The Effects of 1-Methylcyclopropene on Selected Crops

       Softening of apricots can be inhibited by 1-MCP treatment, even when fruit are ripe at the time of treatment.Depending on cr and ripening stage when treated, the effects of 1-MCP on softening can be small but significant. 1-MCP can reduce ripening induced by impact injury. Volatile production of treated fruit is inhibited by 1-MCP treatment, but not easily detected by sensory evaluation . Nevertheless, attention to the cr harvest date in relation to effects on volatiles may be important .
　　Quality of 1-MCP-treated fruit in cold storage can be poorer than that of untreated fruit. Internal browning of fruit is higher in cold-stored apricots, but incidence of the disorder decreases if fruit are treated after removal from cold storage .
　　Responses of avocado fruit to 1-MCP are usually “concentration × exposure time”-dependent , and treated fruit are firmer, slower to soften, and slower to change skin color . Successful use of 1-MCP requires delayed but not inhibited ripening.
　　1-MCP shows promise as a tool to reduce physiological disorders such as internal but not external chilling injury (CI) . Also, excessive delays of ripening can increase decay development . Thus, extending storage periods is not necessarily beneficial per se; fruit resistance to infection and greater inoculum control in the field before harvest may become more important for successful storage .
　　1-MCP increases the green life of banana, responses usually being “concentration × exposure time”-dependent. Successful use of 1-MCP requires delayed, and then uniform, ripening, but strategies to achieve this may be difficult. A wide range of finger maturity in banana bunches can result in uneven color development, and 1-MCP can cause partial disruption of ripening events. An interesting feature about the application of 1-MCP to banana is that this crop represents one for which harvest, handling, and transport is tightly managed by a limited number of companies. It is possible that successful commercialization of 1-MCP may occur with little publicly available information.
　　The only nonfruit vegetable that has been registered for 1-MCP use is broccoli. 1-MCP delays yellowing and development of decay in a “concentration × exposure time”-dependent manner. However, as is the situation with many studies with leafy vegetables, nonclimacteric fruit, and ornamental plants, effects of 1-MCP cannot be detected unless broccoli are treated with exogenous ethylene. Commercial utilization of 1-MCP for broccoli and other similar crops may be effective only where abusive conditions occur such as higher temperatures and the presence of exogenous ethylene as would be found during handling, transportation, and marketing.
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