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United States Department of Agriculture

Agricultural Research Service

Title: EFFECT OF MCP ON APPLE FRUIT RIPENING AND SCALD DEVELOPMENT)

Author
item Solomos, Theophanes
item Trivedi, Prabodh
item Mattoo, Autar

Submitted to: Proceedings American Society of Horticultural Sciences
Publication Type: Abstract only
Publication Acceptance Date: 7/31/2001
Publication Date: N/A
Citation:

Interpretive Summary:

Technical Abstract: Scald-susceptible and scald-resistant apple cultivars at various physiological states were treated with 1-methyl cyclopropene (MCP) under different storage conditions. The effective control of scald was a function of the physiological stage of the fruit. The application of MCP to preclimacteric and early climacteric fruit was very effective in controlling scald development. Application of MCP to preclimacteric fruit suppressed the onset of the C-2 H-4 climacteric for long periods of time, depending on storage temperature. This was associated with a strong inhibition of the accumulation of ACS transcripts but had no effect on those of ACC-oxidase. Early application of MCP strongly inhibited the rise in alpha-farnesene and its main oxidation products, conjugated trienols. The results of the synthesis of isoterpenoids, in conjunction with those of inhibitors of alpha-farnasene, indicate that the latter may play a role in scald development. The physiological, biochemical and molecular responses of apple fruit to MCP were akin to those induced by low O-2.

Last Modified: 8/24/2016
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