Efficacy of 1-Methylcyclopropene (1-MCP) in Prolonging the Shelf-life of 'Rendaiji' Persimmon Fruits Previously Subjected to Astringency Removal Treatment

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  • Ortiz Guinevere I.
    Graduate School of Life and Environmental Sciences, University of Tsukuba
  • Sugaya Sumiko
    Graduate School of Life and Environmental Sciences, University of Tsukuba
  • Sekozawa Yoshihiko
    Graduate School of Life and Environmental Sciences, University of Tsukuba
  • Ito Hisashi
    Agricultural Research Division, Mie Prefecture Science and Technology Promotion Center
  • Wada Kenji
    Agricultural Research Division, Mie Prefecture Science and Technology Promotion Center
  • Gemma Hiroshi
    Graduate School of Life and Environmental Sciences, University of Tsukuba

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  • 1-MCP処理による脱渋処理したカキ‘蓮台寺’果実の軟化防止

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Fruits of ‘Rendaiji’ persimmon (Diospyros kaki Thunb.), known to be highly susceptible to rapid softening after harvest or astringency removal treatment, were treated with 20 μL · L−1 1-methylcyclopropene (1-MCP) at 20°C for 24 h after treatment with ethanol vapor to remove astringency. The fruit were then stored at 20°C to monitor ripening-related changes, such as physicochemical, physiological, and biochemical parameters at regular intervals. 1-MCP treatment delayed fruit softening brought about by exposure to ethanol vapor and extended shelf-life of the fruits by 8 days. No suppression in ethylene evolution and respiration rate was observed in 1-MCP-treated fruits. Fruits treated with 1-MCP had higher soluble solids content, less weight loss and slower color development and they softened normally. 1-MCP-treatment caused a transient suppression in polygalacturonase (PG) activity; pectin methyl esterase (PME) and β-galactosidase activities were significantly inhibited, but had no deleterious effects on the quality of ‘Rendaiji’ persimmon fruits.

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