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Effects of 1-methylcyclopropene on antioxidant metabolism in cold-stored fruit

Abstract:

Pears (Pyrus malus L. 'Blanquilla') and apples (Malus domestica L. 'Golden Smoothee') were treated with 100 nl l-1 and 625 nl l-1 1-methylcyclopropene (1-MCP) respectively immediately after harvest and stored in air for 5 months. Changes in H2O2 levels, and in the activity of the H2O2-generating and scavenging enzymes were estimated during cold storage. 1-MCP treated fruit had lower levels of hydrogen peroxide and ascorbate during storage. Concomitantly, 1-MCP treated fruit also had higher enzymatic antioxidant potential throughout storage. Collectively, these results provided evidence that the beneficial effects of 1-MCP on ripening were not exclusively due to ethylene metabolism but were also related to an increase in enzymatic antioxidant potential in pear and apple.