Use of 1-methylcyclopropene to complement refrigeration and ameliorate chilling injury symptoms in summer squash

MASSOLO, J.F., A. CONCELLÓN, A.R. CHAVES, A.R. VICENTE

CYTA-JOURNAL OF FOOD

TAYLOR & FRANCIS LTD

Lugar: Londres; Año: 2012 p. 1 - 8

1947-6345

To elucidate the role of ethylene in summer squash [Cucurbita maxima var zapallito (Carr.) Millan] postharvest responses, harvested fruit was treated with the inhibitor of ethylene action 1-methylcyclopropene (1-MCP) and stored at 10 or 0 ºC. During storage we evaluated deterioration, chilling injury (CI), weight loss, surface color, firmness, respiration rate, acidity, sugars and antioxidants. At 10 ºC 1-MCP treated fruit kept better than the control. Lower weight loss was found in 1-MCP-treated squashes. The treatments delayed yellowing, softening, and respiration, and prevented the increase of acidity. At 0 ºC CI manifested as shrunken areas and surface depressions, yellowing and softening were reduced in 1-MCP-treated fruit. Sugars and antioxidants were not affected by the treatments. Results show that ethylene is involved in senescence and CI development in summer squash. Inhibition of its action by 1-MCP could be useful to prevent deterioration and maintain quality.