Open Access

ISSN: 2168-9881

Shelf life extension studies under different temperature regimes on ripening mechanism and quality preservation in Plums fruits (Prunus domestica and P. salicina) treated with 1-methylcyclopropene

International Conference on Agricultural & Horticultural Sciences
September 14-15, 2012 Hyderabad International Convention Centre, India

Neeraj, Joon M. S and Noga G

Scientific Tracks Abstracts: Agrotechnol

Abstract :

The prime objectives of study was to assess the impact of 1-MCP on ripening changes (physical, physiological and biochemi - cal) in plum fruits during storage at different storage temperatures (2C, 15 C and 20C). European plum (cv. Hausz - wetschge) fruits were treated with 0.5 μll -1 1-MCP and 100 ppm ethylene, alone or in combination (i.e. 1-MCP+ethylene) at 2C for 24 h. After every 15 days interval (i.e. 15, 30, 45, 60 days at 2C) fruits were transferred to 20C for 6 days. At both the storage temperatures, 1-MCP treated European plum fruits exhibited lower physiological loss in weight, retained better firmness and higher L values (brightness), b* values (blue-yellow axis), showed minimum change in total soluble solids, sucrose, glucose and fructose as compared to other treatments and untreated fruits. Fruits lost nearly 16% of their physiological weight during 56 days of storage at 2C and more than 30% of their weight by end of storage period of 60 days at 2C plus 6 days at 20C. At molecular level, PPO activity was lowest (3.01 units g -1 min -1 ) in 1-MCP treated fruits and also lower activities of PG and PME enzymes. Fruits treated with 1-MCP have lowest carbon dioxide (3.140.98 ml kg -1 h -1 ) and ethylene (17.59 μl kg -1 h -1 ) production rates as compared to other treatments. Japanese plum (cv. Santa Rosa) treated with 1-MCP (0.5μll -1 ) and stored at 15C for 9 days showed lower weight loss, decay loss and higher specific gravity, higher total soluble solids, acidity, ascorbic acid content as compared to control fruits. 1-MCP treated fruits had longer shelf life as compared to untreated control fruits. The study has shown that 1-MCP has the potential to control the ripening of plum fruit and extending the storage period by more than 15 days at 2C and by approximately 5 days at 15C.

Biography :

Neeraj has completed his Ph.D. from CCS Haryana Agricultural University in Horticulture Science with specialization in postharvest management and worked as DAAD Research Fellow in Institute fuer Gartenbauwissenschaft , Bonn University, Germany. He is working as Assistant Professor in National Institute of Food Technology Entrepreneurship and Management.