruits in the 1-MCP+Ethephon group reached the maximum on the 11th day of the shelf life, and its effect was between the control group and the 1-MCP group.

3. Changes of Kiwifruits Firmness

1-MCP for kiwifruits hardness

The firmness of kiwi fruit showed a continuous downward trend during the shelf life.
The fruit firmness of the CK group decreased from 2.89kg/cm2 at the time of delivery to 1.85kg/cm2;

The kiwifruits firmness of the 1-MCP group decreased from 3.86kg/cm2 to 2.88kg/cm2, showing slow softening;

The firmness of the fruits treated with 1-MCP+Ethephon was lower than that of 1-MCP treated fruits, from 3.86kg/cm2 to 2.36kg/cm2.

3. Changes of SSC Content

1-MCP on SSC Content

The level of SSC content is an important indicator to measure the flavor of the fruit. As the firmness of the kiwi fruit decreases, the SSC content shows an upward trend.

The SSC content of the control group and the 1-MCP group both showed a continuous and slow rising trend. The SSC content of the 1-MCP-treated kiwifruits was much lower than that of the control group; the SSC content of the 1-MCP+Ethephon ripening fruits rose rapidly during the shelf life, and the final value between the control group and 1-MCP group.

3. Changes of VC Content

1-MCP on VC content

The VC content of the kiwifruit of the three treatments all showed a downward trend during the shelf life, but the 1-MCP and 1-MCP+Ethephon treatments inhibited the declining rate of the VC content of the kiwifruit, which was beneficial to maintain the nutritional value of the fruit.

Conclusion

The test results showed that compared with the control group, the 1-MCP group significantly inhibited the respiration rate and ethylene release rate of the kiwi fruit, and at the same time inhibited the decrease in fruit hardness, titratable acid content and VC content, and delayed the increase of soluble solid content. 

However, while prolonging the storage time, the 1-MCP group had problems such as slow softening speed, low soluble solid content, and acid taste, which affected the inherent flavor of kiwifruit.

Compared with the control group, the 1-MCP+ethephon group prolonged the shelf life, maintained the good appearance quality and nutritional value of the fruit, and improved the inherent flavor and edible value of the fruit compared with the 1-MCP treatment. (1-MCP products and kiwifruits are provided by Dora Agri.)

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