Effect of 1-methylcyclopropene on storage life and quality of peaches

Abstract

The fruits of peach cv. Shan-e-Punjab were harvested at colour break stage and treated with 1-MCP (500 and 1000 ppb) gaseous vapours for 24 h at 20°C. Thereafter, the fruits were packed in corrugated fibre board boxes of 2 kg capacity and stored at 0-1°C and 90-95% RH. The control fruits were also kept under same conditions without any treatment. The observations for various physiological and biochemical constituents were recorded at weekly intervals till 4 weeks. The data revealed that fruits treated with 1-MCP (1000 ppb) resulted in minimum weight loss, retained acceptable texture and maintained desirable organoleptic quality till four weeks of storage. On the other hand, the control fruits maintained acceptable quality only upto two weeks.