Effect of 1-methylcyclopropene on quality of sudachis (Citrus sudachi hort. ex Shirai) during storage

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  • 1-Methylcyclopropeneがスダチ果実の貯蔵中の品質に及ぼす影響

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Abstract

The effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality of sudachis (Citrus sudachi hort. ex Shirai) was investigated with the aim of prolonging their storage period. Sudachis were treated with 1-MCP at various concentrations of 0, 0.01, 0.1, 0.5 and 1.0μl·l-1 for 6, 12 or 24hr at 20°C and then stored in the dark at 20°C. The treatment with 0.1μl·l-1 1-MCP for 24hr was the most effective in delaying the degreening of sudachis. This treatment with 0.1μl·l-1 1-MCP did not induce peel browning, weight loss and internal quality degradation in sudachis. On the other hand, at higher concentrations (ie., 0.5 and 1.0μl·l-1), 1-MCP had little effect on the delay of degreening and induced undesirable responses, such as peel browning and weight loss. We suggest that appropriate 1-MCP treatment as postharvest treatment could be applied for commercial use to the maintenance of the marketable green color of sudachi.

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