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Food Science and Technology International
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Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene

A. P. Candan

INTA Alto Valle, C.C. 782 (8332) General Roca, Río Negro, Argentina

J. Graell

Centro UdL-IRTA, CeRTA, Rovira Roure 191, 25198 Lleida, Spain

C. Crisosto

University of California, Davis, Kearney Agricultural Centre, Parlier, CA 93648, USA

C. Larrigaudière

Centro UdL-IRTA, CeRTA, Rovira Roure 191, 25198 Lleida, Spain, christian.larrigaudiere{at}irta.es

Rapid softening is one of the most important factors that limits the market life of plums. To avoid this problem, ‘Blackamber’ plums were treated with 0, 150, 300 and 600ppb of 1-methylcyclopropene (1- MCP) and their quality evaluated after 15, 30 and 50 days of storage at 0°C, immediately and after 6 days at 25°C. 1-MCP treatment effectively decreased ethylene production during storage and shelf-life in fruits kept 15 and 30 days at 0°C. In contrast, fruits kept for 50 days at 0°C showed a significant increase in ethylene production during shelf-life. Changes in ethylene production by 1-MCP were associated with a decrease of firmness loss and maintenance of titratable acidity but not with the development of red flesh colour. Soluble solids content of the fruit was not affected by the 1-MCP treatment. In this assay no significant symptoms of chilling injury (CI) or rot were observed. Overall, the results presented in this assay ascertained ethylene on quality changes in ‘Blackamber’ plums. They also showed that 1- MCP could be considered commercially to improve the storage life and resistance to mechanical bruising in ‘Blackamber’ plums without prejudicial effects on quality.

Key Words: Prunus salicina plums • 1-MCP • ripening • cold storage • shelf-life

Food Science and Technology International, Vol. 12, No. 5, 437-443 (2006)
DOI: 10.1177/1082013206069909
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