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

Abstract

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.