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  • Title: 1-MCP suppresses ethylene biosynthesis and delays softening of 'Hami' melon during storage at ambient temperature.
    Author: Li X, Cao S, Zheng Y, Sun A.
    Journal: J Sci Food Agric; 2011 Nov; 91(14):2684-8. PubMed ID: 21702056.
    Abstract:
    BACKGROUND: 'Hami' melon is susceptible to softening during postharvest storage at ambient temperature, which enhances postharvest deterioration and limits transportation and storage. To look for a method of softening control, the effect of 1-methylcyclopropene (1-MCP) on regulating postharvest softening of 'Hami' melon fruit was investigated. RESULTS: 1-MCP treatment at 1 µL L(-1) significantly reduced ethylene production and maintained higher levels of fruit firmness. It also markedly inhibited the accumulation of 1-aminocyclopropane-1-carboxylic acid (ACC) and maintained lower activities of ACC synthase and ACC oxidase. In addition, 1-MCP treatment reduced the activities of fruit-softening enzymes such as pectin methyl esterase, polygalacturonase, endo-1,4-β-glucanase and β-galactosidase. CONCLUSION: 1-MCP was effective in suppressing ethylene production and delaying fruit softening in 'Hami' melon by decreasing the activities of ethylene biosynthesis enzymes and inhibiting fruit-softening enzymes.
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