Responses of Cucumber Fruit to Aqueous 1-Methylcyclopropene (1-MCP) Application

Abstract

Aims: The objectives of the present study were to evaluate effects of aqueous 1-methylcyclopropene (1-MCP) on quality of cucumber fruit, and to compare with/to gaseous 1-MCP and modified atmosphere packaging (MAP) applications. Study Design: A randomized complete block design (RCBD) was set up for the experiment. Place and Duration of Study: Department of Horticulture, Bingol University, Turkey; between September - December 2017.  Methodology: Cucumber fruits (ErdemliF1) were either treated with aqueous or gaseous 1-MCP (1 ppm), or left untreated for MAP storage or controls. The fruits were afterwards put into PET clamshell containers except for MAP application and stored 23 ± 1°C for 10 days for simulating retail shelf-life conditions. Samples of cucumbers were then tested periodically to record changes in quality as determined by weight loss, firmness, color, gas composition (O2, CO2 and N2), total soluble solids, pH, titratable acidity, chlorophyll content, and decay during the storage time. Results: Neither aqueous nor gaseous 1-MCP application had a significant effect on weight or firmness loss. According to peel color values recording during the storage period, there were no significant differences among the treatments. Total soluble solids, pH or titratable acidity did not show a significant change or variation among treatments during the storage. Fruits stored in modified atmosphere packages showed higher chlorophyll a amount than fruit treated with 1-MCP.   Conclusion: The study revealed that neither aqueous 1-MCP application nor gaseous 1-MCP application is effective for retaining quality loses and consequently for extending shelf life of the cucumbers kept at 23°C.