inhibition of ethylene action in cherimoya fruit is...

Inhibition of ethylene action in cherimoya fruit is effective in

blocking autocatalytic ethylene production and prolonging

postharvest life

Julio Retamalesa, Bruno G. Defilippia,b, Daniel Manríquezc and Reinaldo Campos-Vargasa

Inhibition of ethylene action in fruits has been carried out within the framework of a research project (FONDECYT 1010258) in Chile. Two trials in consecutive years (2000 and 2001)

were conducted on Concha Lisa cherimoya (Annona cherimola Mill.) fruit by applying 1-methylcyclopropene (1-MCP), an ethylene action inhibitor. Fruit were applied right after

harvest with 1-MCP at different concentrations (0, 600, and 1200 ppb in the first year; 0, 75, 150, 300, and 600 ppb in the second year). Fruit was stored at 10ºC followed by shelf life

periods at 20ºC, evaluating fruit firmness, soluble solids, titratable acidity, peel color, ethylene production and respiration together with development of physiological disorders and

weight loss. Inhibition of ethylene action by 1-MCP resulted in marked effects according with the applied dosage, with fruit showing reduced autocatalytic ethylene production (Fig. 1),

respiration (Fig. 1) and softening (Fig. 2), both during cold storage and in shelf life. High incidence of decay and senescence limited postharvest life in cherimoya and could be

effectively controlled by 1-MCP (Figs. 3 and 4). Thus, fruit treated with 1-MCP could be stored for 21 and 28 days in 2000 and 2001, respectively, allowing subsequent shelf life and

ripening, while fruit from control treatment was already in advanced ripeness at 21 and 14 days and could not withstand any further shelf life after such periods.

aInstitute for Agricultural Research, La Platina Experimental Station, Santiago, Chile; [email protected] bPomology Department, University of California-Davis cBiotechnologie, ENSAT/INP, Toulouse, France

0

10

20

30

40

50

60

70

80

7 d. 10ºC 2 d. 3 d. 4 d. 5 d.

Storage at 18ºC (days)

CO

2 (

ml*

Kg-1

*h-1

)

**

**

0

5

10

15

20

0 2 3 4 5

Shelf life (days) at 20ºC after 7 days cold storage (10°C)

Eth

yle

ne (

uLC

2H

4*K

g-1

*h-1

)

***

*Shelf life (days) at 20ºC after 7 days cold storage (10°C)

Eth

yle

ne (

uLC

2H

4*K

g-1

*h-1

)

0 ppb 1-MCP

600 ppb 1-MCP

1200 ppb 1-MCP*

***

Figure 1. Respiration and ethylene production in

cherimoya non-treated and treated with 1-MCP

during shelf life. Season 2000 (* means differences

at P£0.05)

Figure 3. External and internal appearance of cherimoya non-treated and treated

with 1-MCP during shelf life after (a) 14 or (b) 28 days at 10ºC. Season 2001

b

a

CONCLUDING REMARKS

• 1-MCP showed potential to inhibit ripening and

senescence in highly perishable cherimoya fruit.

• Further work is required to adjust 1-MCP application

to expected postharvest life according to prospective

markets.

ACKNOWLEDGMENTS

• To FONDECYT (Chilean Scientific and

Technological Research Fund) for supporting this

research through Project 1010258.

• To AgroFresh (Philadelphia, PA) for providing

SmartFresh (a.i. 1-MCP).

0

2

4

6

8

10

12

14

Harvest 14+0 14+3 14+11 28+0 28+3 28+6 28+9

Days at cold storage (10ºC) + days at shelf life (20ºC)

Fru

it F

irm

ness (

Kg

f)

Control 75 ppb 1-MCP 150 ppb 1-MCP 300 ppb 1-MCP 600 ppb 1-MCP

Figure 2. Fruit firmness in cherimoya non-treated and

treated with 1-MCP during shelf life. Season 2001

0

2

4

6

8

10

12

14

Harvest 14+0 14+3 14+11 28+0 28+3 28+6 28+9


Fru

it F

irm

ness (

Kg

f)


Figure 2. Fruit firmness in cherimoya non-treated and

treated with 1-MCP during shelf life. Season 2001

0

10

20

30

40

50

60

70

80

90

100

14 14+3 28 28+3


De

ca

y (

%)


Figure 4. Decay in cherimoya non-treated and

treated with 1-MCP during shelf life. Season 2001.

0

10

20

30

40

50

60

70

80

90

100

14 14+3 28 28+3


De

ca

y (

%)


Figure 4. Decay in cherimoya non-treated and

treated with 1-MCP during shelf life. Season 2001.

INTRODUCTION

RESULTS

inhibition of ethylene action in cherimoya fruit is...

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