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ASPHC Baner

Vol. 18 No. 2 (2019)

Articles

PEACH ANTIOXIDANT AND PHENOLIC ACTIVITIES INFLUENCED BY THE APPLICATION OF 1-METHYLCYCLOPROPENE (1-MCP) AT POST-HARVEST

DOI: https://doi.org/10.24326/asphc.2019.2.7
Submitted: April 13, 2019
Published: 2019-04-12

Abstract

Early maturing peach (Prunus persica) cultivars can fetch good market value but face a lot of post-harvest problems that lead to the post-harvest losses. The 1-methylcyclopropene (1-MCP) can provide new insights into plant ethylene responses and extend the shelf life and quality of fruits. Therefore, fruits of peach cultivar ‘Early Grand’ were dipped in various concentrations of 1-MCP (0, 0.3, 0.6 and 0.9 µg l–1), stored for 40 days at 8 ±2°C with 50% relative humidity and analyzed the fruits for physicochemical attributes at 10 days interval. The highest concentration of 1-MCP at 0.9 µg l–1 significantly improved the activity of antioxidants, catalase, free radical scavenging assay and total phenols. However, the peach fruits treated with 1-MCP at 0.6 µgL–1 was effective in retaining the ascorbic acid, lowering the weight loss and fruit decay. Therefore, peach fruits can be treated with 1-MCP (0.6 µg l–1) solution for prolonging its shelf life up to 40 days under low temperature.

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