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Notes

Note. 1-MCP Effect on Chilling Injury Development in ‘Nova’ and ‘Ortanique’ Mandarins

A. Salvador

Centro de Tecnologìa Postcosecha, Instituto Valenciano de Investigaciones Agrarias, Apartado Oficial, 46113 Moncada, Valencia, Spain; asalvado{at}ivia.es

C. P. Carvalho

A. Monterde

J. M. Martìnez-Jávega

Centro de Tecnologìa Postcosecha, Instituto Valenciano de Investigaciones Agrarias, Apartado Oficial, 46113 Moncada, Valencia, Spain

The aim of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on chilling injury (CI) incidence, ethylene production, phenylalanine ammonia-lyase (PAL) activity and quality changes on mandarin hybrids, ‘Nova’ and ‘Ortanique’, during cold storage. Fruits were treated for 24h with 1-MCP at 0.5 L/L and then stored at 1 ºC. 1-MCP markedly reduced CI incidence in both cultivars, this effect being more accentuated in ‘Nova’ mandarins, which presented lower tolerance to cold storage. 1-MCPtreated fruit presented less PAL activity parallel to a significant increase in ethylene production. These results suggested that ethylene played an important role in citrus fruit CI development and 1-MCPinduced ethylene production might act as a protector of the fruit against chilling damage. 1-MCP reduced ethanol concentration slightly decreased CO2 production and had no effect on fruit quality characteristics such as TSS, acid content or texture for both cultivars.

Key Words: mandarins • chilling • 1-methylcyclopropene • cold storage • phenylalanine ammonia-lyase • ethylene

Food Science and Technology International, Vol. 12, No. 2, 165-170 (2006)
DOI: 10.1177/1082013206063736
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