Effect of 1-MCP on Fruits Figs After Low-Temperature Storage

On September 15th 2019, Dora Agri tested 1-MCP on figs fruits, we collected the test data and analysed the results.

Test results: 1-MCP can significantly delay the decrease of fig firmness, inhibit the accumulation of respiration rate and ACC content, reduce the activity of ACO and ACS, and thus significantly reduce the production of endogenous ethylene in the fruit.

The peak of ethylene release appeared 5 days later than the control group. Compared with the control group, the 1-MCP treatment group with different concentrations can delay the maturation and senescence process of figs to varying degrees, and prolong the storage time, especially the 1.5 μL/L treatment that has the best effect. (More details of 1-MCP)

1-MCP on fruits figs

Abbreviation

Full Name

1-MCP

1-Methylcyclopropene

TSS

Total soluble solids

TA

Tatratable acid

Vc

Vitamin C

SOD

Superoxide dismutase

ACC

1-aminocypropane carboxylic acid

ACO

ACC oxidase

ACS

ACC synthase

PG

Polygalacturoneses

Cx

Cellulase

PME

Pectin methylesterase

1-MCP on Fruit Figs

This test is carried out at (20±0.5)℃. Set 3 volume fractions of 1-MCP treatment groups, 1.0 μL/L (treatment group A), 1.5 μL/L (treatment group B), and 2.0 μL/L (treatment group C).

Using Excel and SPSS statistical software to statistically analyze the data, P<0.05 indicates a significant difference, and P<0.01 indicates a very significant difference.

1. Effect of 1-MCP on fruit figs firmness

1-MCP on figs fruit firmness

The change of fig firmness is one of the important indexes to measure the storage effect. During the entire storage period, the fruit hardness of each treatment group and control group showed a downward trend.

The fruit hardness of the control group decreased the fastest. When stored for 30 days, its hardness decreased from 13.54 N to 4.30 N when stored, while the fruit hardness of the A, B, and C treatment groups were 4.99 N, 6.00 N and 5.01 N, respectively. The control was 17.8%, 40.5% and 18.1% higher.

The fruit hardness of the 1-MCP treatment group was significantly higher than that of the control group, and the B treatment group was also significantly higher than that of the A and C groups, indicating that the effect of maintaining fruit hardness at this concentration was the best.

2. Effect of 1-MCP on fruit figs respiration rate

1-MCP on figs respiration rate

The respiration rate of figs indicates how fast the contents in the tissues are consumed, reflecting changes in respiration, and is one of the important physiological indicators for post-harvest physiological research and storage practices. Figs are a typical respiration type fruit with obvious respiratory peaks.

When stored for 10 days, the fruits of the control group had respiratory peaks with peak values of 52.8 mg/(kg·h), and then gradually decreased. 1-MCP significantly inhibited the respiration rate of the fruits, and the fruits of the A, B and C treatment groups had respiration peaks of 48.3, 41.9 and 47.8 mg/(kg·h) at 15 days of storage.

It was 5 days later than the control group. After storage for 30 days, the respiration rate of figs in the 1-MCP treatment group was significantly lower than that of the control fruit (P<0.01), the respiration rate of the figs in the 1-MCP treatment group was significantly lower than that of the A and C treatments (P<0.05), and the difference between the A and C treatments was not significant ( P>0.05).

3. Effect of 1-MCP on Figs Ethylene Release

1-MCP on figs fruit ethylene production

The ethylene release of the fruits of the control group increased rapidly in the initial stage, and reached a peak at 15 days with a peak value of 36.65 μL/(kg·h), after which the ethylene release decreased rapidly.

The ethylene release from fig fruits of the treatment groups (A, B, and C) did not change much in the first 5 days, and increased slowly from the 5th day. There was a jump peak on the 20th day, with peaks of 26.16, 22.33 and 27.83 μL/(kg· h) It appeared 5 days later than the control group, and then decreased.

At the end of storage, the ethylene release of fruits in the 1-MCP treatment group was significantly lower than that of the control fig fruits (P<0.01), and the B treatment group was significantly lower than that of A and C treatments (P<0.05). A and C treatments The group difference was not significant (P>0.05). 1-MCP significantly reduced the ethylene release of figs and delayed the appearance of ethylene peaks.

4. Effect of 1-MCP on ACC Content of Fig Fruit

1-MCP on figs ACC content

During the entire storage period, the ACC content of the control group was always higher than that of the treatment group. Especially after 15 days of storage, the ACC content of the control group increased rapidly, and then the change became flat.

When stored for 30 days, the ACC content of the control group was 0.501 nmol/g; the 1-MCP (A, B and C) group fruits were 0.310, 0.280 and 0.319 nmol/g, which were 0.191, 0.221 and 0.182 nmol/g lower than the control group . The ACC content of the 1-MCP treatment group was significantly lower than that of the control fruit (P<0.01), the B treatment group was significantly lower than the A and C treatment groups (P<0.05), and the difference between the A and C treatment groups was not significant (P> 0.05).

1-MCP reduces the precursors of ethylene biosynthesis by reducing the accumulation of ACC content, thereby delaying the senescence process of figs and achieving the effect of storage and preservation.

5. Effect of 1-MCP on ACS Activity of Fig Fruit

1-MCP on Figs ACS Activity

The ACS activity of fig fruits in the control group rose rapidly during the early storage period, reaching a peak at 15 days, with a peak value of 0.231 nmol/(g·h), after which the ACS activity declined rapidly. The ACS activity of fruits in groups A and C was very low in the first 5 days, and slowly increased from day 5, and peaked on day 25, with a peak value of 0.140 0.127 nmol/(g·h), which was only 60.9% and 55.0% of the control group , Appeared 10 days later than the control group, and then decreased.

The ACS activity of group B fig fruits did not change significantly during the whole storage period. When stored for 30 days, the ACS activity of the fruits of the 1-MCP treatment group was significantly lower than that of the control group (P<0.01), and the B group was significantly lower than that of the A and C groups (P<0.05). There was no difference between the A and C groups. Significant (P>0.05).

1-MCP inhibits the activity of ACS, reduces the accumulation of ACC content, and finally achieves the purpose of inhibiting fruit maturity and senescence.

6. Effect of 1-MCP on ACO Activity of Fig Fruit

1-MCP on figs ACO activity

The ACO activity of the fruits of the control group increased rapidly in the first 10 days, and then slowly increased, reaching a peak at 15 days, with a peak value of 1.824 nmol/(mg·h), and then the ACO activity decreased rapidly.

The ACO activity of figs in the A treatment group was very low in the first 5 days and increased slowly from the 5th day. The peak appeared on the 25th day, with a peak value of 1.311 nmol/(mg·h), which was 72.0% of the control group, and was 10 d appears and then drops. The ACO activity of the B and C treatment groups did not change significantly during the entire storage period.

At the end of storage, there was no significant difference in ACO activity between the B and C treatment groups (P>0.05), but it was significantly different from the control group and A treatment group (P<0.05). It can be concluded that 1-MCP significantly inhibits ACO activity, reduces the amount of ethylene released, and thus delays the senescence process of figs.

Conclusions 1-MCP on Figs Fruit

Different concentrations of 1-MCP treatment groups can inhibit the respiration rate and ethylene release of figs during storage to varying degrees, delay the appearance of peaks; significantly delay the decline of fig fruit hardness, reduce ACC content, and inhibit ACS and ACO activities.

Therefore, it has a better preservation effect on fig fruits and maintains better storage quality. By comparison, the fresh-keeping effect of the 1.5 μL/L1-MCP treatment is better than other treatments, which is more conducive to the maintenance of its storage quality.

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on reddit
Share on vk
Share on odnoklassniki
Share on tumblr
Share on telegram

Leave a Comment

Scroll to Top
WhatsApp Us

want more details?

Fill in your details and we'll be in touch