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Meta-analysis of the effects of 1-methylcyclopropene (1-MCP) treatment on climacteric fruit ripening

文献类型： 外文期刊

作者： Zhang, Jing 1 ; Ma, Yuanchun 1 ; Dong, Chao 1 ; Terry, Leon A. 2 ; Watkins, Christopher B. 3 ; Yu, Zhifang 4 ; Cheng, 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Hort, Nanjing, Peoples R China

2.Cranfield Univ, Plant Sci Lab, Cranfield, Beds, England

3.Cornell Univ, Coll Agr & Plant Sci, Sch Integrat Plant Sci, Ithaca, NY 14850 USA

4.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing, Peoples R China

5.Univ Tennessee, Dept Plant Sci, Knoxville, TN 37996 USA

6.Shanghai Acad Agr Sci, Shanghai Key Lab Protected Hort Technol, Forestry & Fruit Tree Res Inst, Shanghai, Peoples R China

期刊名称：HORTICULTURE RESEARCH （ 影响因子：6.793； 五年影响因子：6.589 ）

ISSN： 2662-6810

年卷期： 2020 年 7 卷 1 期

页码：

收录情况： SCI

摘要： 1-Methylcyclopropene (1-MCP) is an inhibitor of ethylene perception that is widely used to maintain the quality of several climacteric fruits during storage. A large body of literature now exists on the effects of 1-MCP on climacteric fruit ripening for different species and environmental conditions, presenting an opportunity to use meta-analysis to systematically dissect these effects. We classified 44 ripening indicators of climacteric fruits into five categories: physiology and biochemistry, quality, enzyme activity, color, and volatiles. Meta-analysis showed that 1-MCP treatment reduced 20 of the 44 indicators by a minimum of 22% and increased 6 indicators by at least 20%. These effects were associated with positive effects on delaying ripening and maintaining quality. Of the seven moderating variables, species, 1-MCP concentration, storage temperature and time had substantial impacts on the responses of fruit to 1-MCP treatment. Fruits from different species varied in their responses to 1-MCP, with the most pronounced responses observed in rosaceous fruits, especially apple, European pear fruits, and tropical fruits. The effect of gaseous 1-MCP was optimal at 1 mu l/l, with a treatment time of 12-24 h, when the storage temperature was 0 degrees C for temperate fruits or 20 degrees C for tropical fruits, and when the shelf temperature was 20 degrees C, reflecting the majority of experimental approaches. These findings will help improve the efficacy of 1-MCP application during the storage of climacteric fruits, reduce fruit quality losses and increase commercial value.

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