Abstract
The role of postharvest application of 1-methylcyclopropene (1-MCP) in the softening of ‘Hayward’ kiwifruit under different cold storage conditions was investigated. 1-MCP treated fruit (0.0, 0.5, 1.0 µl L -1 ) were kept in cold storage (1°C) up to 6 months before ripening. Different 1-MCP application times were also tested in this trial (12 and 24 h). Effect of 1-MCP under ethylene-free atmosphere and under ethylene contaminated atmosphere during storage was investigated. Under both conditions, 1-MCP treatment significantly delayed the rate of fruit softening during cold storage. Firmness out of cold storage was significantly increased by 1MCP treatments. Moreover, the number of days of shelf life at 20°C (after 4 and 6 months of cold storage at 1°C) needed by ‘Hayward’ kiwifruit to reach a flesh firmness ≤10 N was significantly increased by 1-MCP postharvest treatment. These data show that 1-MCP treatment recommendations for an optimal result depend on both the length of cold storage as well as ethylene contamination of the atmosphere during storage.
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Claims 4
Claim · model-written summary
1-MCP significantly delayed fruit softening during cold storage under ethylene-free and contaminated atmospheres.
- Taxon
- kiwifruit
Actinidia deliciosat0 - Treatment
- 1-MCP treatmente0
- Outcome
- rate of fruit softeninge0
- Direction
- delayede0
- Setting
- cold storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under both conditions, 1-MCP treatment significantly delayed the rate of fruit softening during cold storage.”
t0“KIWIFRUIT”
Claim · model-written summary
1-MCP significantly increased firmness after cold storage.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1MCP treatmentse0
- Outcome
- Firmnesse0
- Direction
- increasede0
- Setting
- cold storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness out of cold storage was significantly increased by 1MCP treatments.”
t0“KIWIFRUIT”
Claim · model-written summary
Postharvest 1-MCP significantly increased shelf life at 20°C after four or six months of cold storage.
- Taxon
- kiwifruitActinidia deliciosae0
- Material
- ‘Hayward’e0
- Treatment
- 1-MCP postharvest treatmente0
- Outcome
- number of days of shelf lifee0
- Direction
- increasede0
- Qualifier
- after 4 and 6 months of cold storage at 1°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the number of days of shelf life at 20°C (after 4 and 6 months of cold storage at 1°C) needed by ‘Hayward’ kiwifruit to reach a flesh firmness ≤10 N was significantly increased by 1-MCP postharvest treatment.”
Claim · model-written summary
Optimal 1-MCP treatment recommendations depend on cold storage duration and ethylene contamination.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- 1-MCP treatment recommendationse0
- Qualifier
- length of cold storage as well as ethylene contamination of the atmosphere during storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP treatment recommendations for an optimal result depend on both the length of cold storage as well as ethylene contamination of the atmosphere during storage.”
t0“KIWIFRUIT”
The same questions in other papers
1-methylcyclopropene · quality: postharvest · Actinidia deliciosa (kiwifruit)Results differ
33 papers in the same direction as this paper · 4 in the opposite direction
- positive
- no effect
- negative
34 papers more in this group
See all 38 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.