Abstract
SummaryExperiments were conducted to observe the effect of different concentrations of 1-methylcyclopropene (1-MCP) on the post-harvest life and quality of ‘Allison’ kiwifruit (Actinidia deliciosa). Fruit were treated with 1-MCP at 0.5 µl l–1, 1.0 µl l–1, or 2.0 µl l–1, un-treated fruit served as controls. Each 1-MCP treatment was applied for 24 h at 20°C. After treatment, fruit were transferred to ambient temperature storage (22º ± 4ºC; 65 – 70% relative humidity) for 18 d, during which time observations on various physical, physiological, and biochemical parameters were recorded at 3 d intervals. Our results indicated that 2.0 µl l–1 1-MCP was the most effective treatment to delay softening and ripening in ‘Allison’ kiwifruit, as such fruit showed the lowest mean weight loss (9.8 ± 0.2%), the highest mean fruit firmness value (32.7 ± 0.2 N), and began to ripen only after 12 d in storage, whereas untreated fruit started ripening on day-6 of storage. The activities of fruit softening enzymes such as polygalacturonase (PG; 58.5 ± 0.3 µg galacturonic acid g–1 FW h–1), and lipoxygenase (LOX; 3.96 ± 1.3 µmoles linoleic acid oxidised min–1 g–1 FW h–1) were lower, and total phenolics (TP) contents (24.3 ± 0.3 mg 100 g–1) and anti-oxidant (AOX) activities (12.5 ± 0.03 µmol Trolox g–1 FW h–1) were higher in 1-MCP-treated fruit than in untreated fruit (PG, 98.3 ± 0.5 µg galacturonic acid g–1 FW h–1; LOX, 4.39 ± 1.0 µmoles min–1 g–1 FW h–1; TP, 5.3 ± 0.6 mg 100 g–1; AOX, 4.7 ± 0.02 µmol Trolox g–1 FW h–1, respectively). In addition, 1-MCP-treated fruit exhibited lower rates of respiration (48.3 ± 0.4 ml CO2 kg–1 h–1) and ethylene production (30.2 ± 0.02 µl kg–1 FW h–1) than untreated fruit (58.9 ± 0.6 ml CO2 kg–1 h–1; 38.7 ± 0.04 µl kg–1 FW h–1, respectively). Similarly, 1-MCP-treated fruit had higher titratable acidity (TA; 1.33 ± 0.3%) and ascorbic acid (AA) contents (115.9 ± 2.6 mg 100 g–1 pulp) and lower soluble solids contents (SSC; 8.33º ± 0.2º Brix) than untreated kiwifruit (TA, 1.0 ± 0.2 %; AA, 105.3 ± 2.2 mg 100 g–1 pulp; SSC, 13.7º ± 0.3º Brix, respectively). Thus, 2.0 µl l–1 1-MCP can be used for the post-harvest treatment of ‘Allison’ kiwifruit to enhance its shelf-life and marketability by approx. 6 d.
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Claims 14
Claim · model-written summary
Treatment with 2.0 µl l–1 1-MCP was the most effective treatment for delaying softening and ripening of Allison kiwifruit.
- Taxon
- kiwifruit
Actinidia deliciosat0 - Treatment
- 1-MCPe0
- Outcome
- softening and ripeninge2
- Direction
- delaye2
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“was the most effective treatment to delay softening and ripening”
Claim · model-written summary
1-MCP at 2.0 µl l–1 gave the lowest mean weight loss, 9.8 ± 0.2%, in Allison kiwifruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- mean weight losse2
- Direction
- loweste2
- Value
- 9.8 ± 0.2%e2
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“the lowest mean weight loss (9.8 ± 0.2%)”
Claim · model-written summary
1-MCP at 2.0 µl l–1 gave the highest mean fruit firmness, 32.7 ± 0.2 N, in Allison kiwifruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- fruit firmnesse2
- Direction
- higheste2
- Value
- 32.7 ± 0.2 Ne2
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“the highest mean fruit firmness value (32.7 ± 0.2 N)”
Claim · model-written summary
Kiwifruit treated with 2.0 µl l–1 1-MCP began to ripen only after 12 d in storage, whereas untreated fruit started ripening on day 6.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- began to ripene2
- Value
- 12 de2
- Qualifier
- untreated fruit started ripening on day-6e2
- Comparator
- un-treated fruite1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“began to ripen only after 12 d in storage, whereas untreated fruit started ripening on day-6 of storage”
Claim · model-written summary
Polygalacturonase activity was lower in 1-MCP-treated kiwifruit (58.5 ± 0.3 µg galacturonic acid g–1 FW h–1) than in untreated fruit (98.3 ± 0.5).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- polygalacturonasee2
- Direction
- lowere3
- Value
- 58.5 ± 0.3 µg galacturonic acid g–1 FW h–1e2
- Qualifier
- 98.3 ± 0.5 µg galacturonic acid g–1 FW h–1e4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“polygalacturonase (PG; 58.5 ± 0.3 µg galacturonic acid g–1 FW h–1)”
e3“were lower”
e4“PG, 98.3 ± 0.5 µg galacturonic acid g–1 FW h–1”
Claim · model-written summary
Lipoxygenase activity was lower in 1-MCP-treated kiwifruit (3.96 ± 1.3 µmoles linoleic acid oxidised min–1 g–1 FW h–1) than in untreated fruit (4.39 ± 1.0).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- lipoxygenasee2
- Direction
- lowere3
- Value
- 3.96 ± 1.3 µmoles linoleic acid oxidised min–1 g–1 FW h–1e2
- Qualifier
- 4.39 ± 1.0 µmoles min–1 g–1 FW h–1e4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“lipoxygenase (LOX; 3.96 ± 1.3 µmoles linoleic acid oxidised min–1 g–1 FW h–1)”
e3“were lower”
e4“LOX, 4.39 ± 1.0 µmoles min–1 g–1 FW h–1”
Claim · model-written summary
Total phenolics content was higher in 1-MCP-treated kiwifruit (24.3 ± 0.3 mg 100 g–1) than in untreated fruit (5.3 ± 0.6 mg 100 g–1).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- total phenolicse2
- Direction
- highere3
- Value
- 24.3 ± 0.3 mg 100 g–1e2
- Qualifier
- 5.3 ± 0.6 mg 100 g–1e4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“total phenolics (TP) contents (24.3 ± 0.3 mg 100 g–1)”
e3“were higher”
e4“TP, 5.3 ± 0.6 mg 100 g–1”
Claim · model-written summary
Antioxidant activity was higher in 1-MCP-treated kiwifruit (12.5 ± 0.03 µmol Trolox g–1 FW h–1) than in untreated fruit (4.7 ± 0.02).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- anti-oxidant (AOX) activitiese2
- Direction
- highere3
- Value
- 12.5 ± 0.03 µmol Trolox g–1 FW h–1e2
- Qualifier
- 4.7 ± 0.02 µmol Trolox g–1 FW h–1e4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“anti-oxidant (AOX) activities (12.5 ± 0.03 µmol Trolox g–1 FW h–1)”
e3“were higher”
e4“AOX, 4.7 ± 0.02 µmol Trolox g–1 FW h–1”
Claim · model-written summary
1-MCP-treated kiwifruit had a lower respiration rate (48.3 ± 0.4 ml CO2 kg–1 h–1) than untreated fruit (58.9 ± 0.6).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- respiratione2
- Direction
- lowere2
- Value
- 48.3 ± 0.4 ml CO2 kg–1 h–1e2
- Qualifier
- 58.9 ± 0.6 ml CO2 kg–1 h–1e4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“lower rates of respiration (48.3 ± 0.4 ml CO2 kg–1 h–1)”
e4“58.9 ± 0.6 ml CO2 kg–1 h–1”
Claim · model-written summary
1-MCP-treated kiwifruit had lower ethylene production (30.2 ± 0.02 µl kg–1 FW h–1) than untreated fruit (38.7 ± 0.04).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- ethylene productione2
- Direction
- lowere3
- Value
- 30.2 ± 0.02 µl kg–1 FW h–1e2
- Qualifier
- 38.7 ± 0.04 µl kg–1 FW h–1e4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“ethylene production (30.2 ± 0.02 µl kg–1 FW h–1)”
e3“lower rates”
e4“38.7 ± 0.04 µl kg–1 FW h–1”
Claim · model-written summary
1-MCP-treated kiwifruit had higher titratable acidity (1.33 ± 0.3%) than untreated fruit (1.0 ± 0.2%).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- titratable aciditye2
- Direction
- highere2
- Value
- 1.33 ± 0.3%e2
- Qualifier
- 1.0 ± 0.2 %e4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“higher titratable acidity (TA; 1.33 ± 0.3%)”
e4“TA, 1.0 ± 0.2 %”
Claim · model-written summary
1-MCP-treated kiwifruit had higher ascorbic acid content (115.9 ± 2.6 mg 100 g–1 pulp) than untreated fruit (105.3 ± 2.2).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- ascorbic acid (AA) contentse2
- Direction
- highere3
- Value
- 115.9 ± 2.6 mg 100 g–1 pulpe2
- Qualifier
- 105.3 ± 2.2 mg 100 g–1 pulpe4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“ascorbic acid (AA) contents (115.9 ± 2.6 mg 100 g–1 pulp)”
e3“had higher”
e4“AA, 105.3 ± 2.2 mg 100 g–1 pulp”
Claim · model-written summary
1-MCP-treated kiwifruit had lower soluble solids content (8.33º ± 0.2º Brix) than untreated fruit (13.7º ± 0.3º Brix).
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 1-MCPe0
- Outcome
- soluble solids contentse2
- Direction
- lowere2
- Value
- 8.33º ± 0.2º Brixe2
- Qualifier
- 13.7º ± 0.3º Brixe4
- Comparator
- un-treated fruite1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“Fruit were treated with 1-MCP”
e1“un-treated fruit served as controls”
e2“lower soluble solids contents (SSC; 8.33º ± 0.2º Brix)”
e4“SSC, 13.7º ± 0.3º Brix”
Claim · model-written summary
2.0 µl l–1 1-MCP can be used for post-harvest treatment of Allison kiwifruit to extend shelf-life and marketability by about 6 d.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- 2.0 µl l–1 1-MCPe0
- Outcome
- shelf-life and marketabilitye0
- Value
- approx. 6 de0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“kiwifruit”
e0“2.0 µl l–1 1-MCP can be used for the post-harvest treatment of ‘Allison’ kiwifruit to enhance its shelf-life and marketability by approx. 6 d”
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