Combined treatment of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) reduces melting-flesh peach fruit softening

The effects of postharvest application of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1 MCP) on ethylene production and fruit quality, and thus on transportation and shelf-life, were evaluated in melting-flesh peaches. AVG (150mg L-1) significantly reduced ethylene production, and the effect was enhanced in combination with 1-MCP (1 mu L L-1). However, fruit treated with AVG alone softened to untreated control levels 2d after harvest (DAH). Treatment with 1-MCP significantly reduced the rate of softening until 2 DAH, but the fruit rapidly softened thereafter, and reached untreated control levels by 4 DAH. A combination of AVG and 1-MCP significantly reduced fruit tissue softening throughout ripening. The effect of each chemical on flesh firmness indicated that I -MCP affected fruit response in the early stages of ripening up to 4 DAH, and AVG significantly reduced softening in the latter stages from 4 to 9 DAH. Peaches treated with AVG and I -MCP retained their ground color during ripening, but the effect of each chemical on color is unclear. The present study indicates that combined treatment with AVG and 1-MCP significantly delays the ripening of melting-flesh peaches. (C) 2008 Elsevier B.V. All rights reserved.