Abstract
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.
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