Effects of ethylene and 1-MCP on the quality and storage life of strawberries, Postharvest Biol

Strawberry quality declines rapidly after harvest. Deterioration may be accelerated by ethylene and is potentially increased, decreased or unaffected by the ethylene inhibitor 1-MCP (1-methylcyclopropene). We have examined the effects of 0.01, 0.05, 0.1 and 1 ml l1 of ethylene and 0.01, 0.1, and 1.0 ml l1 1-MCP on the quality attributes and respiration rates of strawberries stored at 0 or 5 8C. Ethylene did not affect the rate of rot development. However, calyx quality was significantly reduced by exposure to 0.1 or 1.0 ml l1 ethylene. Treatment with 1 ml l1 1-MCP protected the calyx tissue from these effects. Exposure of strawberries to 0.01, 0.1 or 1.0 ml l1 1-MCP did not affect overall fruit acceptability but did slightly increase the rate of rot development. 1-MCP treatment reduced ethylene production by the fruit. Increased production of CO2 by 1-MCP treated fruit was associated with the earlier onset of rots. Although the results suggest that blocking ethylene perception interferes with disease resistance in strawberries, there was only a small effect on total storage life. It was concluded that neither the removal of low levels of ethylene from the storage environment nor the treatment with 1-MCP are likely to be cost effective methods of extending strawberry storage life. It was concluded that neither removing low levels of ethylene from the storage environment nor treating with 1-MCP are likely to be cost-effective methods of extending storage life