Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)

Autores
Candan, Ana Paula; Calvo, Gabriela
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Trabajo presentado al XI International Pear Symposium, Argentina, 2010
Commercial use of SmartFresh® in pears requires applying a concentration of 1-methylcyclopropene (1-MCP) sufficient to delay the maturity process, but which still allows the proper ripening of the fruit after storage. The aim of this study was to evaluate the effectiveness of various approaches to reverse the effect of 300 and 600 ppb of 1-MCP on ‘Packham’s Triumph’ pears. Simultaneous pre-storage application of 1-MCP with ethylene (300 and 600 ppb) or CO2 (5%) and post-storage temperature treatments (2 or 3 weeks at 17°C before re-entering storage) were assayed. The ethylene production and maturity indexes were evaluated after 160 and 230 days at -0.5°C. All the treatments reversed the ripening inhibition caused by 1-MCP. Fruit receiving simultaneous application of 300 ppb 1-MCP with 300 ppb ethylene completely reversed the effect of 1-MCP treatment and showed no significant differences with untreated control fruit. Simultaneous application of 600 ppb 1-MCP with 600 ppb ethylene or 5% CO2 were effective only after 230 days of storage plus shelf life. A temperature treatment of 3 weeks at 17°C was effective to reverse 1-MCP effects after 160 days of storage while 2 weeks at 17°C were enough when storage extended up to 230 days. Results showed the importance of considering the length of storage to decide on the most appropriate reversion treatment.
EEA Alto Valle
Fil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fuente
Acta Horticulturae 909 : 731-737 (October 2011)
Materia
Pears
Scald
Maturity
Ethylene
Pera
Escaldadura
Madurez
Etileno
Ripening Inhibition
Reversion
Superficial Scald
1-Methylcyclopropene
1-MCP
Inhibición de la Maduración
Reversión
Escaldadura Superficial
1-Metilciclopropeno
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/23718
Acceder
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oai_identifier_str oai:localhost:20.500.12123/23718
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)Candan, Ana PaulaCalvo, GabrielaPearsScaldMaturityEthylenePeraEscaldaduraMadurezEtilenoRipening InhibitionReversionSuperficial Scald1-Methylcyclopropene1-MCPInhibición de la MaduraciónReversiónEscaldadura Superficial1-MetilciclopropenoTrabajo presentado al XI International Pear Symposium, Argentina, 2010Commercial use of SmartFresh® in pears requires applying a concentration of 1-methylcyclopropene (1-MCP) sufficient to delay the maturity process, but which still allows the proper ripening of the fruit after storage. The aim of this study was to evaluate the effectiveness of various approaches to reverse the effect of 300 and 600 ppb of 1-MCP on ‘Packham’s Triumph’ pears. Simultaneous pre-storage application of 1-MCP with ethylene (300 and 600 ppb) or CO2 (5%) and post-storage temperature treatments (2 or 3 weeks at 17°C before re-entering storage) were assayed. The ethylene production and maturity indexes were evaluated after 160 and 230 days at -0.5°C. All the treatments reversed the ripening inhibition caused by 1-MCP. Fruit receiving simultaneous application of 300 ppb 1-MCP with 300 ppb ethylene completely reversed the effect of 1-MCP treatment and showed no significant differences with untreated control fruit. Simultaneous application of 600 ppb 1-MCP with 600 ppb ethylene or 5% CO2 were effective only after 230 days of storage plus shelf life. A temperature treatment of 3 weeks at 17°C was effective to reverse 1-MCP effects after 160 days of storage while 2 weeks at 17°C were enough when storage extended up to 230 days. Results showed the importance of considering the length of storage to decide on the most appropriate reversion treatment.EEA Alto ValleFil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaFil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; ArgentinaISHS2025-09-08T15:01:00Z2025-09-08T15:01:00Z2011-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/23718https://www.actahort.org/books/909/909_90.htm978-90-66055-04-90567-75722406-6168https://doi.org/10.17660/ActaHortic.2011.909.90Acta Horticulturae 909 : 731-737 (October 2011)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:32:33Zoai:localhost:20.500.12123/23718instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:32:34.137INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)
title Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)
spellingShingle Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)
Candan, Ana Paula
Pears
Scald
Maturity
Ethylene
Pera
Escaldadura
Madurez
Etileno
Ripening Inhibition
Reversion
Superficial Scald
1-Methylcyclopropene
1-MCP
Inhibición de la Maduración
Reversión
Escaldadura Superficial
1-Metilciclopropeno
title_short Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)
title_full Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)
title_fullStr Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)
title_full_unstemmed Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)
title_sort Ripening induction of 'Packham's Triumph' pears treated wih 1-Methylcyclopropene (1-MCP)
dc.creator.none.fl_str_mv Candan, Ana Paula
Calvo, Gabriela
author Candan, Ana Paula
author_facet Candan, Ana Paula
Calvo, Gabriela
author_role author
author2 Calvo, Gabriela
author2_role author
dc.subject.none.fl_str_mv Pears
Scald
Maturity
Ethylene
Pera
Escaldadura
Madurez
Etileno
Ripening Inhibition
Reversion
Superficial Scald
1-Methylcyclopropene
1-MCP
Inhibición de la Maduración
Reversión
Escaldadura Superficial
1-Metilciclopropeno
topic Pears
Scald
Maturity
Ethylene
Pera
Escaldadura
Madurez
Etileno
Ripening Inhibition
Reversion
Superficial Scald
1-Methylcyclopropene
1-MCP
Inhibición de la Maduración
Reversión
Escaldadura Superficial
1-Metilciclopropeno
dc.description.none.fl_txt_mv Trabajo presentado al XI International Pear Symposium, Argentina, 2010
Commercial use of SmartFresh® in pears requires applying a concentration of 1-methylcyclopropene (1-MCP) sufficient to delay the maturity process, but which still allows the proper ripening of the fruit after storage. The aim of this study was to evaluate the effectiveness of various approaches to reverse the effect of 300 and 600 ppb of 1-MCP on ‘Packham’s Triumph’ pears. Simultaneous pre-storage application of 1-MCP with ethylene (300 and 600 ppb) or CO2 (5%) and post-storage temperature treatments (2 or 3 weeks at 17°C before re-entering storage) were assayed. The ethylene production and maturity indexes were evaluated after 160 and 230 days at -0.5°C. All the treatments reversed the ripening inhibition caused by 1-MCP. Fruit receiving simultaneous application of 300 ppb 1-MCP with 300 ppb ethylene completely reversed the effect of 1-MCP treatment and showed no significant differences with untreated control fruit. Simultaneous application of 600 ppb 1-MCP with 600 ppb ethylene or 5% CO2 were effective only after 230 days of storage plus shelf life. A temperature treatment of 3 weeks at 17°C was effective to reverse 1-MCP effects after 160 days of storage while 2 weeks at 17°C were enough when storage extended up to 230 days. Results showed the importance of considering the length of storage to decide on the most appropriate reversion treatment.
EEA Alto Valle
Fil: Candan, Ana Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
Fil: Calvo, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle; Argentina
description Trabajo presentado al XI International Pear Symposium, Argentina, 2010
publishDate 2011
dc.date.none.fl_str_mv 2011-10
2025-09-08T15:01:00Z
2025-09-08T15:01:00Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/23718
https://www.actahort.org/books/909/909_90.htm
978-90-66055-04-9
0567-7572
2406-6168
https://doi.org/10.17660/ActaHortic.2011.909.90
url http://hdl.handle.net/20.500.12123/23718
https://www.actahort.org/books/909/909_90.htm
https://doi.org/10.17660/ActaHortic.2011.909.90
identifier_str_mv 978-90-66055-04-9
0567-7572
2406-6168
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISHS
publisher.none.fl_str_mv ISHS
dc.source.none.fl_str_mv Acta Horticulturae 909 : 731-737 (October 2011)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.711113

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