Abstract
The study was conducted to observe the effect of different concentrations of 1-MCP on post-harvest life and quality of kiwifruit. Kiwifruits cv. Allison were treated for 24 h at 20°C with different concentrations of 1-methylcyclopropene (0.5, 1, 2 μl/l) and un-treated fruits served as control. The fruits were transferred to ambient storage (22 ± 4°C; 65–70% RH) after treatments, and observations on different quality parameters were recorded at 3-day interval. The results indicated that all concentrations of 1-MCP influenced PLW, fruit firmness and decay loss in kiwifruit but 2 μl/l concentration was the most effective. PLW in untreated fruits was very high (18.6%) in comparison to 1-MCP treated fruits at the end of 18th day of storage, and 1-MCP (2.0 μl/l) treated fruit were much firmer (31.7 N) than untreated fruit (8.4 N). Fruits treated with 1-MCP (2.0 μl/l) showed the least (8.2%), and untreated fruits the highest fruit decay (22.2%) at the end of storage. TSS in the untreated fruits showed sudden increase on 6th day (12.5%), which increased up to 12th day (16.8%) and declined thereafter (15.7%), whereas in 1-MCP (2 μl/l) treated fruits, it increased sharply from 15th day. 1-MCP (2 μl/l) treated fruit retained ascorbic acid better than other treatments and control. Total acidity and titratable acidity decreased during storage without any significant difference among the treatments. Thus, it could be concluded that 1-MCP (2 μl/l) treated kiwifruits could be stored for 18 days at ambient conditions without much loss in fruit quality.
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Claims 11
Claim · model-written summary
All 1-MCP concentrations influenced PLW, firmness and decay, with 2 μl/l most effective.
- Taxon
- kiwifruit
Actinidia deliciosat0 - Treatment
- 1-MCPe0
- Outcome
- PLW, fruit firmness and decay losse0
- Direction
- most effectivee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“all concentrations of 1-MCP influenced PLW, fruit firmness and decay loss in kiwifruit but 2 μl/l concentration was the most effective.”
Claim · model-written summary
Untreated fruit PLW was 18.6% at day 18, higher than treated fruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCP treated fruitse0
- Outcome
- PLWe0
- Direction
- very highe0
- Value
- 18.6%e0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“PLW in untreated fruits was very high (18.6%) in comparison to 1-MCP treated fruits at the end of 18th day of storage”
Claim · model-written summary
At 2.0 μl/l, treated fruit firmness was 31.7 N versus 8.4 N untreated.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCP (2.0 μl/l)e0
- Outcome
- firmere0
- Direction
- firmere0
- Value
- 31.7 Ne0
- Comparator
- untreated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“1-MCP (2.0 μl/l) treated fruit were much firmer (31.7 N) than untreated fruit (8.4 N)”
Claim · model-written summary
At storage end, 2.0 μl/l 1-MCP produced least fruit decay, 8.2% versus 22.2% untreated.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCP (2.0 μl/l)e0
- Outcome
- fruit decaye0
- Direction
- leaste0
- Value
- 8.2%e0
- Comparator
- untreated fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruits treated with 1-MCP (2.0 μl/l) showed the least (8.2%), and untreated fruits the highest fruit decay (22.2%) at the end of storage.”
Claim · model-written summary
Untreated fruit TSS increase to 12.5%.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- TSSe0
- Direction
- increasee0
- Value
- 12.5%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“TSS in the untreated fruits showed sudden increase on 6th day (12.5%), which increased up to 12th day (16.8%) and declined thereafter (15.7%)”
Claim · model-written summary
Untreated fruit TSS increased to 16.8%.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- TSSe0
- Direction
- increasede0
- Value
- 16.8%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“TSS in the untreated fruits showed sudden increase on 6th day (12.5%), which increased up to 12th day (16.8%) and declined thereafter (15.7%)”
Claim · model-written summary
Untreated fruit TSS declined to 15.7%.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- TSSe0
- Direction
- declinede0
- Value
- 15.7%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“TSS in the untreated fruits showed sudden increase on 6th day (12.5%), which increased up to 12th day (16.8%) and declined thereafter (15.7%)”
Claim · model-written summary
TSS in 2 μl/l treated fruits rose sharply from day 15.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCP (2 μl/l)e0
- Outcome
- ite0
- Direction
- increased sharplye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“in 1-MCP (2 μl/l) treated fruits, it increased sharply from 15th day.”
Claim · model-written summary
The 2 μl/l treatment retained ascorbic acid better than other treatments and control.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCP (2 μl/l)e0
- Outcome
- ascorbic acide0
- Direction
- bettere0
- Comparator
- other treatments and controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“1-MCP (2 μl/l) treated fruit retained ascorbic acid better than other treatments and control.”
Claim · model-written summary
Total and titratable acidity declined during storage, without significant differences among treatments.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- Total acidity and titratable aciditye0
- Direction
- decreasede0
- Comparator
- treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Total acidity and titratable acidity decreased during storage without any significant difference among the treatments.”
Claim · model-written summary
The authors concluded 2 μl/l 1-MCP allows 18 days ambient storage with little quality loss.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCP (2 μl/l)e0
- Outcome
- stored for 18 days at ambient conditions without much loss in fruit qualitye0
- Value
- 18 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“1-MCP (2 μl/l) treated kiwifruits could be stored for 18 days at ambient conditions without much loss in fruit quality.”
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
- no effect
- negative
- no effect
34 papers more in this group
See all 38 papers →1-methylcyclopropene · disease · Actinidia deliciosa (kiwifruit)Results agree
2 papers in the same direction as this paper
- positive
- positive
1-methylcyclopropene · quality: phytochemicals · Actinidia deliciosa (kiwifruit)Results agree
9 papers in the same direction as this paper
- positive
- positive
- positive
6 papers more in this group
See all 10 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.