1‐MCP Preserves the Firmness of Stored Persimmon ‘Rojo Brillante’

Abstract

ABSTRACT: We studied the effects of 1‐methylcyclopropene (1‐MCP), an ethylene inhibitor, on quality of persimmon cv.‘Rojo Brillante.’Two assays were carried out, applying deastringency treatment before or after storage at 15 °C. In both experiments, fruit was treated with 0 (control), 0.5, or 1 μL/L of 1‐MCP after harvest. Additionally, the effect of 2 applications of 0.5 μ L/L, one after harvest and the 2nd after a storage period, was evaluated. In all experiments, 1‐MCP delayed softening and color evolution of persimmons. Ethanol and acetaldehyde levels in treated fruit were lower than those in control fruit. 1‐MCP had no effects on weight loss, °Brix, or ethylene and CO 2 production.