1-Methylcyclopropene (1-MCP) was used as an ethylene antagonistic in the present research to suppress the ethylene induced
ripening and preserve the post-harvest quality of guava. Physiologically mature guava (cvs. ‘Gola’ and ‘Surahi’) were exposed
to 1-MCP with different levels (0, 200, 500 and 800 nL·L
-1
). Samples were held at 10°C and 80% RH and ripening indices
were measured every 6 days for 1 month. The patterns for soluble solids and ethylene were typical of climacteric fruit for both
cultivars. Results illustrated that ripening advanced rapidly for the fruits without 1-MCP. 1-MCP significantly reduced the
weight loss, which was higher in ‘Gola’ compared to ‘Surahi’. Control fruits started to decay at day 12, whereas, treated
decayed on day 18. Low to intermediate levels of 1-MCP was effective in preserving desirable firmness. Control fruits showed
change in Hue angle from yellowish green to ripe yellow at 6th day compared to 1-MCP treated which delayed the color change
to 12-18 days. The data suggest that dose levels of 1-MCP below 800 nL·L-1 were not sufficient to saturate the response to 1-
MCP.
Zafar Iqbal, Muhammad Atif Randhawa, Tahir Zahoor, Randolph Beaudry, Muhammad Asghar. (2018) INFLUENCE OF 1-METHYLCYCLOPROPENE ON PHYSICO-CHEMICAL PROPERTIES OF ‘GOLA’ AND ‘SURAHI’ GUAVA (Psidium guajava L.) UNDER AIR STORAGE, , Volume 55, Issue 2.
