Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage

Introduction \u2013 Treatments with 1-methylcyclopropene (1-MCP), an inhibitor of ethylene perception, were investigated on white-flesh loquat fruit to extend its shelf life and to prevent chilling injury. Ma- terials and methods \u2013 The loquat (Eriobotrya japonica Lindl.) white-flesh fruits (cv. Claudia) were submitted to applications of 1-MCP at 1 \ub0C for 20 h and at concentrations from 1 to 5 \u3bcL L . The treated fruits were stored at 1 \ub0C for 21 days before removal to 20 \ub0C for ripening (shelf life). Fruit quality was analyzed at harvest, at the end of each storage period (7, 14, 21 days at 1 \ub0C). Results and discussion - The 1-MCP treatment slowed fruit softening depending on concentration, and extended the period before the fruit became over-soft. The untreated fruits exhibited severe chilling symptoms manifested as flesh leatheriness and internal browning after 21 days of storage at 1 \ub0C. The treatment with 1 \u3bcL L-1 1-MCP significantly inhibited increases in fruit firmness and internal browning in- dex and maintained fruit weight during cold storage and shelf life, thereby delaying the development of chilling injury and maintaining fruit quality. Conclusion \u2013 Application of 1-MCP can extend postharvest life of rapidly softening, perishable fruit like white- flesh loquat