Response of Nectarine Fruits to I- Methylcyclopropene Treatments During Cold Storage Periods

Abstract

Maintaining maximum quality and minimizing physiological problems during extended storage is necessary for nectarine fruits. The aim of this work was to investigate the influence of 1-methylcyclopropene on the quality and storability of local nectarines cv. Misky during the cold storage durations. Fruits were picked at the optimum maturity with a green color background of 60 ± 10% and exposed to fumigation for 24 h with 0, 1, and 2 µL/L of 1-MCP, then maintained at 1 ± 1°C and 90 ± 5% RH in a cold room for 15, 30, 45, 60, and 75 days. Total soluble solids (TSS), TSS/TA ratio, titratable acidity (TA), vitamin C, carotene content, total phenol, polyphenol oxidase (PPO) activity, fruit weight loss, firmness, chilling injury (CI), and peel browning were measured following harvest and at the completion of each storage duration. The results revealed that fruit fumigated with 1-MCP, particularly at 2 µL/L, had significantly the maximum TA, total phenols, and firmness; moreover, it had the lowest TSS/TA ratio, PPO activity, fruit weight loss, CI, and peel browning; however, it was not significantly impacted in TSS and vitamin C in comparison with the control. In addition, TSS, TA, vitamin C, and firmness significantly decreased, while the TSS/TA ratio, total phenols, PPO activity, weight loss, and physiological disorders increased with prolonged storage durations. Findings indicate that 2 µL/L of 1-MCP effectively reduces physiological disorders and delays the decline of fruit firmness and nutritional quality in nectarines cv. Misky.