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Effects of 1-MCP on oxidative parameters and quality in 'Pearl' guava (Psidium guajava L.) fruit

Hong, K.Q., He, Q.G., Xu, H.B., Xie, J.H., Hu, H.G., Gu, H., Gong, D.Q.
Journal of horticultural science & biotechnology 2013 v.88 no.2 pp. 117-122
1-methylcyclopropene, Psidium guajava, ascorbic acid, catalase, catechol oxidase, color, firmness, guavas, malondialdehyde, peroxidase, relative humidity, ripening, soluble solids, superoxide dismutase, titratable acidity, vapors, weight loss
Guava (Psidium guajava L. 'Pearl') fruit were harvested at approx. the 80% mature stage. Fruit were exposed to 1.0 μl l-1 1-methylcyclopropene (1-MCP) gaseous vapour for 12 h in a closed chamber maintained at 25ºC, stored at 28ºC and 60 - 65% relative humidity (RH) for 15 d, then assessed for their physiological and quality characteristics. The results showed that 1-MCP treatment delayed any increase in the incidence of decay, weight loss, and malondialdehyde (MDA) content. 1-MCP treatment had a positive effect on the retention of skin colour and on the firmness of guava fruit. Meanwhile, 1-MCP treatment maintained a higher vitamin C content and a lower soluble solids content, but titratable acidity was not affected by 1-MCP treatment. Moreover, 1-MCP treatment increased the activities of superoxide dismutase, catalase, and peroxidase, while reducing the activity of polyphenol oxidase. These results suggest that 1-MCP could delay the ripening process, maintain quality, and increase the anti-oxidant capacity of guava fruit stored at 28ºC.